Venison Biryani with Cucumber Raita Recipe by [email protected], Yorkshire's Fine Dining Indian Restaurant
Venison Biryani Recipe – Tapasya Marina Hull – Hull Best Restaurants –
Venison Biryani with Cucumber Raita Recipe by [email protected], Yorkshire’s Fine Dining Indian Restaurant
Spice up your Christmas with the help of one of Yorkshire’s award winning restaurants, [email protected]. Showcasing outstanding fine dining Indian cuisine, views of Hull’s beautiful Marina and an extensive wine list. All headed up by Chef Saurav Nath who has bags of experience and awards under his culinary belt. Saurav shares his Venison Biryani recipe so you can impress your guests and in true Tapasya style, it has their own unique twist. Biryani but not as you know it…
Venison Biryani Recipe with Cucumber Raita
Recipe for four people
Preparation time- 2 hours
Cooking time- 3 hours
For the venison’s marinade:
500 gm. of diced Venison haunch
20 gm. Plain yoghurt
½ tsp. Kashmiri chilli powder
1 tsp. Coriander powder
¼ tsp. Turmeric powder
4 Green cardamom pods
2 Bay leaves
1 Cinnamon stick, 1 inch long
1 Black cardamom pod
½ tsp. Salt
15 ml. Cooking oil (such as vegetable, olive or mustard oil) 1 tsp. Ginger/Garlic paste (60% Garlic and 40% Ginger- make this by putting the garlic and the ginger into a food processor with 40 % oil and 60 % water to make a fine paste)
- Trim any fat or sinews off the venison haunch and cut into cubes (approximately 30 gm. each)
- Rinse the diced venison in cold water.
- Place the meat in a colander for 10 to 15 minutes to drain any excess of water.
- Put all the marinade ingredients in a bowl and mix together thoroughly.
- Add the venison meat and gently mix with the spices and leave for a least 2 hours.
For the Venison Curry
2 White medium sized onions (peeled and thinly slice)
2 Medium tomatoes (finely chopped)
10 gm. Plain yoghurt
4 gm. Saffron
1 tsp. Coriander powder
½ tsp. Turmeric powder
½ tsp. Cumin powder
1 tsp. Kashmiri red chilli powder
1 tsp. Biryani Garam masala
2 tsp. Ginger & Garlic paste
15 ml. Cooking oil (such as vegetable, olive or mustard oil)
50 ml Single cream
For the Biryani Garam Masala powder
12 Green cardamom pods
2 Black cardamom pods
2 tsp. Fennel seeds
2 tsp. Royal cumin seeds
1 tsp. Mace
2 1-inch cinnamon sticks
1 tsp. Black pepper
½ tsp. Grated nutmeg
1 tsp. Ginger powder
- Put all the ingredients in a non-stick pan and sauté on a low heat, gently tossing them.
- Remove the pan from the heat and transfer the spices onto a tray to cool down.
- Put all the ingredients in the food processor to make a fine powder.
- Once blended, strain through a fine strainer.
- Place the mixture into an airtight container, jar or bottle.
20 gm. Fresh ginger, finely chopped
2 Green chillies, de-seeded and chopped
20 gm. Coriander leaves, finely chopped
20 gm. Mint leaf, finely chopped
50 gm. Brown onion
30 gm. Butter/ghee
Puff pastry or naan dough for cover the pot
- Heat the oil in the pot and add the sliced onion, then fry over a medium heat until golden brown.
- Add the ginger garlic paste and stir until the moisture evaporates.
- Add all ground spices of the biryani garam masala and the water, stir-fry until the moisture evaporates.
- Add the tomato and sauté until the fat leaves on the side.
- Add the yoghurt, cook until the fat leaves on the side.
- Add the diced venison and for 10 minutes over a medium heat.
- Add one litre of hot water and cook over a slow heat until the meat is soft and tender. This should take at least an hour and a half to two hours when covered with a lid.
- Add the cream and cook for a further 2 minutes.
- Add ½ tsp. of biryani garam masala and half of the ginger, green chilli, chopped mint, chopped coriander, brown onion and saffron.
- Stir for 2 minutes and season to taste.
- Remove the pot from the heat and out to one side.
400 gm. Basmati rice
15 ml. Lemon juice
10 ml. Oil
3 Green cardamom pods
1 Cinnamon stick, 1-inch long
2 Bay leaves
- Wash the rice in warm running water until clean and soak in a bowl for 30 minutes.
- Drain the rice.
- Bring a pot of water to the boil water, add the salt and spices. Then add rice and cook until it is tender.
- Remove from the heat, drain and put to one side.
Assembling the Biryani
- Spoon a layer of the meat into a small pot, then carefully spread the rice over the sauce, followed by a third of the mint, coriander, ginger, saffron, kewra water, chillies, brow onions, and butter/ ghee.
- Continue this process three times until there are alternate layers of meat, rice and herbs in the pot. The last layer of rice should be very thin.
- Finish with a sprinkle of garam masala.
- Seal the pot with the puff pastry or naan dough by sticking it around the rim of the pot.
- Put the pot in a pre-heated oven (180 degrees) for 15 to 20 minutes.
- While the biryani is cooking make the cucumber raita.
200 gm. Greek yoghurt
1 tsp. Roasted cumin
¼ tsp. Red chilli powder
2 tsp. Chopped mint
100 gm. Finely chopped cucumber
1 tsp. Salt
- Put all the ingredients into a mixing bowl
- Mix and season to taste
Serve the biryani with the refreshing cucumber raita.
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Venison Biryani Recipe – Tapasya Marina Hull – Hull Best Restaurants