Wild Venison Biryani
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Prep: 10 mins
Cook: 35-40 mins
The most important bit of a biryani is basmati rice. Our fragrant organic grains are a dream paired with a traditional spice mix and wild venison from Hampshire.
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748 kcal
(per portion)
Ingredients you'll need
  • 200g white basmati rice
  • 1 tsp turmeric
  • 1 onion
  • 2 garlic cloves
  • A thumb of ginger
  • 1 chilli
  • 400g vine tomatoes
  • 2 venison minute steaks
  • 2 tsp garam masala
  • 100g baby leaf spinach
  • 1 red onion
  • A handful of coriander
  • 35g cashews
From your kitchen
  • 300ml + 150ml boiling water
  • 1 tbsp + ½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 180°C/Fan 160°C/Gas 4. Tip the rice in a pan with 300ml boiling water. Add 1 tsp turmeric. Cover and boil for 5 mins. Drain well. Pop into a bowl and set aside.

  • 2.

    Peel and finely chop the onion. Peel and crush the garlic. Peel and grate the ginger. Halve the chilli and finely chop it – flick out the seeds if you like a milder curry. Roughly chop half the tomatoes.

  • 3.

    Slice the venison into 2cm cubes. Warm 1 tbsp oil in a deep frying pan or wok over a high heat. Fry the venison for 5 mins. Stir till it’s browned all over. Set aside on a plate.

  • 4.

    Add the onion to the wok with a splash of water if it needs it. Fry for 3 mins. Keep stirring till it starts to soften. Add the garlic, ginger, chilli and 2 tsp garam masala. Fry for 1 min till it smells fragrant and spicy.

  • 5.

    Pop the venison back in the wok. Add the chopped tomatoes and spinach. Stir till the spinach wilts. Take off the heat.

  • 6.

    Scatter a third of the venison mix over the base of a medium casserole dish. Top with a third of the rice and season with salt and pepper. Repeat twice more till you’ve used everything up and have finished with a layer of rice.

  • 7.

    Level the surface of the rice with the back of a spoon. Pour over 150ml boiling water. Cover and bake in the oven for 20 mins. Take off the lid. Scatter over the cashews. Bake for 5 more mins.

  • 8.

    Slice the remaining tomatoes and the red onion. Arrange on a serving plate. Chop the coriander and scatter half over the tomatoes. Season and dress with ½ tbsp oil. Stir the rest of the coriander into the biryani. Serve with the tomato salad.

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