Duck meat is alkaline and lower in fat when compared to chicken.An excellent source of protein and iron.The content

of iron enables good flow of blood in the body providing energy and growth.Duck meat and eggs have excellent

source of other nutrients and vitamins and the key point is that it is a rich source of the essential mineral selenium.

Apart from my passion in cooking, collecting and innovating recipes, the reason I started my food blogging was my

children.As they do not have much interest in cooking now, i visioned that they will need in future.

The reason for explaining this is because they loved the taste of this recipe and forced me to add this to my blog.

The flavour of the meat contributed more to the taste I think .

Moving to the recipe…


500 gm duck meat

500gm basmati rice

2-3 onions sliced

2 green chillies

a small piece of lemon grass

1 tomato

1/4 cup curd

juice of 1 lemon

few curry leaves

coriander leaves

1/4 cup oil and ghee mixed

1 tbsp biriyani masala or garam masala

1 tsp coriander powder

1-2 inch cinnamon

6 cloves

1/2 tsp cardamon powder

1/2 tsp kewra water (optional)

For the ground paste

1 tbsp fennel seeds(perumjeeragam,sombu)

4 red chillies

2 inch piece ginger

5-6 garlic cloves (I used the big onesie you are using medium/small use 10 cloves)



Heat oil in a pressure cooker, add the whole spices curry leaves, and the onion and saute till onion turns light brown.

Next add the washed meat, and allow to cook in the oil for 5 minutes.

Next add the ground paste ,tomato ,salt and mix well for another 3 minutes.

Now add the rest of the ingredients except the rice and cook for 4-5 whistles.

Allow the steam to release on its own.

Wash and soak the rice for 15 minutes.

Once the steam is released from the cooker ,transfer the meat and the rice to a rice cooker, or a thick bottomed pan

and cook on a medium flame till done.

The water level should be 1-2 inches above the rice level.

Add 1-2 tbsp ghee on the top of cooked rice.garnish with coriander leaves and serve.


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