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Venison Biryani

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    Source: www.delish.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, C, P
    MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 whole(s) onions , chopped

    2. 3 tablespoon(s) fresh ginger root , minced

    3. 2 teaspoon(s) garlic , minced

    4. 2 tablespoon(s) olive oil

    5. 2 teaspoon(s) turmeric

    6. 1/2 teaspoon(s) cayenne pepper , use more or less to control heat

    7. 3 teaspoon(s) cumin

    8. 2 teaspoon(s) coriander

    9. 1 teaspoon(s) salt

    10. 2 teaspoon(s) curry paste , biryani paste

    11. 3 tablespoon(s) tomato paste

    12. 2 cup(s) water

    13. 2 pound(s) venison steaks , cut into small cubes or 1/4'' slices

    Instructions Jump to Ingredients ↑

    1. Saute onion, ginger and garlice in olive oil.

    2. Add all the spices. It will become sticky so keep adding water to the sauce. Bring to a boil, then simmer.

    3. Add the meat to the sauce. Cover and simmer--and cook for at least two hours until meat is tender.

    4. Serve over rice with traditional indian style sauces like mango-pickle or hot lime relish.

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