Yield / Serves
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Duck meat â€“ Â½ kg
Onion â€“ 2 nos (medium sized)
Tomato â€“ 1 nos(medium sized)
Cloves â€“ 4 nos
Cinnamon â€“ 2 â€œinch stick
Cardamom â€“ 2 nos
Bay leaf â€“ 1 no
Ginger â€“ garlic paste â€“ 1 tbsp
Chili powder â€“ 1 Â½ tsp
Coriander powder â€“ 2 Â½ tsp
Turmeric powder â€“ 1 tsp
Long grain / Basmathi rice â€“ 3 cups
Coriander leaves â€“ three fistful
Mint leaves â€“ three fistful
Ghee â€“ 1 tsp
Oil â€“ 3 tsp
Salt to taste
Clean and chop the duck meat as you desire.
Wash and clean the rice. Keep it aside.
Marinate the duck pieces with turmeric powder, chili powder, coriander powder and salt for abt half an hour.
Finely chop the onions, tomatoes, mint and coriander leaves.
Heat oil and ghee in a pressure cooker; add cloves, cinnamon, cardamom, bay leaf and ginger-garlic paste. Cook till the raw smell goes off.
Add in the coriander and mint leaves; cook till they turn dark green in color.
Add in the onions and cook till they golden brown.
Add in the tomatoes and cook till they become mushy.
Add in the duck pieces and cook till they change to dark brown in color.
Pour in two cups of water and let it boil.
Cover and cook till 4 whistles. After the pressure is released open the lid and add in the rice followed by salt, give them a stir.
Cover and cook till 2 whistles. Serve hot with raita. I have accompanied this with Duck gravy and cucumber raita.
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