Wild Muntjac Biryani, Pomegranate & Mint Raita Recipe
Recipe information
Make Wild Muntjac Biryani, Pomegranate & Mint Raita in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Biryani
Pomegranate & Mint Raita
Biryani Preparation
1. Marinate the Meat
In a bowl, combine the cubed Wild Muntjac meat with yogurt, biryani masala, garlic, ginger, green chilies, and salt. Mix well and marinate for at least 1 hour.
2. Cook the Rice
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
3. Sauté the Onions
In a large pot, heat ghee or oil over medium heat. Add the sliced onions and sauté until golden brown.
4. Add the Marinated Meat
Add the marinated Wild Muntjac meat to the pot and cook until the meat is browned.
5. Add Tomatoes and Herbs
Stir in the chopped tomatoes, cilantro, and mint leaves. Cook for about 5 minutes until the tomatoes soften.
6. Layer the Rice
Layer the soaked and drained rice over the meat mixture. Pour in the water, and sprinkle with salt. Bring to a boil.
7. Cook the Biryani
Reduce heat to low, cover the pot with a tight lid, and cook for 20-25 minutes until the rice is tender and fluffy.
8. Rest the Biryani
Once cooked, remove from heat and let it sit covered for an additional 10 minutes before serving.
Pomegranate & Mint Raita Preparation
9. Mix the Raita
In a bowl, combine yogurt, pomegranate seeds, finely chopped mint leaves, cumin powder, and salt. Mix well.
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