A meal in itself a biryani may be served with a yoghurt dish but a salad is also an ideal accompaniment.
- 450 grams basmati rice
- 800 grams boneless mixed game meats, cut into 1.5" pieces
- 200 grams Greek yoghurt
- 150 ml game or chicken stock
- 2 onions
- 2 tbsp sunflower oil
- 6 cloves
- 6 cardamom pods
- 50 grams butter
- 2 pinches saffron strands soaked in 2 tbsp warm milk for 30 mins
- salt and pepper
- 5 cloves
- 0.5 tsp black peppercorns
- 8 cardamom pods
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 0.25 nutmeg
- 0.25 tsp cayenne pepper
Brown onion paste
- 1 onion
- 0.5 inch ginger chopped
- 5 garlic cloves, unpeeled and crushed
- 1.5 tbsp flaked almonds
- 4 tsp sunflower oil
- 3 tbsp sultanas soaked in hot water for 2 mins
- 3 tbsp toasted flaked almonds
- Wash the rice several times then soak in cold water with 1 tsp salt for at least 30 mins
- Grind the Biryani Masala spices to a powder then mix in the cayenne pepper. Coat the meat in the Biryani Masala and leave for 30 mins.
- To make the crispy-fried onions, halve the onions and slice them very finely. Heat the oil in a wide frying pan and fry the onions (in batches if needed), sprinkled with salt, for 10 mins until deep brown. Spread on a plate lined with kitchen paper to crisp.
- For the brown onion paste, fry the onion in the oil for 10 mins or until golden. Add the garlic and ginger for1 min, cool then blend to a paste with the almonds and water as required.
- Heat the oil in a large pan. Fry the spices until they sizzle then add the marinated meat. Fry over a high heat for 2-3 mins until the meat starts to brown then stir in the brown onion paste and cook for about 10 mins until the paste thickens.
- Allow to cool a little, then gradually incorporate the yoghurt. Return to the heat and add the stock/water and cook over a gentle heat for about 30 mins until the only gravy remaining is clinging to the meat. Season to taste.
- Meanwhile bring a large pan of water to the boil with the rice spices then add the rice and boil for 5-7 mins until three-quarters cooked (when squeezed the core should still feel firm). Drain and spread on a large plate to steam dry for about 10 mins.
- Heat the oven to 150°C and grease a casserole with butter. Put a shallow layer of rice in the bottom then sprinkle over a little saffron-infused milk and some crispy-fried onions. Spoon the meat on top then cover with the remaining rice little by little, drizzling over the saffron milk in strands.
- Finish with some more crispy-fried onions, reserving a third for the garnish. Dot with butter then tightly seal the casserole with foil and put on the lid. Bake for 1 hr.
- While the biryani is in the oven, prepare the garnish ingredients. To serve, spoon the biryani onto a platter and garnish with the sultanas, almonds and crispy-fried onions.
Recipe from Bute St Seafoodie https://www.butestseafoodie.com/game4spice Dedicated to offering recipes for local, seasonal and sustainable seafood, Bute Street Seafoodie makes an annual departure from seafood and hosts a virtual tour around India for Great British Game Week, serving up local, seasonal and sustainable UK game in regional Indian dishes. To follow the tour, see Instagram https://www.instagram.com/butestseafoodie and https://www.instagram.com/explore/tags/game4spice