Game Biryani

This recipe was kindly donated by Bute Street Seafoodie.

Serves
6

Prep Time
30 mins

Cook Time
80 mins

Ingredients

Serving 6
  Ingredients
x 300-450g Basmati rice
x 600-800g Boneless mixed game meats, cut into 1½” pieces
  Crispy-fried Onions
x 2 Onions
x 2 tbsp Oil
x 2 tbsp Sunflower oil
  Optional
x 1 Blade of mace
x 1" Cinnamon stick
x 1-2 Dried red chillies
x 150-200g Greek-style (full-fat) yoghurt
x 100-150ml Game or chicken stock or water
  Rice Spices
x 4-6 Cloves
x 4-6 Cardamoms
A few knobs of butter
  Saffron-infused Milk
x ¼ tsp Saffron strands soaked in 2 tbsp warm milk for 30 mins
Salt and freshly ground black pepper
  Biryani Masala
x 5 Cloves
x ½ tsp Black peppercorns
x 8 Cardamoms
x 1 tsp Cumin seeds
x 1 tsp Coriander seeds
x ¼ Nutmeg
x ¼ tsp Cayenne pepper
  Brown Onion Paste
x 1 Onion
x ½” Piece of ginger
x 4-5 Garlic cloves, all coarsely chopped
x 1½ tbsp Flaked almonds

Prepare the Rice

Wash the rice several times then soak in cold water with 1 tsp salt for at least 30 mins. 

 

Coat the Meat

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. 

 

Meanwhile

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 Onion Paste

Fry the onion in the oil for 10 mins or until golden. Add the garlic and ginger for 1 min, cool then blend to a paste with the almonds and water as required. 

 

Add the Marinated Meat

Heat the oil in a large pan. Fry the optional 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. 

 

Next

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. 

 

Finally

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. 

 

To Serve

While the biryani is in the oven, prepare the garnish ingredients. Serve by spooning the biryani onto a platter and garnish with the sultanas, almonds and crispy-fried onions

Partridge

Protein (100g)

26

Calories (100g)

112

Fat (100g)

1

Cholesterol (100g)

85

Selenium (100g)

0.43

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Pheasant

Protein (100g)

27

Calories (100g)

119

Fat (100g)

1.2

Cholesterol (100g)

66

Selenium (100g)

0.37

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Pigeon

Protein (100g)

17.5

Calories (100g)

142

Fat (100g)

7.5

Cholesterol (100g)

90

Selenium (100g)

0.13

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Venison

Protein (100g)

30g

Calories (100g)

111

Fat (100g)

2.7g

Cholesterol (100g)

112mg

Protein (100g)

30g

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