Guinea Fowl Biryani Recipe

Guinea fowl biryani

Name: Guinea fowl biryani
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 1 guinea fowl skin removed; 150g greek yogurt; 2 cloves garlic crushed; 2cm piece ginger grated; 1/2 tsp turmeric; ½ tsp ground cumin; 1 tsp ground coriander; ¼ tsp chilli powder; 1 onion finely sliced; for frying oil; 500g basmati rice; 1 cinnamon stick; 3 cardamom pods; 200ml chicken stock; a large pinch saffron; 25g butter; a small bunch coriander chopped

Published: January 21, 2016 at 11:18 AM

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Serves 4

Easy

Total time: 1 hr and 30 mins

+ marinating

0 reviews

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This recipe for guinea fowl biryani looks and tastes impressive but it's easy to make and is a great alternative way to use guinea fowl

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Alternatives

Complete the dish

Try this guinea fowl biryani then check out our chicken biryani and lamb biryani.

We've also got more guinea fowl recipes to try, including roast guinea fowl, guinea fowl tagine and guinea fowl terrine.

Ingredients

Nutrition

1 guinea fowl

skin removed
150g greek yogurt
2 cloves garlic

crushed
2cm piece ginger

grated
1/2 tsp turmeric
½ tsp ground cumin
1 tsp ground coriander
¼ tsp chilli powder
1 onion

finely sliced
for frying oil
500g basmati rice
1 cinnamon stick
3 cardamom pods
200ml chicken stock
a large pinch saffron
25g butter
a small bunch coriander

chopped

Nutrition: per serving

kcal699
fat14.1g
saturates6.8g
carbs100.4g
fibre1.1g
protein42.1g
salt0.5g

Method

step 1

Put the guinea fowl pieces in a bowl and add the yogurt, garlic, ginger, turmeric, ground cumin, ground coriander and chilli powder, and use your hands to mix everything and rub it into the guinea fowl. Leave to marinate in the fridge, covered, for 3-4 hours, or overnight.
step 2

Fry the onion in some oil until it softens and then fries to a very dark brown. Scoop out and drain on kitchen paper.
step 3

Soak the rice in cold water for 20 minutes, drain and then boil it for 2 minutes. Drain it and scatter enough over the base of a casserole dish to just cover it. Tip the guinea fowl mixture into the dish and spread it out. Add the cinnamon stick and cardamom pods. Sprinkle on more rice then half of the fried onions and then scatter over the rest of the rice. Heat the stock and saffron until the saffron starts to give off colour, stir in the butter and season well with salt and black pepper. Pour this evenly over the rice. Put a double layer of baking paper on the top of the casserole and put a lid on top. Put the casserole over a medium heat and bring it to a simmer, then turn the heat down to very low and cook for 50 minutes. If it looks like steam is escaping, shift the lid around until it stops or sit a couple of weights on top. Leave for 20 minutes before taking the lid off and sprinkling on the coriander and remaining onions.

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