This time the digital desk: Everyone has heard of Charminar cigarettes. His popularity skyrocketed in Feluda’s welfare. There are many people who have visited Charminar in Hyderabad. And many people know the name and taste of Hyderabadi Biryani. But the common denominator is “Charminar Biryani”

By the way, you can call it Hyderabadi Biryani Tutobon. Like Hyderabadi biryani, it is made with raw gosht or raw meat. However, despite the name Charminar, it is actually a popular biryani in Chennai. The custom of serving this biryani on banana leaves is quite ancient. The modern generation, however, is accustomed to eating this biryani in expensive crockery. If you want to taste the famous Charminar Biryani of the South while sitting in Bengal, you can arrange it at home.

Charminar Biryani

Materials
For rice2 cups fine basmati rice
2-3 bay leaves
2-3 cardamoms
2-3 cloves
1 teaspoon ghee
Half a teaspoon of mint leaves
1 star anise
1-2 pieces of cinnamon
Water
Salt
For the meat
Mutton 600g (sliced ​​as desired)
2 onions
2 tomatoes
Ghee 250 gms
2 cardamoms
2 cloves
2 cinnamon
Salt
Special spices
4-5 cardamoms
1-2 pieces of cinnamon
3-4 cloves
1 teaspoon royal cumin
12-14 peppers
(All ingredients should be fried in dry shell powder)
For meat marinade:
Chili powder – 2 tablespoons
Cumin powder – 2 tablespoons
Turmeric powder – half a teaspoon
Hot spices – half a teaspoon
Yogurt – 1 cup
Adabata – 1 teaspoon
Garlic paste – 1 teaspoon
2 raw chillies (slit)
Milk – 1/4 cup
Saffron – 5-6 (should be mixed with milk)
Mint leaf powder – 1/2 cup
Lemon juice – 2 tablespoons
Salt

For levels:
Fry the chopped onion reddish
Fried garlic
Coriander leaves crushed
1/2 cup ghee
Sliced ​​tomatoes for garnishing
Fry onion and garlic for garnishing

Method
Step 1
First make the marinade spice in a pot. Make a smooth paste by mixing chilli powder, cumin powder, turmeric powder, hot spices, yogurt, adabata, garlic paste, raw chilli, mint leaf powder, lemon juice and salt. Now marinate the well-washed meat with this spice and keep it in the fridge for three to four hours.

Step 2
Now prepare the rice. Wash the rice well and soak it for at least half an hour. Add bay leaves, cardamom, cloves, ghee, mint leaves, star anise, cinnamon and salt to the water. Put rice in it. Boil the rice halfway. Drain and remove separately.

Step 3
Now heat a heavy pot and add ghee and oil. Fry it brown with onion. Add cardamom, cloves and cinnamon.

Step 4
If you smell spices, add tomato paste. Very well, reduce the flame and add milk to it. Season with special biryani spices. Make sure that the milk is not cut.

Step 5
Now add marinated meat in it. Stay tuned. After a while, press the lid of the pot. Be careful not to overcook the meat. When the meat is half-cooked, remove from the heat.

Step 6
Now the real work. Take a large pot. Make layers of biryani in it one by one. The first level will be half-cooked fragrant rice. Sprinkle fried onion, coriander leaves, ghee and milk mixed with saffron on it one by one. Sprinkle spicy half-cooked meat over it. Became a level.

Step 6
The second level will be the same. Sprinkle fragrant rice on top of the spicy mutton, fried onion, coriander leaves, milk mixed with ghee and saffron and spread the meat over it.
Close the mouth of the pot and press something heavy on it. This means that the biryani cooking pot should be air tight. Let it cook for 20 to 25 minutes on medium heat.

Step 6
Turn off the gas at the specified time – this time the real work. Take a large pot. Make layers of biryani in it one by one. The first level will be half-cooked fragrant rice. Sprinkle fried onion, coriander leaves, ghee and milk mixed with saffron on it one by one. Sprinkle spicy half-cooked meat over it. Became a level.

Step 9
The second level will be the same. Sprinkle fragrant rice over the spicy meat, fried onion, coriander leaves, milk mixed with ghee and saffron and spread the meat over it. Close the mouth of the pot and press something heavy on it. This means that the biryani cooking pot should be air tight. Leave on medium heat for 20 to 25 minutes. But do not open the lid or weight of the pot.

Step 10
Leave it like this for at least 10 minutes and slowly open the lid of the pot. When serving, make sure that the rice does not break. Garnish the plate with biryani and serve with raita. You don’t have to worry about anything else.