Indian Duck Breast Biryani | Aromatic & tender in 25 min.

Rinse the basmati rice in a fine-mesh sieve under cold running water until the water runs clear. In a pot, bring to a boil with 350 ml of lightly salted water and a pinch of turmeric powder, then cover and let steam over low heat for approx. 10–12 minutes. Cut the red onion into thin rings, and finely grate or mince the garlic and ginger.

Score the skin of the duck breast in a diamond criss-cross pattern (taking care not to cut into the meat) and season lightly with a little salt. Place skin-side down in a cold pan without oil and fry over medium heat for approx. 6 minutes until crispy. Turn over, sear for 2 minutes on the meat side, and let rest in the preheated oven at 100 °C top/bottom heat for approx. 8–10 minutes until juicy and tender pink.

Pour off all but 1 tbsp of the excess duck fat, add the clarified butter (ghee), and fry the red onion rings until golden brown and slightly crispy. Set half of the onions aside for serving. Add the garlic, ginger, garam masala, and ground cumin to the remaining onions in the pan and toast for approx. 1 minute until fragrant. Then stir in the plain yogurt.