Biryani, a beloved Indian dish, consists of fragrant basmati rice layered with your choice of meat or vegetables and cooked with a variety of spices. The Hyderabadi biryani is a popular variation, known for its rich combination of spices and meats, the unique layering technique, and being cooked in a covered pot, often sealed with a pastry crust. This home-style version dates back to the Mughal Empire in India, where using game meat was a popular choice of protein. And what better time to indulge in this lavish feast than during the festive Diwali season?
Ingredients
Partridge marinade
500g boneless partridge, cut into chunks or a mix of bone on and off
2 tsp garam masala
2 cm ginger, peeled and grated
3 cloves of garlic, peeled and crushed
1 tsp sea salt
1 tsp chili powder
½ tsp turmeric powder
Juice of half a lemon
150g Greek yogurt
Crispy Fried Onions
1 tbsp ghee
1 large onion, finely sliced
Rice Ingredients
1 tbsp ghee or oil
200g basmati rice
1 tsp cumin seeds
2 star anise
5 cardamom pods, gently crushed
6 cloves
½ teaspoon saffron
2 tbsp warm milk
1 tsbp ghee
20g coriander, finely chopped
1. Marinate the partridge by mixing together all the ingredients in a bowl, and add the partridge pieces. Allow to marinate for at least 30 minutes or overnight in the refrigerator.
2. Rinse the rice several times, and soak in 3 times the volume of water for 30 minutes.
3. Soak the saffron in 1 tbsp hot water and 2 tbsp warm milk.
4. Meanwhile, prepare the onions by heating the ghee in a heavy bottomed pan.
5. Add the onions and cook over a medium heat until browned and crispy, be careful to stir so that they don’t catch on the bottom of the pan.
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