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HYDERABADI DUCK BIRYANI (SERVES 3-4)

Ingredients

 1kg Duck breasts cut into 2“ thick pieces

250g natural yogurt

125g Ghee

2 large or 3 med. Onions finely sliced

(2-3 tsp. garlic & ginger paste)

½tsp. chilli powder

Salt to taste - or 1 tub Spiced dopiaza sauce)

1 large handful of chopped mint leaves

1 large handful of chopped fresh coriander

2 green chillies chopped

1 tsp. cumin, coarsely ground

Seeds of 7 green cardamoms

6 whole green cardamoms crushed

2 cinnamon sticks 5cm long

10-12 whole black peppercorns

3 cloves

500g Basmati rice

½ tsp. garam masala

½ tsp. saffron strands (soaked in a little warm water for 1-2 hrs

Juice of 1 lime

Method

1. Marinade the duck pieces in yogurt 1 hr or more (pref. overnight)

2. In a large pan heat the ghee and fry the onions until they are golden brown, reduce heat

3. When browned well remove from pan and place onto some kitchen paper

3. Add the marinated duck pieces to the pan and keep the yogurt aside and fry for 10 mins.

4. Then add 2/3 of the fried onions, all the herbs (keep some herbs for garnish) and spices and some salt and stir in well. (add the Spiced dopiaza sauce if using)

5. Cook for about 15 mins. or until duck is tender, add water if mixture is sticking.

6. When duck is cooked turn off heat and keep aside

7. Put rice on the hob and bring to boil, but keep stirring occasionally.

8. When rice is half cooked strain rice in a large colander.

9. Allow the rice to drain well

10. In the rice pan add some ghee and coat the bottom of the

pan (this will give a lovely crisp crust) gently place half of the rice in the pan and then a layer of the lamb mixture

11. Top with another layer of rice.

12. Make 4/5 holes with the end of a wooden spoon through the rice and duck as steam holes.

13. Evenly pour the saffron and lime juice over the surface, and dot some more ghee or butter around the surface

14. Put a tight fitting on top and simmer on a very low heat for 20-30 mins.


 

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PHEASANT TIKKA MASALA (SERVES 3-4)

Ingredients

1kg pheasant breasts cut into large bite size pieces

2-3 tsp. of garlic & ginger paste

1 tbsp. tandoori mix

250g natural yogurt

1 large onion finely chopped

1-2 green chillies finely chopped (optional)

1 lemon

3-4 tbsp. ghee or butter & oil

6-8 tomatoes finely chopped (1 tin chopped tomatoes)

1 tsp. paprika

1-2 tsp. cumin coarsely ground

2 tbsp. cream

Fresh coriander to garnish

Salt and black pepper to season

(Or a tub of Spiced makhani sauce with 250g yogurt)

 

Method

1. Put yogurt into a bowl add tandoori mix, half of garlic & ginger paste, and green chillies if using and mix into a lovely paste. (If using Spiced makhnai sauce &  yogurt mix all together and marinade)

2. Coat the pheasant pieces well with the mixture and cover and leave overnight to marinate.

3. Place pheasant pieces on an oven tray and dot with butter or ghee

4. Cook at 200 C for 15-20 mins or until meat is cooked and starting to brown and juice runs clear.

5. In the meantime gently fry the onions until soft and then add rest of garlic & ginger paste (or the rest of the Spiced makhani sauce), ground cumin and paprika and fry together for 5mins

6. If it starts to stick, add splash of water.

7. When the oil starts to separate, add the chopped tomatoes and stir well and simmer for 10 mins or so, until the oil begins to separate from the mixture.

8. With a hand blender blitz the onion and tomato sauce to a med textured sauce.

9. Add the pheasant tikka pieces to the sauce with any juices and mix well, simmer for 5mins and check for seasoning. (Squeeze ½ juice of lemon into sauce)