Classic Biryani Rice Recipe Video
Ingredients
| Maple leaf duck/Chicken | 5 Pound, cut into stew size pieces (Null) | |
| Cloves/Null | 5 (Null) | |
| Cardamom/Null | 6 (Null) | |
| Cinnamon sticks/Null | 2 (Null) | |
| Salt/Null | 2 Teaspoon (Null) | |
| Shallots/Null | 1⁄2 Cup (8 tbs) (Null) | |
| Olive oil/Null | 1⁄4 Cup (4 tbs) (Null) | |
| Butter stick/Null | 1 (Null) | |
| Plain yogurt/Null | 2 Cup (32 tbs) (Null) | |
| Turmeric/Null | 2 Teaspoon (Null) | |
| Cumin seeds/Null | 1 Tablespoon (Null) | |
| Lime juice/Null | 1 Tablespoon (Null) | |
| Whole black peppercorns/Null | 1 Tablespoon (Null) | |
| Garlic cloves/Null | 6 (Null) | |
| Minced ginger/Null | 2 Inch (Null) | |
| Green chili/Null | 1 , chopped (Null) | |
| Mint/Null | 1 Bunch (100 gm), chopped (Null) | |
| Cilantro/Null | 1 Bunch (100 gm), chopped (Null) | |
| Onion/Null | 1 , chopped (Null) | |
| Golden raisins/Null | 1⁄2 Cup (8 tbs) (Null) | |
| Cashews/Null | 1⁄2 Cup (8 tbs) (Null) | |
| Coriander powder/Null | 2 Teaspoon (Null) | |
| Cumin powder/Null | 2 Teaspoon (Null) | |
| Star anise/Null | 1 (Null) | |
| Fennel seeds/Null | 1⁄2 Teaspoon (Null) | |
| Chili powder/Null | 2 Teaspoon (Null) | |
| Saffron/Null | 2 Teaspoon (Null) | |
| Chicken bouillon/Null | 1 (Null) | |
| Scallions/Null | 1 Bunch (100 gm) (Null) | |
| Bay leaves/Null | 2 (Null) |
Nutrition Facts
Serving size: Complete recipe
Calories 4674 Calories from Fat 1846
% Daily Value*
Total Fat 211 g324.2%
Saturated Fat 54.1 g270.5%
Trans Fat 0 g
Cholesterol 158.2 mg52.7%
Sodium 5346.6 mg222.8%
Total Carbohydrates 225 g75%
Dietary Fiber 38.7 g154.6%
Sugars 85.3 g
Protein 511 g1021.7%
Vitamin A 540.1% Vitamin C 261.6%
Calcium 174.9% Iron 221.6%
*Based on a 2000 Calorie diet
Directions
In a skillet saute butter until slightly toasted
Add cashews and saute until toasted. Remove nuts from butter. Add oil and spices. Toast lightly until fragrant
Add duck meat, onions, chili pepper to skillet and toss to evenly coat meat with spices and oil. Add 1/2 of the cilantro, scallions and mint
Add yogurt. Allow to simmer for 10-15 minutes.
While duck is simmering, begin cooking rice in boiling salted water until 50% cooked, about 10 minutes. Drain rice.
Adjust the flavor of the duck with salt if desired. Preheat oven to 350 degrees.
In a dutch oven, place 1/2 of the duck on the bottom of the pan. Add 1/2 of the rice. Sprinkle 1/2 of the remaining mint/cilantro, fried shallots, scallions, raisins, cashews. Drizzle with saffron water
Place the final layer of Duck on top. Add the final rice layer. Sprinkle remaining mint/cilantro, fried shallots, scallions, raisins, cashews. Drizzle saffron water over the top.
Cover top of pot tightly with foil. press lid firmly in place. Bake for 25-30 minutes or until rice is fluffy and fully cooked.
Serve with avocado and tomato salad drizzled with olive oil, salt/ pepper, and cucumber raita
Editors Review
I grew up eating Biryani almost every Sunday afternoon. To me, this recipe looks closest to my grandmothers. Fragrant and sinfully flavored by those cheeky spices. This in my opinion is the ultimate dinner meal. You can learn how to pull of the classic Biryani Rice by watching this video. Good luck!Chef
