Chef Sham spoke to Joe Finnegan on the JF Show.
Venison Biryani
Ingredients:
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- 500g diced venison
- 500g basmati rice
- 1 onion, finely chopped
- 1 knob of butter
- 1 clove garlic, sliced
- 1 thumb-sized piece ginger, grated or finely chopped
- 5 cardamom pods
- 2 cinnamon sticks
- 4 star anise
- 6 cloves
- 1 tbsp cumin seeds
- 3 tbsp curry powder
- 1 sprig curry leaves
- 50g raisins
- 100g cashew nuts
- 800ml lamb or chicken stock
- Salt and black pepper
Method
- Rinse the basmati rice under cold water until the water runs clear. Set aside.
- Heat a large pan or pot over medium heat.
- Add the cumin seeds, cardamom pods, cinnamon sticks, star anise, and cloves. Toast for about 30 seconds until fragrant.
- Add the garlic and ginger, followed by the chopped onion and curry leaves. Cook for 4–5 minutes until the onion softens.
- Stir in the curry powder and cook for another minute to release the spices.
- Add the butter, then the diced venison. Stir well so the meat is coated in the spices. Cook for 3–4 minutes to lightly brown.
- Add the rinsed rice, raisins, and cashew nuts, stirring gently to combine.
- Pour in the stock, season with salt and pepper, and mix well.
- Bring to a boil, then reduce to a low simmer, cover, and cook for 18–20 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat and let it rest for 5 minutes before fluffing the rice with a fork.
