Char Minar Biryani Recipe

How to Make Char Minar Biryani

• 1.In a bowl add all the marinade ingredients and make a smooth paste.
• 2.Apply this paste all over the meat. Cling wrap the meat and let sit in the refrigerator for 3-4 hours or overnight.
• 3.While the marinated meat is in the fridge, prepare the long grain rice.
• 4.Pre-soak the basmati rice in water for 10-15 minutes or follow the instructions mentioned on the cover.
• 5.Cook the rice with all the condiments as well the saffron strands soaked in water.
• 6.Once part cooked strain in a colander and keep aside giving a gentle stir ensuring it is only par boiled. Keep aside.
• 7.In a heavy bottom wok add ghee and oil and heat. Add the onions and fry till brown, followed by cloves, cinnamon, cardamoms and continue to fry with onions.
• 8.Now add the chopped tomato and fry till mashed. Reduce heat completely and add milk.
• 9.Add the spice powders and stir well ensuring the milk is not curdled.
• 10.Add the marinated meat to this masala and give a good stir to ensure the masala is well incorporated.
• 11.Now add the biryani masala, cover and let it simmer.
• 12.Ensure the meat is not completely cooked. It should be cooked medium rare. Once done half, remove from flame and keep aside.
• 13.Take a broad mouthed vessel with heavy base to prepare biryani.
• 14.Add a layer of ghee rice, followed by onion, coriander, ghee, and saffron milk, top it with the cooked meat.
• 15.Repeat the process till all the rice and meat is well placed.
• 16.Cover the vessel with a heavy lid or place a heavy object over the lid.
• 17.Let it cook for 20-25 minutes over medium heat.
• 18.Once done remove from heat but do not open the lid for at least 10 minutes.
• 19.Break off the seal, gradually fold the rice ensuring you don't break the long grain.
• 20.Garnish and serve with raita.