DUCK RECIPES - DUCK BIRYANI

                                       DUCK BIRYANI

                             Duck is used in a variety of dishes around the world. The most popular dish with duck in India is duck roast. Duck also has a special role in Chinese cuisines, French menu, American cuisine and so on..Biriyani with duck is a very popular and a variety dish mainly in Kerala, India. As the biriyani is an unavoidable dish in most of the special occasions or functions in kerala, people always prefer some varieties of biriyani specially  duck biriyani, quail biriyani....

                      There are many variations in biriyani depending upon the ingredients as well the region.  It is considered as a royal dish and has a great role in the menu of royal kitchen. Some of the types are : Chicken biriyani, Mutton biriyani, Prawns biriyani, Quail biriyani, Fish biriyani, Duck biriyani, Beef biriyani, Vegetable biriyani, Turkey biriyani, Mushroom biriyani, Egg biriyani, Chana biriyani, Corn biriyani..etc.

                 

 Here is my recipe of Duck biriyani. Do try and enjoy..

You might also like  Chicken dum biriyani
                                 Mutton biriyani
                                  Fish biriyani
                                  Hyderabadi biriyani
                                  Prawns biriyani

INGREDIENTS

FOR DUCK MASALA

Duck                                           - 1 kg, cut into medium sizes

Ginger ,garlic,green chili paste - 3 tbsp (green chili- 2 nos)

Coriander powder                      - 3 tbsp

Turmeric powder                        - 1 tsp

Chili powder                               - 1 tbsp

Fennel seed powder                    - 1 tbsp

Garam masala powder                - 1 tsp

Curry leaves

Coriander leaves

Mint leaves

Salt

FOR BIRYANI RICE

 Biriyani rice( short grain rice is more preferred)  - 3 cups

Cinnamon                      - 4 nos

Cardamom                    - 5 nos

Cloves                            - 4 nos

Lemon juice                  - 1 tsp

Ghee                             - 2 tbsp                          

Curry leaves

Salt

FOR BIRYANI MASALA

Ghee                              -4 tbsp

Cinnamon, cardamom,

cloves, nutmeg              -as per requirement

Onion                            -5 nos(small), sliced

Tomato                         -4 nos(small), sliced

Salt

Mint leaves 

Coriander leaves

FOR GARNISHING AND LAYERING

Chopped corianders

Fried onions

Cashews and raisins

Garam masala powder

Ghee

PREPARATION

• Marinate the duck with all the ingredients , as above given for the  marination and  pressure cook it for 2 whistles. Do not add extra water. 
• When  done and the pressure settles down, open the lid and cook in a high flame for few minutes. This makes the gravy thick. When done keep it aside. 
• Mean while you can cook the rice . So heat a vessel and add  ghee. Add the cleaned, drained rice along with the raw spices  and  fry the rice in a low flame for 5 minutes. When done, add  6 cups of boiled water(double the amount of rice).  Add some curry leaves and required salt.When it starts boiling , add lemon juice and close the lid. When the water is completely dried, keep the lid open and do not stir the rice when hot or immediately. Let it cool.
• Again heat ghee in a deep bottomed vessel .
• Add the garam masala's and then onion.
• Saute onion till brown and then add tomato.
• Saute well, when done add the cooked duck along with the gravy.
• Allow it to cook for few minutes until thick gravy.
• Now add salt, mint and coriander leaves . Mix well and set aside.
• Next is to blend the rice and masala.  So take a greased vessel,  spread some cooked rice,  then spread chopped coriander  leaves and drops of ghee, a pinch garam masala powder, fried onions and then the  duck masala.  Again layer the rice and repeat the same process. 
• Finally garnish with coriander leaves and spread some melted  ghee evenly.
• Close the lid tightly  .
• Allow it to cook in very low flame for 10 mins.
• While serving garnish with fried cashews ,raisins and  fried onion.
• Serve with raita or mango chutney and salad.