Duck Mandhi Biryani | Village Food Channel

Mandhi Biryani is a rich and flavourful dish with deep Arabian influences, combining aromatic rice with slow-cooked meat. While beef is a popular choice, the Village Food Channel has taken it up a notch by preparing Duck Mandhi Biryani—an exciting twist on the traditional method. This unique variation infuses the tenderness of duck with fragrant spices, creating a meal that is both delicious and memorable.

Ingredients for the Duck Preparation

• Duck – 1 whole (cut into large pieces)
• Kashmiri chilli powder – 2 tbsp
• Black pepper powder (mizhagu podi) – 1 tbsp
• Turmeric powder (manjal podi) – 1 tsp
• Salt – As per taste
• Chat masala – 1 tsp
• Lemon juice – 2 tbsp
• Yoghurt – ½ cup (helps tenderize the meat)
• Ghee or Oil – 4 tbsp
• Whole spices (cinnamon, cloves, cardamom, bay leaves) – For additional flavour

Marinating and Cooking the Duck (Dum Style)

1. In a large bowl, mix Kashmiri chilli powder, black pepper powder, turmeric, salt, chat masala, lemon juice, and yoghurt.
2. Coat the duck pieces thoroughly with the spice mix and let it marinate for at least 2 hours (preferably overnight for deeper flavours).
3. Heat ghee in a large pot and sear the duck pieces on all sides until they develop a rich brown colour.
4. Add whole spices and allow them to release their aroma.
5. Lower the heat, cover, and let the duck cook on dum (slow cooking) style for about 2-3 hours until tender. Add a small amount of water if needed.

Ingredients for Kerala-Style Biryani Rice

• Basmati rice – 2 cups (rinsed and soaked for 30 minutes)
• Onions – 2 large (thinly sliced)
• Tomatoes – 2 medium (finely chopped)
• Ginger-garlic paste – 2 tbsp
• Green chillies – 2 (slit)
• Cinnamon stick – 1 small
• Cloves – 3-4
• Cardamom – 2
• Bay leaf – 1
• Ghee – 3 tbsp
• Salt – As per taste
• Water or Duck Stock – 4 cups

Preparing the Kerala-Style Empty Biryani

1. In a heavy-bottomed pot, heat ghee and add whole spices (cinnamon, cloves, cardamom, bay leaf).
2. Add sliced onions and sauté until golden brown.
3. Stir in ginger-garlic paste and green chillies, cooking until the raw smell disappears.
4. Add chopped tomatoes and cook until they soften completely.
5. Gently add the soaked basmati rice and mix well.
6. Pour in water or duck stock, season with salt, and bring to a boil.
7. Reduce heat, cover, and cook on low flame until the rice is fully cooked and fluffy.

Assembling the Duck Mandhi Biryani

1. Spread the Kerala-style biryani rice on a large serving platter.
2. Arrange the tender, slow-cooked dum duck on top of the rice.
3. Drizzle melted ghee for extra richness.
4. Serve hot with raita, pickles, and a squeeze of fresh lemon juice.

This Duck Mandhi Biryani is a perfect blend of Arabian and South Indian cooking styles, offering a rich, aromatic, and indulgent meal. The tender duck, infused with layers of spices, melts in your mouth, while the fragrant rice adds depth to the dish.

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A Special Tribute to Village Food Channel

This incredible recipe is inspired by the passionate team at Village Food Channel, who continue to bring authentic village cooking to life. Their commitment to showcasing traditional recipes and large-scale cooking techniques is truly commendable.

Try this Duck Mandhi Biryani at home and experience the magic of slow-cooked perfection!