venison biryani - stainless steel drink cubes
This is not the bianni you can find at the local curry house.
Biryani usually gives the impression that it is just leftovers that are heated without much love and care.
This version is an impressive dinner party dish-especially if you uncover the lid on the table, revealing fluffy rice and saffron, as well as all its scented spices.
Feel free to use cubes of boneless chicken thighs instead of lamb or lamb-it works as well.
Remove 1 kg boneless venison from a single joint like a shoulder, cut into a rough 3 cm cubic 30g fresh ginger, scrape and chop 4 garlic cloves, peel and chop medium-fire peppers, choppedA 1 teaspoon of delicious curry leaves, grated carrots, chopped coriander and mint leaves, large onion, peeled, thin sliced 200g ghee or butter250ml thick natural yogurt with saffron, soak in 2 tablespoons of hot milk for sealing dough 200g whole wheat flour 1 teaspoon salt
Cover and marinade in the fridge overnight.
Wash the rice with a bowl of cold water until the water is clear; drain.
Heat the butter in a large frying pan.
Add the onions, fry them for 10 minutes on medium and high fire, and stir them every once in a while until they turn golden brown.
Drain the water in the sieve on the bowl to keep the ghee.
Remove the venison and keep the marinade.
Re-heat the butter, keep a few tablespoons for later use, and then fry a few pieces of venison at a time, slightly yellow.
Transfer the venison to a delicious dish with a lid.
Add yogurt, brown onion and preserved marinade and cook for 1 hour at low heat until the venison becomes soft and then remove from the fire.
In another pot, cook enough salt water to cover the rice.
Add rice, stir well and bring it back after boiling.
Cook for 5 minutes and drain the rice on the meat.
Place the spoon on the reserved butter and saffroninfused milk.
Preheat the oven to 220C/gas mark 7.
Mix flour and salt with enough water to form a smooth dough to make a sealed dough.
Roll it into a sausage shape and place it around the pan.
Press the dough on the edge of the pan and gently press the lid on the dough.
Put the pot under high temperature and boil it;
Transfer to the oven for 40 minutes.
Break the dough seal and eat it.