Game Biryani – Turnbull's Northumbrian Food

NGREDIENTS

150 grams basmati rice
800 grams boneless mixed game meats
200 grams Greek yoghurt
1450 ml game or chicken stock
2 onions
2 tbsp sunflower oil
6 cloves
6 cardamom pods
50 grams butter
0.25 tsp 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

Garnish

3 tbsp sultanas soaked in hot water for 2 mins
3 tbsp toasted flaked almonds

INSTRUCTIONS

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.