Recipe for partridge biryani by The Field magazine

Ingredients

• 100ml plain yoghurt
• 75ml light game stock
• 1 clove of garlic, grated
• 10g ginger, grated
• ½ tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp chilli powder
• 2 tsp garam masala
• ½ tsp ground cumin
• ½ tsp paprika
• 8 partridge breasts
• 2 medium yellow onions
• 200ml oil for frying
• 50ml milk
• Pinch of saffron
• ½ tbsp salt
• 1 tbsp green cardamom pods, lightly crushed
• 2 star anise
• 1 stick cinnamon
• 3 bay leaves
• ¼ nutmeg, grated
• 150g white basmati rice, rinsed well then soaked for 20 minutes
• 3 tbsp oil
• 20g fresh coriander, roughly chopped
• 20 mint leaves, finely sliced
• 50g ghee