Charminar Mutton Biryani

Name: Charminar Mutton Biryani
Total time: 4500 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 3 cup Long grain Basmati Rice rice; 2 Bay leaves; 2 Cardamoms pods; 2 Cloves; 1 tsp Ghee; 1 Cinnamon; 8 cup Water; 1 tsp Salt; 700 gms Mutton; 2 Onions; 2 Tomatoes; 250 gm Ghee; 2 big Cardamom; 2 Cinnamon sticks; 1 Clove; 2 Green Cardamom; 1 tbsp Biryani masala powder; 1 tsp Salt; 2 tsp Red chilli powder; 2 tsp Coriander powder; 1/2 tsp Turmeric powder; 1/2 tsp Garam masala; 1 cup Curd; 1 tsp Ginger paste; 1 tsp Garlic paste; 1 cup Browned Onions; 1/4 cup Coriander leaves (chopped); 1 Sliced Tomato; 5-6 Saffron threads; 3 tbsp Milk

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#ga24
#mutton
Charminar Biryani is a popular biryani recipe from Hyderabadi cuisine. Marinated mutton pieces cooked in a spicy gravy and then cooked in dum style layered with long grain basmati rice and flavoured with saffron.

Sanuber Ashrafi @tasty_treatbysanu

Saved

Ingredients

1hr 15 minutes

6 servings

For Rice
3 cupLong grain Basmati Rice rice
2Bay leaves
2Cardamoms pods
2Cloves
1 tspGhee
1Cinnamon
8 cupWater
1 tspSalt
For Meat
700 gmsMutton
2Onions
2Tomatoes
250 gmGhee
2big Cardamom
2Cinnamon sticks
1Clove
2Green Cardamom
1 tbspBiryani masala powder
1 tspSalt
For Meat marinade
2 tspRed chilli powder
2 tspCoriander powder
1/2 tspTurmeric powder
1/2 tspGaram masala
1 cupCurd
1 tspGinger paste
1 tspGarlic paste
For Assemble Biryani
1 cupBrowned Onions
1/4 cupCoriander leaves (chopped)
1Sliced Tomato
5-6Saffron threads
3 tbspMilk
1/2 cupGhee
For Garnish
2 tbspFried Onions
8-10Fried Cashews
8-10Fried Raisins
2Lemon slices

Saved

Steps

1hr 15 minutes

1

In a bowl take washed mutton and add curd, ginger garlic paste and spices.
2

Add salt and mix well, cover the meat and let sit in the refrigerator for 3-4 hours or overnight.
3

For rice, boil water in a big pan and add oil, whole masalas, and lemon juice.
4

Add washed rice and cook till the rice is 70% done. When cooked, strain in a colander and let it cool.
5

In a heavy bottom wok heat ghee and oil.
6

Add the onions and fry till brown, also add cloves, cinnamon, cardamoms and continue to fry with onions.
7

Now add the chopped tomato and fry till mashed.
8

Add the spice powders and stir well.
9

Add the marinated meat to this masala and stir well to ensure the masala is mixed with meat.
10

Now add the biryani masala and salt, cover and let it simmer. Once cooked half, remove from flame and keep aside.
11

Take a broad and thick bottomed vessel to prepare biryani and add a layer of ghee, gravy of mutton and rice.
12

Add fried onion, coriander, green chilli, ghee, saffron milk and tomato slices.
13

Top it with the cooked meat.
14

Mix saffron in milk and fry cashews and raisins.
15

Add remaining rice, sprinkle some fried onions, saffron milk, cashews and raisins.
16

Cover the vessel with a cloth and then a heavy lid or place a heavy object over the lid. Let it cook for 10 minutes over low heat.
17

Once done remove from heat but do not open the lid for at least 10 minute. Open the lid and mix the rice and meat carefully.
18

Garnish with fried onions, cashews and raisins and serve with raita and salad.