Muntjac biriyani

Name: Muntjac biriyani
Yield: Serves 4
Cuisine: British
Ingredients: muslin spice pouch containing 2 bay leaves, 2 g each of cloves, black cardamom, mace, cinnamon, green cardamom; 750 g of blended tinned tomatoes; 500 ml Greek yoghurt; 6 g salt; 20 g onion seeds; 50 g fennel seeds; 20 g melon seeds; 5 g whole green chilli; 30 ml oil; 40 g Kashmiri chilli powder; 1.5 kg Spanish onions, peeled and chopped evenly; 20 g caster sugar; salt to taste; 50 g pomegranate seeds; 2 g red chilli powder; dried rose petal powder (optional); 10 g mint leaves; 5 g green papaya, optional; 10 g garlic, peeled and crushed; 10 g ginger, peeled and grated; 2 black cardamoms; 150 g garam masala; 3-4 bay leaves; 4 g salt; 5 cm piece cinnamon stick; 200 ml vegetable oil; 20 ml rapeseed oil; 10-12 cloves; puff pastry, rolled and cut to the size of the ovenproof dish; 20 g onions, fried

Preparation info

Serves
4

Difficulty
Easy

Appears in

Glorious Game

By Ben Tish

Published 2019

About

One of Gymkhana restaurant’s signature dishes and the most popular! Hunting was once more of a pastime and royal sport. Dishes like patthar ke kebab cooked over hot stones and one-pot pilaus would be the usual fare. We find that lean and gamey venison lends itself beautifully to a rich and complex biryani. We layer the rice and the meat together in a clay pot which is sealed with a puff pastry lid and then baked to allow the steam to cook both in ‘dum’ (a classic method of preparing biryani