Pheasant Biryani
Biryani is a spicy meat and rice dish popular in several South Asian countries. It includes a range of aromatic spices that bestow it with a complex and palatable flavor profile. Chicken, mutton, and beef are commonly used for preparing biryani, but here we’ll use pheasant to supplement the dish with an exclusive gamey flavor.
Ingredients
- 1 pheasant (with bones) cut into pieces
- 2 cups of basmati rice (1-1.5 lbs)
- 4 tbsp vegetable oil
- 2 onions (medium-sized) thinly sliced
- 2 tsp ginger-garlic paste
- 4 tomatoes, chopped or diced
- 3-4 sliced green chilies (thinly sliced)
- 1 tsp red chili powder
- A few Curry leaves
- ½ tsp turmeric powder
- 1 tsp ground cumin
- ½ tsp Garam masala (all spice mix)
- 1 cup plain yogurt
- 2 tsp Salt (or add to taste)
- Fresh bunch of coriander leaves (finely chopped)
Instructions
- Make a marinade by mixing the yogurt with all garam masala, cumin, and turmeric in a large bowl.
- Add the pheasant meat to the marinade and set aside for an hour or two.
- Wash the rice and soak them in water for 30-45 minutes.
- Heat vegetable oil in a large pot over medium heat. Add sliced onions and cook until golden brown.
- Remove one-third of the fried onions and set aside for garnishing.
- Add ginger-garlic paste to the pot and sauté for a minute until fragrant.
- Add chopped tomatoes and let them cook until they become soft and mushy.
- Next, add the salt, curry leaves, and red chili powder, followed by the marinated pheasant. The excess marinade will also go into the pot.
- Mix well and let the pheasant simmer on low to medium heat until tender.
- In a separate pot, boil the rice until 75% cooked. Drain the rice and set aside.
- Once the meat is cooked, it is time to layer the biryani. In a large pot, spread a layer of partially cooked rice. Top it with a layer of cooked pheasant and gravy. Repeat the layers until all the rice and pheasant gravy are used, ending with a layer of rice on top.
- Cover the pot tightly with a lid and place it on low flame for about 15 minutes. This allows the ingredients to meld together and the rice to fully cook.
- Once done, remove the pot from heat, sprinkle the coriander, fried onions, and green chilies, and let it sit for a few minutes. Gently fluff the rice with a large spatula and serve hot with mint and yogurt sauce.
Notes
Additional Nutrition Info:
Protein: 30-40g | Carbohydrates: 50-70g | Fat: 10-20g | Dietary Fiber: 2-4g