This fabulous recipe was dreamed up by Toral Shah a Nutritional Scientist (MSc Nutr Med), integrative oncology practitioner and functional medicine & nutrigenomics Master practitioner, Health writer and Consultant, as well as the Founder of The Urban Kitchen.
Serves
4
Prep Time
1 to 24hrs
Cook Time
35 mins
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
| For the Partridge Marinade | |
| 500g x | Partridge, cut into chunks or a mix of bone on and off |
| 2 tsp x | Garam masala |
| 2 cm x | Ginger, peeled and grated |
| 3 cloves x | Garlic, peeled and crushed |
| 1 tsp x | Sea salt |
| 1 tsp x | Chili powder |
| ½ tsp x | Turmeric powder |
| 1/2 x | Lemon, juiced |
| 150g x | Greek yogurt |
| For the Crispy Fried Onions | |
| 1 x | Large onion, finely sliced |
| 1tbsp x | Ghee |
| Rice Ingredients | |
| 1 tbsp x | Ghee or oil |
| 200g x | Basmati rice |
| 1 tsp x | Cumin seeds |
| 2 x | Star anise |
| 5 x | Cardamom pods, gently crushed |
| 6 x | Cloves |
| 1/4 tsp x | Saffron |
| 2 tbsp x | Warm milk |
| Garnish | |
| 1 tsbp x | Ghee |
| 20g x | Coriander, finely chopped |
Equipment
| Medium pot |
| Kitchen Foil |
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.
rinse the rice several times, and soak in 3 times the volume of water for 30 minutes.
the saffron in 1 tbsp hot water and 2 tbsp warm milk. Meanwhile, prepare the onions by heating the ghee in a heavy bottomed pan.
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.
Remove the onions from the pan into a bowl and reserve to layer the biryani. Reserve the pan to prepare the biryani.
pan, add the ghee and oil, and add all the spices for the rice. Cook for 30 seconds before adding the soaked and drained rice along with 3 times volume of boiling water.
to the boil and then simmer for about 6 – 8 minutes until 85% cooked. Drain the rice and reserve to layer the biryani.
reserved onion pan, add 1 tbsp ghee and add the marinated chicken. If using boneless pieces, cook for 5- 6 minutes and if using larger bone on pieces, cook for about 8- 10 minutes, turning throughout.
Remove the pan from the heat and carefully layer the parboiled spiced rice. Top with the crispy onions and then pour over the saffron marinated in milk.
and seal it with aluminum foil, then place some weight over the lid. Cook on low heat for 20 minutes, this is the steam or “Dum” cooking step. Turn the heat off and wait another 10 minutes before opening the pot.
allow the biryani to sit and rest for 5 minutes. Sprinkle over with chopped coriander.
Serve with yoghurt or raita and a wedge of lemon.
Protein (100g) |
26 |
Calories (100g) |
112 |
Fat (100g) |
1 |
Cholesterol (100g) |
85 |
Selenium (100g) |
0.43 |