Duck Biryani
- 131 min
- medium
- Serves 4
Duck biryani of curd marinated duck cooked with jeera samba rice, whole spices, mint and ghee. Medium-spicy, serves 4, about 130 minutes plus marinating.
Ingredients
- Duck, With Bone750 grams
- Curd, Whisked120 grams
- Ginger Garlic Paste, Paste15 grams
- Turmeric Powder1.5 grams
- Red Chilli Powder3 grams
- Salt2½ tsp
- Lemon Juice1 tbsp
- Jeera Samba Rice360 grams
- Water, For Soaking600 ml
- Oil3 tbsp
- Onion, Thinly Sliced3
- Onion½
- Cinnamon5 grams
- Green Cardamom1 grams
- Cloves1 grams
- Star Anise2 grams
- Bay Leaves1 grams
- Green Chilli, Deseeded and Slit15 grams
- Curry leaves4 grams
- Ginger10 grams
- Tomato, Chopped2
- Coriander Leaves, Chopped15 grams
- Mint Leaves, Chopped15 grams
- Coriander Powder3 grams
- Black Pepper Powder½ tsp
- Water, For Cooking850 ml
- Ghee, Melted1 tbsp
Contains: milk.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 805kcal | 3220kcal |
| Protein | 45g | 180g |
| Carbohydrate | 89g | 355g |
| Fat | 29g | 117g |
| Fibre | 5.6g | 22g |
| Sugar | 6.9g | 28g |
Cookd masalas for duck
Method
Get ready by patting the duck dry. Peel and slice the onions, chop the tomatoes, and slit the green chillies. Wash the coriander and mint, then chop them. Peel the ginger and cut it into thin strips.
Mix the duck with curd, ginger garlic paste, turmeric powder, red chilli powder, salt and lemon juice. Cover and marinate it in the fridge for 30 minutes. Meanwhile, rinse the rice, soak it in 600 ml water for 20 minutes, and drain it fully.
Heat the oil in a heavy kadai on medium flame for 1 minute until hot. Add the onion for garnish and fry for 5 to 7 minutes until deep golden, then remove it. Add cinnamon, cardamom, cloves, star anise and bay leaves, and fry for 30 seconds until they sizzle. Add the remaining sliced onions and fry for 8 to 10 minutes until golden.
Add the green chillies, curry leaves, ginger, tomatoes, coriander leaves and mint leaves. Add the coriander powder and pepper powder. Cook on medium flame for 6 to 8 minutes until the tomatoes are soft and the raw smell is gone.
Add the marinated duck and cook on medium flame for 10 minutes until the pieces change colour and the masala coats them. Pour in 250 ml water, cover, and cook on low flame for 35 to 40 minutes until the duck is nearly tender. Stir twice while cooking. Uncover and cook on medium flame for 3 to 5 minutes until the masala is thick and very little free liquid remains.
Add the drained rice, 600 ml water and salt, and mix once. Cook on high flame for 3 to 4 minutes until it reaches a steady boil. Cover and cook on low flame for 18 to 20 minutes until the rice is cooked and the water is absorbed. Check that the duck is tender, no longer pink near the bone, and releases clear juices when pierced.
Drizzle the ghee over the biryani and add the reserved fried onion. Cover and rest for 10 minutes. Fluff the rice gently without breaking the grains.
Before you start
- How long does Duck Biryani take?
- 2 hour 11 minutes from start to finish. That is 25 minutes of preparation and 1 hour 46 minutes of cooking.
- How many people does Duck Biryani serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Duck Biryani vegetarian?
- No, it contains meat or fish.
- Is Duck Biryani spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Duck Biryani?
- 750 grams Duck, 120 grams Curd, 360 grams Jeera Samba Rice, 1 tbsp Lemon Juice, 15 grams Ginger Garlic Paste, 1.5 grams Turmeric Powder, and a few more listed on this page.
- Do I need a pressure cooker for Duck Biryani?
- No, it is cooked in an open pot.
- How many calories are in Duck Biryani?
- About 805 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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