Andhra rabbit biryani
This beautiful layered biryani uses a homemade spice mix made from fifteen different spices. It’s cooked with coconut milk, saffron and – the star of the show – confit rabbit. Save a little bit of leftover cooked rice for making a Discarded Pomegranate and Coconut Rice Cocktail.
Ingredients
Metric
Imperial
Rabbit confit
- 2 rabbit legs
- 300ml of ghee, melted
- 1 stick of cinnamon
- 2 cloves
- 1 star anise
- 5g of salt
Andhra spice mix
- 1 tsp black peppercorns
- 2 whole dried kashmiri chillies
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp rice
- 4 cloves
- 1 stick of cinnamon
- 2 green cardamom pods
- 1 star anise
- 1 tsp dried fenugreek leaves
- 1 tsp turmeric powder
- 2g of fresh curry leaves
- 2 tsp unsweetened desiccated coconut
- 1 blade of mace
Andhra masala
- 50g of ghee, from rabbit confit
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 dried chillies
- 2g of fresh curry leaves
- 100g of white onion, diced
- 50g of ginger-garlic paste
- 100g of tomatoes, diced
- 1 tsp chilli powder
- 1/2 tsp turmeric powder
- 200ml of coconut milk
- salt to taste
Biryani
- 4 tbsp of milk
- 1 pinch of saffron strands
- 4 tbsp of ghee, from cooking the rabbit, melted
- 600g of cooked basmati rice
- 100g of coriander, mixed with mint
- fried onions, homemade or shop bought
Method
Add all the rabbit confit ingredients to a pot
- 2 rabbit legs
- 300ml of ghee, melted
- 1 stick of cinnamon
- 2 cloves
- 1 star anise
- 5g of salt
Cook the rabbit legs very slowly in the ghee over a low heat, until the meat is soft and yielding, about 1 hour
Once cooked, remove the legs and pick the meat from the bones. Keep to one side. Reserve the ghee
Dry roast all the Andhra spice mix ingredients over a medium heat in a dry pan, until the spices are fragrant and the rice is golden
- 1 tsp black peppercorns
- 2 whole dried kashmiri chillies
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp rice
- 4 cloves
- 1 stick of cinnamon
- 2 green cardamom pods
- 1 star anise
- 1 tsp dried fenugreek leaves
- 1 tsp turmeric powder
- 2g of fresh curry leaves
- 2 tsp unsweetened desiccated coconut
- 1 blade of mace
Allow to cool before blitzing to a fine powder
For the Andhra masala, temper the black mustard seeds, cumin seeds, dried chillies and curry leaves in ghee until they are fragrant, then add the onions and brown over a medium heat for 15–20 minutes
- 50g of ghee, from rabbit confit
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- 2 dried chillies
- 2g of fresh curry leaves
- 100g of white onion, diced
Add the ginger-garlic paste and cook out for a further 5 minutes
- 50g of ginger-garlic paste
Add the tomatoes, chilli and turmeric powder, then cook out until the tomatoes break down and all the water from them has been cooked off
- 100g of tomatoes, diced
- 1 tsp chilli powder
- 1/2 tsp turmeric powder
Finally, mix in the coconut milk, 20g Andhra spice mix and salt
- 200ml of coconut milk
- salt to taste
Preheat the oven to 180°C fan. Warm the milk slightly, then add in the saffron and ghee. Set aside to infuse
- 4 tbsp of milk
- 1 pinch of saffron strands
- 4 tbsp of ghee, from cooking the rabbit, melted
To make the biryani, place a bottom layer of rice in an ovenproof clay pot or ovenproof pan
- 600g of cooked basmati rice
Add a layer of rabbit meat, Andhra masala, fried onions, herbs and ghee/milk mixture. Repeat this process until you have filled the pot, finishing with a final, extra-thick layer of fried onions and herbs and a liberal drizzle of the ghee/milk mixture
- 100g of coriander, mixed with mint
- fried onions, homemade or shop bought
Cover the pot tightly and bake in an oven at 180°C for 15 minutes. Remove and serve the biryani with pickles and raita
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