Taking anywhere from 24 hours to three days to cook, biryanis are really the ultimate celebratory dishes of India. Biriyanis are hugely regional in India – everyone has their own take – and our style is definitely heavily inspired by the royal Awadhi courts of Lucknow.
Expect perfectly separated flakes of rice, a deep, braised Muntjac shank and the heady perfume of orris water (kewra) and saffron. It has become a Gymkhana signature to serve our biryanis under a pastry lid, bejewelled with a blend of spices and seeds, allowing the complex flavours to meld together in the residual steam.
We serve our biryanis as the centrepiece of our feasting menus, and so recommend starting with classic starters like the Trishna Salmon Tikka, Gymkhana Samosa Chaat and the Brigadiers Chicken Wings.
- 250g Braised Muntjac Shank
- 350g Cooked Pilau Rice
- Puff Pastry
Mixed Seeds for the pastry
- Fried Onion and Mint Leaves to garnish
Pomegranate & Mint Raita
1 x 6" Cake Pan or small (450g) Loaf Pan
COOKING TIME: 45 minutes
ALLERGENS: Our full allergen matrix can be found here
Please contact us via email - firstname.lastname@example.org - if you have any queries on ingredients or allergies.