Partridge Biriyani
Biriyani is a favourite dish and this time James has added partridge to the recipe. It includes gorgeous herbs and spices like fenugreek, cinnamon, ginger and nigella seeds!
Ingredients
- 2 partridge
- 2 cloves of garlic, peeled and minced with 1tsp of salt
- 4cm ginger, peeled and minced
- 1 ½ tsp mild chilli powder
- 2 tsp garam masala
- 1 lemon, juice only
For the sauce:
- 2tbsp olive oil
- 1 onion, peeled and finely diced
- 2 cinnamon sticks
- 2 bay leaves
- 5 cardamom pods, lightly crushed
- 2tsp mild chilli powder
- 2tsp garam masala
- 1bsp fresh fenugreek leaves, finely chopped
- few curry leaves
- 1 tbs nigella seeds
- 1 small bunch coriander, chopped
- 200g rice basmati
- 400ml water
To serve:
- Naan bread
- Coriander
Method
Cook the onions for about 8 minutes or until lightly coloured and softened.
Add the cinnamon sticks, bay leaves and cardamom pods and continue to fry for a further minute before adding in the chilli powder, garam masala and fenugreek leaves.
Stir and fry for one more minute. Cover in water and stir, cover in greaseproof paper with a hole in the middle. Meanwhile, fry the birds until coloured season and sprinkle over spices sit on top of the greaseproof then pop the pan into the oven for 20 minutes.
Carve the birds stir up the biriyani and warm the naaan breads and brush with butter sprinkle fresh coriander over.
Serve up your Biriyani with classic naan breads.
Ingredients
- 2 partridge
- 2 cloves of garlic, peeled and minced with 1tsp of salt
- 4cm ginger, peeled and minced
- 1 ½ tsp mild chilli powder
- 2 tsp garam masala
- 1 lemon, juice only
For the sauce:
- 2tbsp olive oil
- 1 onion, peeled and finely diced
- 2 cinnamon sticks
- 2 bay leaves
- 5 cardamom pods, lightly crushed
- 2tsp mild chilli powder
- 2tsp garam masala
- 1bsp fresh fenugreek leaves, finely chopped
- few curry leaves
- 1 tbs nigella seeds
- 1 small bunch coriander, chopped
- 200g rice basmati
- 400ml water
To serve:
- Naan bread
- Coriander
Method
Cook the onions for about 8 minutes or until lightly coloured and softened.
Add the cinnamon sticks, bay leaves and cardamom pods and continue to fry for a further minute before adding in the chilli powder, garam masala and fenugreek leaves.
Stir and fry for one more minute. Cover in water and stir, cover in greaseproof paper with a hole in the middle. Meanwhile, fry the birds until coloured season and sprinkle over spices sit on top of the greaseproof then pop the pan into the oven for 20 minutes.
Carve the birds stir up the biriyani and warm the naaan breads and brush with butter sprinkle fresh coriander over.
Serve up your Biriyani with classic naan breads.
