Wild Venison Biryani, Pomegranate & Mint Raita Recipe

Biryani Preparation

1. 1

   Marinate the Venison

   In a bowl, mix the diced venison with yogurt, biryani masala, garlic, ginger, and salt. Cover and let it marinate for at least 1 hour.

2. 2

   Fry Onions

   In a large pot, heat the cooking oil or ghee over medium heat. Add the sliced onions and fry until golden brown. Remove half for garnishing later.

3. 3

   Cook Venison

   Add the marinated venison to the pot with the remaining onions. Stir in the green chili and cook until the venison is browned.

4. 4

   Add Rice

   Rinse the basmati rice under running water until the water is clear. Add the rice to the pot and stir gently to mix with the venison.

5. 5

   Add Water

   Pour in the water and bring to a boil. Once boiling, reduce heat to low, cover, and cook for about 20 minutes or until the rice is tender.

6. 6

   Fluff and Garnish

   Once cooked, fluff the biryani with a fork. Garnish with chopped cilantro, mint leaves, and the reserved fried onions.