Roebuck biriyani

# 300

Method

Grind all the spices in a pestle and morter except the cinnamon stick.
Ad the garlic, ginger and a tsp salt, and pound it till you have a smooth paste.

Brown the meat in a hot pan, and set aside.

In the same pan, sweat the onions over low heat, in a little oil. When the onions are nice and golden. Ad the spice mix, and continue cooking for another 5 minutes.

Ad the tomatoes, and let the cook for 5-10minutes.

Put the meat back in the pan, with the yoghurt, ground almonds and the cinnamon stick..

Pour water in the pan, so it just covers the meat. Cover with greaseproof paper and a lid.

Leave the dish to simmer gently for at least 3 hrs, till meat is soft.

Set the oven @ 200c

Rinse the rice, till the water runs clear. Cook the rice for 4 minutes in saltet water. Pour the rice in a sift, and let it steam off for a minute.

Put half of the curry in a clay pot or a cast iron pot, so it covers the bottom.

Add half the rice and spread it out in an even layer.

Ad another layer of curry and another layer of rice.

Put greaseproof paper over the rice and a a lid on the pot. Seal the pot with a dough, made og flour and water and bake the biryani for 20-25 minutes.

Serve with pomegranate seeds and fresh coriander.

1.2 kg roe deer, preferably from the shoulder, cut into chunks.

2 onion, finely chopped

6 garlic cloves

3 cm ginger

1 tin tomatoes, without their juices

2 tbsp ground almonds

2 tbsp plain yoghurt

1 tbsp red wine vinegar

400g basmati rice

1 pinch saffron, soaked in 1/2 dl hot milk

Spicemix

-

2 dried red chilies (preferably kashmiri chilis)

11/2 cumin seeds

1tsp coriander seeds

1 tsp black pepper corn

1 tsp fennel seeds

1/2 fenugreek seeds

2 black cardamon seeds

3 green cardamon seeds

1 cinnamon stick

1/4 tsp turmeric

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