Kangaroo Biryani (South Indian Style)
Cook time: 2 hours
Yield: 3–4 servings
Ingredients
500g diced kangaroo meat
1 tsp turmeric
Salt to taste
1 tsp black pepper
2 tbsp gingelly oil (sesame oil)
2 tbsp ghee
2 large red onions, sliced
1.5 tbsp ginger garlic paste
3 green chilies
1/2 can diced tomatoes
1.5 tbsp biryani masala (any South Indian kind)
1/3 tbsp hot chili powder
1/2 tbsp Kashmiri chili powder
3 tbsp desi or Greek yogurt
Water as needed
3 cups basmati rice, soaked for 30 minutes
A handful of chopped coriander leaves
Whole spices:
1/2 cinnamon stick
2 pieces black stone flower
1 mace
3 cardamom pods
2 cloves
1 tsp fennel seeds
1.5 tsp cumin seeds
1 bay leaf
Instructions:
Season the meat with turmeric, black pepper, and salt.
Heat a heavy-based pot over medium heat, then add gingelly oil and ghee. Add all the whole spices and let them infuse in the oil for about 30 seconds.
Add the sliced onions and a pinch of salt. Cook until the onions are fully caramelized.
Stir in the ginger garlic paste, green chilies, and diced tomatoes. Cook for about 4 minutes, then add the meat.
Mix well, add the biryani masala and chili powders, and cook for 3 minutes. Add the yogurt and just enough water to help cook the meat.
Reduce the heat to low, cover the pot, and simmer for 45 minutes.
Add the soaked rice, mix gently, and top with enough water to cook the rice. Cover and seal the pot with foil, then steam on low heat for about 1 hour.
Serve hot with raita and gravy.