Game biryani

Game biryani

A meal in itself a biryani may be served with a yoghurt dish but a salad is also an ideal accompaniment.
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Indian, Mixed game
Servings 6


  • 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

Biryani masala

  • 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
  • water


  • 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
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 and
Keyword Indian, Mixed game