Classic Biryani Rice
|Maple leaf duck/Chicken||5 Pound, cut into stew size pieces|
|Shallots||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Plain yogurt||2 Cup (32 tbs)|
|Cumin seeds||1 Tablespoon|
|Lime juice||1 Tablespoon|
|Whole black peppercorns||1 Tablespoon|
|Minced ginger||2 Inch|
|Green chili||1 , chopped|
|Mint||1 Bunch (100 gm), chopped|
|Cilantro||1 Bunch (100 gm), chopped|
|Onion||1 , chopped|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Cashews||1⁄2 Cup (8 tbs)|
|Coriander powder||2 Teaspoon|
|Cumin powder||2 Teaspoon|
|Fennel seeds||1⁄2 Teaspoon|
|Chili powder||2 Teaspoon|
|Scallions||1 Bunch (100 gm)|
Wash, Trim, and Cut the whole duck into stew sized pieces
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