Wild Venison Biryani Recipe
Fresh Black Truffle, Pomegranate & Mint Raita
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Ingredients
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Biryani Ingredients
Method
Biryani Preparation
- 1
Marinate the Venison
In a bowl, combine the cubed wild venison, yogurt, grated ginger, minced garlic, slit 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 it in water for 30 minutes, then drain. In a pot, bring 3 cups of water to a boil. Add the soaked rice and cook until it's 70% done. Drain and set aside.
- 3
Prepare the Biryani Base
In a heavy-bottomed pot, heat the oil or ghee over medium heat. Add the sliced onions and sauté until golden brown. Add the whole spices and sauté for another minute. Then add the marinated venison and cook until the meat is browned.
- 4
Layer and Cook
Layer the partially cooked rice over the venison mixture. Sprinkle the chopped mint and coriander on top. Cover the pot tightly with a lid and cook on low heat for 25-30 minutes until the rice is fully cooked and the flavors meld together.
