Venison Biryani
From mrjwjohnson 15 years ago
- 55 minutes to make
- Serves 8
Meat Biruani’s are a very popular non-vegetarian Indian dish. My Venison Biryani has a nice fragrance and a herbal warm aroma. The venison in this recipe could be substituted with goat, lamb or a combination of all three. Read more I serve the dish with Naan and cilantro chutney (dhania ki chutney). See less
Ingredients
- 1 ½ cup basmati rice or long grain rice shopping list
- 3 cups water shopping list
- 1 tsp vegetable oil shopping list
- 1 lemon shopping list
- 1 lime shopping list
- 1 lbs venison cut into 1 - 1 1/2 inch pieces shopping list
- 3 Tbls butter shopping list
- 1 large onion chopped shopping list
- 6 red chilies or hot cherry peppers chopped shopping list
- 3 green hot peppers, jalapeno or serrano peppers chopped shopping list
- 1 tsp ginger paste shopping list
- 1 tsp garlic paste shopping list
- 2 tsp ground cumin shopping list
- 2 tsp ground coriander shopping list
- 1 tsp turmeric powder shopping list
- 2 bay leaves shopping list
- 2 cloves shopping list
- 4 cardamom pods shopping list
- 1 pinch cinnamon shopping list
- 2 small tomatoes shopping list
- ¼ cup yogurt shopping list
- ¼ tsp saffron shopping list
How to make it
- Marinate venison in juiced lemon and lime for 1 to 8 hours
- Wash rice and put in a small saucepan with all above ingredients.
- Bring it to a boil on high heat, then cover and simmer gently until all the water is absorbed, set aside.
- Heat butter in a large saucepan (medium heat), add onions and fry till golden around the edges.
- Add red and green peppers and fry two minutes.
- All at once add garlic, ginger and all the spices and fry one minute longer. Add all other ingredients except saffron and yogurt. Add salt to taste. Cover and cook on low heat until venison is tender, stirring occasionally (about 40 minutes). During cooking a little water may be added if and when necessary to avoid sticking but there should be very little liquid remaining in the pan when it’s done.
- Add yogurt, mix and cook 2 minutes
- Add half the prepared rice, spreading it evenly over the mixture, drizzle one tbsp of oil over it and add the saffron mixed into two tsp of milk.
- Cover with remaining rice, cover and cook on very low heat for ten minutes.
The Rating
Reviewed by 6 people-
My son n law likes Venison so I will try this for him. Sounds great!
bluewaterandsand
in GAFFNEY loved it
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I always have venison in the freezer. I have had a similar recipe to this with lamb but never thought about using venison. Thanks for the idea... Jim
jimrug1
in Peoria loved it
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Unbelievable!! I have some venison in the freezer... It has now been earmarked for this recipe. Thanks!
Susan
sitbynellie
in Glasgow loved it
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