Game Biryani

Game Biryani


  • 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


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


  • 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.