Rabbit biryani recipe - Great British Chefs

Ingredients

• 1 rabbit, whole and wild, on the bone (about 800g)
• 630g of basmati rice, soaked for 30 minutes then drained
• 1 tbsp of sea salt
• 1 bay leaf
• 1 cinnamon stick
• 3 tbsp of ghee, melted
• 2 handfuls of onion, fried
• 25g of mint, and coriander, chopped
• 245g of yoghurt
• 2 tbsp of ginger-garlic paste
• 2 cloves
• 10 cardamom pods
• 1 tbsp of red chilli powder
• 2 tsp turmeric
• 2 green chillies, finely chopped
• 1 lemon, juiced
• 1 handful of onion, fried and crushed
• 2 tbsp of ghee, melted
• 1 tsp sea salt