Delicious Char Minar Mutton Biryani Recipe
Char Minar Biryani is a rich and tasty dish made with soft mutton, fragrant rice, and aromatic spices. Cooked with saffron milk and herbs, it is full of flavor and perfect for special meals.
🍽️ Ingredients
For Rice:
2 cups long grain rice
2–3 bay leaves
2–3 cardamom pods
2–3 cloves
1 tsp ghee
1/2 cup mint leaves
1 star anise
1–2 small cinnamon sticks
Water (as needed)
Salt (to taste)
For Mutton:
600 grams mutton
2 onions
2 tomatoes
250 grams ghee
2 cloves
2 cardamom
2 cinnamon sticks
1 tsp shahi jeera
12–14 peppercorns (roasted and powdered)
Salt (to taste)
For Marinade:
Salt (to taste)
2 tbsp red chilli powder
2 tbsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 cup curd (yogurt)
1 tsp ginger paste
1 tsp garlic paste
2 green chilies (slit)
1/4 cup milk
5–6 saffron strands (soaked in milk)
1/2 cup mint leaves
2 tbsp lemon juice
For Layering:
Fried onions
Fried garlic
Saffron milk
Chopped coriander leaves
1/2 cup ghee
Sliced tomatoes (for garnish)
Caramelized onions and garlic
🍳 How to Make Char Minar Biryani
In a bowl, mix all marinade ingredients into a smooth paste.
Apply the marinade to the mutton and keep it in the fridge for 3–4 hours or overnight.
Wash and soak the rice for 10–15 minutes.
Cook the rice with whole spices and a little saffron water until it is half cooked. Drain and keep aside.
Heat ghee in a pan. Add onions and fry until golden brown.
Add cloves, cinnamon, and cardamom, and cook with the onions.
Add chopped tomatoes and cook until soft.
Lower the heat and add milk carefully.
Add spice powders and mix well.
Add the marinated mutton and cook slowly.
Cover and cook until the meat is half done (not fully cooked).
In a large heavy pot, start layering:
Add a layer of rice
Then add some cooked mutton
Sprinkle fried onions, coriander, ghee, and saffron milk
Repeat layers until all rice and mutton are used.
Cover the pot tightly and cook on medium heat for 20–25 minutes (dum cooking).
Turn off the heat and let it rest for 10 minutes before opening.
Gently mix without breaking the rice.
Garnish with onions and tomatoes.