Wild Muntjac Biryani Recipe

Marinate the Meat

In a bowl, combine the wild muntjac meat, yogurt, ginger-garlic paste, biryani masala, and salt. Mix well and let it marinate for at least 1 hour.

Cook the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

Sauté the Onions

In a large pot, heat some oil over medium heat. Add the sliced onions and sauté until golden brown.

Add the Meat

Add the marinated meat to the pot, along with cumin seeds, cinnamon stick, bay leaf, and cloves. Cook until the meat is browned.

Add Tomatoes and Mint

Stir in the chopped tomatoes and mint leaves. Cook for a few minutes until the tomatoes soften.

Layer the Rice

Add the soaked rice on top of the meat mixture. Pour in 4 cups of water. Bring to a boil, then cover and simmer on low heat for 20-25 minutes until the rice is cooked.

Fluff and Serve

Once done, fluff the biryani with a fork and serve hot with pomegranate & mint raita.