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Char Minar Biryani Recipe

Char Minar Biryani
How To Make Char Minar Biryani

About Char Minar Biryani Recipe: Would you dare to miss a delicious, mouth-watering mutton biryani, packed with aromatic spices and herbs, cooked in saffron infused milk with succulent mutton? This special Char Minar Biryani will get you hooked.

  • Total Cook Time2 hrs 10 mins
  • Prep Time 20 mins
  • Cook Time1 hr 50 mins
  • Recipe Servings2
  • Difficult

Ingredients of Char Minar Biryani

  • For rice:
  • 2 cup long grain rice
  • 2-3 bay leaf
  • 2-3 cardamoms pods (bruised)
  • 2-3 cloves
  • 1 tsp ghee
  • 1/2 cup mint leaves
  • 1 star anise
  • 1-2 pcs cinnamon, small
  • pieces Water as required
  • Salt as per taste
  • 600 gms mutton
  • 2 Onion
  • 2 Tomato
  • 250 gms ghee
  • 2 Cloves
  • 2 Cardamom
  • 2 Cinnamon sticks
  • Salt as per taste
  • 4-5 Cloves
  • 1-2 pcs cinnamon stick, small
  • 3-4 Cardamoms
  • 1 tsp shahi jeera
  • 12-14 Peppercorns (roast and grind to powder)
  • For meat marinade:
  • Salt as per taste
  • 2 tbsp red chilli powder
  • 2 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1 cup curd
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 2 green chilli (slit and deseeded)
  • 1/4 cup milk
  • 5-6 Saffron strands (add to the milk)
  • 1/2 cup mint
  • 2 tbsp lemon juice
  • Salt as per taste
  • For layering:
  • Browned onions
  • Fried garlic
  • 1 cup saffron (soaked in milk)
  • Coriander (chopped)
  • 1/2 cup ghee
  • for garnishing fresh tomatoes, sliced
  • for garnishing onions and garlic (caramelized)

How to Make Char Minar Biryani

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