Venison Biryani

2 lbs venison, cubed

2 cups basmati rice

2 Tbsp vegetable oil or ghee

2 large onions, thinly sliced

1 cup plain yogurt

2 Tbsp biryani masala

2 tsp ground turmeric (divided)

Salt, to taste

1 cup beet juice

Cilantro, for garnish

Mint, for garnish

1. Rinse venison under cold running water. Soak it in water for at least 1 hour to remove the blood, replenishing the water several times.

2. Soak rice in water for 30 minutes. Drain.

2 Tbsp biryani masala

3. Heat oil (or ghee) in a large saucepan over medium heat. Add onions and sauté for 2-3 minutes, until golden brown.

4. Add venison, yogurt, biryani masala, 1 teaspoon of turmeric and salt. Cook for 3 minutes, until the venison is lightly browned on all sides and the spices are well mixed. Cover, reduce heat to lo

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