Char Minar Biryani Recipe

Hi friends how are all ? I am back again with new super sample and delicious, mouth-watering recipe That's of ''Char Minar Biryani". I am going to sharing with you something in this simple and easy made weekend ''Char Minar Biryani" recipe. I really like it Because this is packed with aromatic spices and herbs. Whenever i spot them at whole foods that i want, i immediately buy them and i really enjoy to taste this dish with my friends and family. It would take your time because its cooked in saffron infused milk with the succulent mutton. So now i am going to show you, how to make ''Char Minar Biryani"? Read completely to find how we make step by step and if you could try out and rate the recipe would love it let me know how it was in comments below! 

Ingredients:

For Rice:

• 2 cup long grain rice
• 3 bay leaf
• 3 cardamoms pods     bruised
• 3 cloves
• 1 teaspoon Ghee
• 1/2 cup mint leaves
• 1 star anise
• 2 pieces cinnamon       small
• Water      as requires
• 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 pieces cinnamon sticks    small
• 2 cardamom
• 1 teaspoon shahi jeera
• 12- 14 peppercorns      roast and grind to powder 

 For meat marinade:

• Salt       as per taste
• 2 tablespoon red chilli powder
• 2 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1 cup curd
• 1 teaspoon ginger paste
• 1 teaspoon 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 tablespoon lemon juice     fresh
• Salt       as per taste

For layering:

• Browned onions
• Fried garlic
• 1 cup saffron       soaked in milk
• Coriander       chopped
• 1/2 cup ghee
• Fresh tomato sliced      for garnishing 
• Onions and Garlic      caramelized for garnishing

Instruction:

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