Bison Biriyani

Directions

• First, rinse the rise until the water runs clear, and allow it to soak in plain water for 15 minutes. Drain. Add all the spices for the rice into a tea bag. Bring the litre of water to a boil, and add the salt, lemon juice, tea bag and soaked rice. Reduce the heat, and simmer for 5 minutes. Drain, discard tea bag and set aside.
• Next, heat the ghee for the onion, cashews and raisins over medium high heat in a frying pan. Add the onions, and cook until brown – about 5 minutes. Add the cashews and raisins and cook for another 1-2 minutes. Set aside.
• Combine the milk and saffron, and allow to steep for 10 minutes. Set aside.
• Now we’ll start the bison mixture. Place the bay leaf, cloves, cardamom pods, cinnamon stick and cumin seeds in a dry, dutch oven (that has a lid). Toast the spices over medium high heat for a minute, until fragrant. Allow to cool slightly before using a spice grinder to grind them into a fine powder.
• Melt the ghee in the same Dutch oven over medium hight heat. Add the red onion and cook for 2-3 minutes, until browned. Add the ginger, garlic, green chili, and all spices. Cook for 1 minute, and then add the tomatoes and cook for another 2-3 minutes.
• Add the bison, yogurt, cilantro and mint, water and season to taste with salt. Cover with the lid, reduce to low heat, and allow the bison to cook for 60 minutes, stirring occasionally, until tender.
• After 60 minutes, remove the lid, and layer the rice with the onion, cashew and raisin mixture, along with the saffron milk and fresh cilantro and mint. Cover with the lid.
• Preheat oven (or BBQ) to 350°F. Bake (otherwise known as ‘dum’) the Biriyani for an additional 15 minutes.

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