Duck Biryani     3-4 Servings

Ingredients

• 1 kg duck breasts cut into 2“ thick pieces
• 250g natural yogurt
• 125 g ghee
• 2 large onions finely sliced
• 2-3 tsp garlic & ginger paste
• 1 large handful mint leaves chopped
• 1 large handful coriander fresh / chopped
• 1/2 tsp chilli powder
• 1 tsp cumin coarsely ground
• 7 green cardamom seeds
• 2 whole green cardamoms
• 2 cinnamon stick 5cm long
• 10-12 whole black pepper corns
• 3 cloves
• Salt to taste
• 500 g basmati rice
• 1/2 tsp garam masala
• 1/2 tsp saffron strands (soaked in a little warm water for 1-2 hrs.)
• juice of one lime

• Method – Duck Biryani

1. Marinate the duck pieces in yogurt for 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. 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), spices and some salt and stir in well.
5. Cook for about 1 hr. 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 it in a large colander.
9. Allow the rice to drain well. 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 duck mixture. Top with another layer of rice.
10. Make 4/5 holes with the end of a wooden spoon through the rice and duck as steam holes.
11. Evenly pour the saffron and lime juice over the surface, and dot some more ghee or butter around the surface. Put a tight fitting on top and simmer on a very low heat for 20-30 mins.
12. When serving add remaining fried onions and herbs, enjoy!