The other day, I defrosted a Goose I’d had in the freezer for a little while, and I Broke It Down into various cuts of meat to freeze for later use. Well, when one breaks down a whole bird, one is left with a pile of scraps and giblets to work with…and work with them, we did! For this dish, we decided that since dairy often tempers the metallic flavour of liver, we were going to marinate our meat in yogurt. Once we decided that, a Biryani just seemed to be the perfect fit. So, we broke out the basmati rice and went to the Indian section of our spice rack to build! We also really wanted some additional heat in this rice dish, so we used an entire jalapeno in each serving. This one will certainly warm you up on a chilly day!
Also, you can make this with meats other than goose giblets, so don’t feel pigeon holed here (ha…bird pun because I couldn’t resist). Seriously though, you can use cut up chicken breast or thigh just as easily.
Time: 45 Minutes (plus 2-3 hours of marination time)
Ingredients (per serving):
- 1/2 Cup Basmati Rice
- 2.5 Cups of Water
- 1 Jalapeno (if you like it spicy)
- Goose Giblets (supplemented with other meat if you need). Duck/Chicken would work too.
- A little whole milk plain yogurt (just enough to coat your meat for marinating)
- Peas (not pictured because I totally forgot to add them as I was cooking)
- 1/2 Onion
- 3-5 Cloves of Garlic
- Garam Masala
- 1/2 Tablespoon Ghee or Butter
- A sprinkle of Caraway Seeds
- 1-2 Bay Leaves
Method:
- Slice your meat, and place it in a small zip top bag. Then, scoop in your yogurt, and add a little Garam Masala. Combine well, and zip shut. Then, stash in the fridge for a few hours.
- When you’re ready to cook, peel and dice your onion and garlic, and slice your jalapeno.
- Heat some ghee or butter in a large pan. Add in your caraway seeds and bay leaves. Then, add your onion, garlic, jalapeno, and some Garam Masala. Cook until your onions turn opaque, and your jalapeno begins to soften.
- Add your giblets (and the yogurt) to the pan, and stir to combine. Let heat for a few minutes.
- Add your peas (if you choose not to forget to add them)
- Pour your dried rice over everything, and stir to combine.
- Pour your water in, turn the heat to low, and cover.
- Allow to simmer until all of your water is absorbed.
- Remove your bay leaves from the finished product.
- Plate, Devour, and Enjoy!
