🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 155 (from laksa020)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa155.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://globalnews.ca/news/11399943/recipe-venison-biryani/\')), getAhrefsUnparsedNoserviceFromURL(\'https://globalnews.ca/news/11399943/recipe-venison-biryani/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/globalnews.ca\/news\/11399943\/recipe-venison-biryani\/","crawl_time":1776356187,"first_indexed_time":1757257733,"http_code":200,"src_unparsed":"ca,globalnews!\/news\/11399943\/recipe-venison-biryani\/ s443","src_root_hash":"18131072723757590355","history_drop_reason":null,"meta_title":"Recipe: Venison Biryani - BC | Globalnews.ca","meta_descriptions":["Vikram Vij, Executive Chef, sommelier and owner of Vij's, a popular Indian restaurant in Vancouver, shares how he makes venison biryani."],"attrs_boilerpipe_text":"Posted September 7, 2025 11:00 am\nUpdated September 8, 2025 10:21 am\n1 min read\n7:06\nCooking Together: Making a delicious Biryani\nBiryani is a comforting, delectable dish. It can also be made with various types of protein, and Executive Chef, sommelier and owner of Vij's, Vikram Vij, show's Jennifer Palma on Global News Morning Weekend BC how to make it.\n – Sep 7, 2025\nVenison Biryani\n2 lbs venison, cubed\n2 cups basmati rice\n2 Tbsp vegetable oil or ghee\n2 large onions, thinly sliced\n1 cup plain yogurt\n2 Tbsp biryani masala\n2 tsp ground turmeric (divided)\nSalt, to taste\n1 cup beet juice\nGet daily National news\nGet daily Canada news delivered to your inbox so you'll never miss the day's top stories.\nCilantro, for garnish\nMint, for garnish\n1. Rinse venison under cold running water. Soak it in water for at least 1 hour to remove the blood, replenishing the water several times.\nStory continues below advertisement\n2.  Soak rice in water for 30 minutes. Drain.\n2 Tbsp biryani masala\n3. Heat oil (or ghee) in a large saucepan over medium heat. Add onions and sauté for 2-3 minutes, until golden brown.\n4. Add venison, yogurt, biryani masala, 1 teaspoon of turmeric and salt. Cook for 3 minutes, until the venison is lightly browned on all sides and the spices are well mixed. Cover, reduce heat to low and cook for another 20-25 minutes, until venison is tender. (There should be enough liquid released, but if the meat starts to stick to the pan, add 1\/2 to 1 cup of water.)\n5. Combine 1 cup of drained rice, 2 cups of water and the remaining teaspoon of turmeric in one pot, and combine the other cup of drained rice, 1 cup of water and the beet juice in a separate pot. Bring both pots to a boil, stir, then reduce heat to low. Cover and cook for 20 minutes, until the rice is tender.\n6. Layer the venison biryani in a serving dish, starting with the venison and its sauce. Top with a layer of beet rice and a layer of turmeric rice. Garnish with cilantro and mint and serve.","attrs_markdown":"[SKIP TO MAIN CONTENT](https:\/\/globalnews.ca\/news\/11399943\/recipe-venison-biryani\/#content)\n\nIn the news\n\n- [Food Suppliers](https:\/\/globalnews.ca\/news\/11802650\/food-suppliers-fuel-surcharges\/)\n- [Pistachios](https:\/\/globalnews.ca\/news\/11800836\/pistachios-salmonella-outbreak-one-year-control\/)\n- [Katy Perry](https:\/\/globalnews.ca\/news\/11800671\/katy-perry-ruby-rose-sexual-assault-allegations\/)\n- [Cocaine Hippos](https:\/\/globalnews.ca\/news\/11800768\/cocaine-hippos-pablo-escobar-euthanized-colombia\/)\n\n[Global News Home ![](https:\/\/globalnews.ca\/wp-content\/themes\/shaw-globalnews\/assets\/dist\/images\/logo-mobile.svg?v=2)](https:\/\/globalnews.ca\/)\n\n[Subscribe](https:\/\/globalnews.ca\/pages\/email-alerts\/)\n\nSite theme toggle. Switch between light or dark mode\n\nLight Dark\n\n[Live](https:\/\/globalnews.ca\/live\/national\/)\n\nSearch\n\nSite theme toggle. Switch between light or dark mode\n\nLight Dark\n\n[GlobalNews home ![](https:\/\/globalnews.ca\/wp-content\/themes\/shaw-globalnews\/assets\/dist\/images\/logo-morty.svg)](https:\/\/globalnews.ca\/)\n\n- [Watch](https:\/\/globalnews.ca\/videos\/)\n- [World](https:\/\/globalnews.ca\/world\/)\n- [Canada](https:\/\/globalnews.ca\/canada\/)\n- Local\n- [Politics](https:\/\/globalnews.ca\/politics\/)\n- [Money](https:\/\/globalnews.ca\/money\/)\n- [Health](https:\/\/globalnews.ca\/health\/)\n- [Entertainment](https:\/\/globalnews.ca\/entertainment\/)\n- [Lifestyle](https:\/\/globalnews.ca\/lifestyle\/)\n- [Perspectives](https:\/\/globalnews.ca\/perspectives\/)\n- [Sports](https:\/\/globalnews.ca\/sports\/)\n- [Shopping](https:\/\/globalnews.ca\/the-curator\/)\n- [Commentary](https:\/\/globalnews.ca\/commentary\/)\n- [Contests](https:\/\/globalnews.ca\/contests\/)\n- [Podcasts](https:\/\/curiouscast.ca\/)\n- [U.S. News](https:\/\/globalnews.ca\/us-news\/)\n\nRecipe: Venison 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Please read our [Commenting Policy](https:\/\/globalnews.ca\/pages\/global-news-commenting-policy\/) first.\n\n### Write a comment\n\n![](https:\/\/globalnews.ca\/wp-content\/uploads\/2018\/02\/RAW_600W_Tag-Page-Header_Trail-Appliances.jpg?quality=90&strip=all)\n\n- [Cooking Together homepage](https:\/\/globalnews.ca\/tag\/global-bc-recipes\/)\n- [Recipes](http:\/\/globalnews.ca\/tag\/global-bc-recipes)\n- [About](https:\/\/globalnews.ca\/tag\/global-bc-recipes\/about\/)\n\nscroll left\n\nscroll right\n\n[Video link](https:\/\/globalnews.ca\/)\n\n[Headline link](https:\/\/globalnews.ca\/)\n\nAdvertisement\n\nClose X\n\nClick to scroll back to top of the page\n\nBack  \nto top\n\n[Lifestyle](https:\/\/globalnews.ca\/lifestyle\/)\n\n# Recipe: Venison Biryani\nBy Vikram Vij, Executive Chef, sommelier and owner of Vij's  Special to Global News\n\nPosted September 7, 2025 11:00 am\n\nUpdated September 8, 2025 10:21 am\n\n**1 min read**\n\nIf you get Global News from Instagram or Facebook - that will be changing. [Find out how you can still connect with us](https:\/\/globalnews.ca\/news\/9885400\/how-you-can-find-global-news\/).\n\nHide message bar\n\n![Click to play video: 'Cooking Together: Making a delicious Biryani'](https:\/\/i2.wp.com\/media.globalnews.ca\/videostatic\/news\/j18sjmdr8l-mecpjyt59w\/WEB_Cooking_Together_Sept_7.jpg?w=1040&quality=70&strip=all)\n\n7:06\n\nCooking Together: Making a delicious Biryani\n\nclose video\n\nmute video\n\nunmute video\n\nBiryani is a comforting, delectable dish. It can also be made with various types of protein, and Executive Chef, sommelier and owner of Vij's, Vikram Vij, show's Jennifer Palma on Global News Morning Weekend BC how to make it. – Sep 7, 2025\n\nLeave a comment\n\n[Share this item on Facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fglobalnews.ca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F)\n\n[Share this item via WhatsApp](whatsapp:\/\/send?text=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca%20-%20https%3A%2F%2Fglobalnews%2Eca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F)\n\n[Share this item on X](https:\/\/twitter.com\/intent\/tweet?text=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca%20https%3A%2F%2Fglobalnews.ca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F)\n\n[Send this page to someone via email](mailto:?Subject=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca&body=%0D%0ARecipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca%0D%0Ahttps%3A%2F%2Fglobalnews%2Eca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F%0D%0A%0D%0A%0D%0A)\n\nSee more sharing options\n\n## Share Close\n[Share this item on Facebook facebook](https:\/\/www.facebook.com\/sharer\/sharer.php?u=https%3A%2F%2Fglobalnews.ca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F)\n\n[Share this item on X x](https:\/\/twitter.com\/intent\/tweet?text=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca%20https%3A%2F%2Fglobalnews.ca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F)\n\n[Send this page to someone via email email](mailto:?Subject=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca&body=%0D%0ARecipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca%0D%0Ahttps%3A%2F%2Fglobalnews%2Eca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F%0D%0A%0D%0A%0D%0A)\n\n[Share this item via WhatsApp whatsapp](whatsapp:\/\/send?text=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca%20-%20https%3A%2F%2Fglobalnews%2Eca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F)\n\n[Share this item via Telegram telegram](https:\/\/telegram.me\/share\/url?url=https%3A%2F%2Fglobalnews.ca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F&text=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca)\n\n[Share this item on Reddit reddit](https:\/\/www.reddit.com\/submit?url=https%3A%2F%2Fglobalnews.ca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F&title=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca)\n\n[Share this item on BlueSky bluesky](https:\/\/bsky.app\/intent\/compose?text=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca%20https%3A%2F%2Fglobalnews.ca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F)\n\nCopy article link\n\nCopy link\n\nDescrease article font size\n\nIncrease article font size\n\n**Venison Biryani**\n\n![](https:\/\/d21y75miwcfqoq.cloudfront.net\/70c8fc80)\n\n2 lbs venison, cubed\n\n2 cups basmati rice\n\n2 Tbsp vegetable oil or ghee\n\n2 large onions, thinly sliced\n\n1 cup plain yogurt\n\n2 Tbsp biryani masala\n\n2 tsp ground turmeric (divided)\n\nSalt, to taste\n\n1 cup beet juice\n\n![Get daily Canada news delivered to your inbox so you'll never miss the day's top stories.](https:\/\/globalnews.ca\/wp-content\/themes\/shaw-globalnews\/images\/skyline\/national.jpg)\n\n## Get daily National news\nGet daily Canada news delivered to your inbox so you'll never miss the day's top stories.\n\nBy providing your email address, you have read and agree to Global News' [Terms and Conditions](https:\/\/www.corusent.com\/terms-of-use\/) and [Privacy Policy](https:\/\/www.corusent.com\/privacy-policy\/).\n\nCilantro, for garnish\n\nMint, for garnish\n\n1\\. Rinse venison under cold running water. Soak it in water for at least 1 hour to remove the blood, replenishing the water several times.\n\nStory continues below advertisement\n\n2\\. Soak rice in water for 30 minutes. Drain.\n\n2 Tbsp biryani masala\n\n3\\. Heat oil (or ghee) in a large saucepan over medium heat. Add onions and sauté for 2-3 minutes, until golden brown.\n\n4\\. Add venison, yogurt, biryani masala, 1 teaspoon of turmeric and salt. Cook for 3 minutes, until the venison is lightly browned on all sides and the spices are well mixed. Cover, reduce heat to low and cook for another 20-25 minutes, until venison is tender. (There should be enough liquid released, but if the meat starts to stick to the pan, add 1\/2 to 1 cup of water.)\n\nMore on Lifestyle\n\nMore videos\n\n- [Manitoba campsite bookings open](https:\/\/globalnews.ca\/news\/11803139\/manitoba-campsite-bookings-open\/)\n- [Owners of Nakiska Ski Area announce plans for new summer activities in 2027](https:\/\/globalnews.ca\/news\/11802953\/owners-of-nakiska-ski-area-announce-plans-for-new-summer-activities-in-2027\/)\n- [A Canadian youth social media ban would be complicated, experts say](https:\/\/globalnews.ca\/news\/11798704\/social-media-ban-canadian-youth\/)\n- [Recipe: Kalamata olive, mint and pumpkin seed tapenade](https:\/\/globalnews.ca\/news\/11773550\/recipe-kalamata-olive-mint-pumpkin-seed-tapenade\/)\n\n- [![](https:\/\/i0.wp.com\/media.globalnews.ca\/videostatic\/news\/im9klzmubt-44e5a36g0b\/GNMCHEFRAQUELFOXSTILL.jpg?h=article-hero-560-keepratio&w=article-hero-small-keepratio&crop=1&quality=70&strip=all) Proudly Canadian: Supporting locally-owned food brands](https:\/\/globalnews.ca\/video\/11803810\/proudly-canadian-supporting-locally-owned-food-brands\/)\n- [![](https:\/\/i1.wp.com\/media.globalnews.ca\/videostatic\/news\/dwvk9yucto-pz4ew975e5\/WEB_DCC_PIC.jpg?h=article-hero-560-keepratio&w=article-hero-small-keepratio&crop=1&quality=70&strip=all) Metro Vancouver board votes to roll back increases in development cost charges](https:\/\/globalnews.ca\/video\/11803574\/metro-vancouver-board-votes-to-roll-back-increases-in-development-cost-charges\/)\n- [![](https:\/\/i2.wp.com\/assets.news.corusappservices.com\/upload\/news\/2026APRIL15sas.jpg?h=article-hero-560-keepratio&w=article-hero-small-keepratio&crop=1&quality=70&strip=all) Global News at 6 Saskatoon: April 15](https:\/\/globalnews.ca\/video\/11803798\/global-news-at-6-saskatoon-april-15-2\/)\n- [![](https:\/\/i1.wp.com\/media.globalnews.ca\/videostatic\/news\/n26f7mz6v4-f9onw4ya9k\/AFF_CMA_PEPTIDE_CONCERNS_ONLINE_STILL.jpg?h=article-hero-560-keepratio&w=article-hero-small-keepratio&crop=1&quality=70&strip=all) Unauthorized peptide marketing a pressing concern for CMA](https:\/\/globalnews.ca\/video\/11803057\/unauthorized-peptide-marketing-a-pressing-concern-for-cma\/)\n\n5\\. Combine 1 cup of drained rice, 2 cups of water and the remaining teaspoon of turmeric in one pot, and combine the other cup of drained rice, 1 cup of water and the beet juice in a separate pot. Bring both pots to a boil, stir, then reduce heat to low. Cover and cook for 20 minutes, until the rice is tender.\n\n6\\. Layer the venison biryani in a serving dish, starting with the venison and its sauce. Top with a layer of beet rice and a layer of turmeric rice. 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Corus News. All rights reserved.\n\n[![Corus Entertainment Home](https:\/\/globalnews.ca\/wp-content\/themes\/shaw-globalnews\/assets\/dist\/images\/logo-corus.svg)](https:\/\/www.corusent.com\/)\n\n- [Privacy Policy](https:\/\/www.corusent.com\/privacy-policy\/)\n- [Copyright](https:\/\/www.corusent.com\/)\n- [Terms of Use](https:\/\/www.corusent.com\/terms-of-use\/)\n- [Advertise](https:\/\/www.corusent.com\/advertising\/)\n- [Advertising Standards Terms](https:\/\/www.corusent.com\/terms-and-conditions\/)\n- [Corus Entertainment](https:\/\/www.corusent.com\/media-centre\/brands\/)\n- [Accessibility](https:\/\/www.corusent.com\/accessibility\/)\n\nAdvertisement\n\n![](https:\/\/sb.scorecardresearch.com\/p?c1=2&c2=3005670&c3=&c4=&c5=&c6=&c15=&cv=2.0&cj=1)","attrs_readable_markdown":"Posted September 7, 2025 11:00 am\n\nUpdated September 8, 2025 10:21 am\n\n**1 min read**\n\n![Click to play video: 'Cooking Together: Making a delicious Biryani'](https:\/\/i2.wp.com\/media.globalnews.ca\/videostatic\/news\/j18sjmdr8l-mecpjyt59w\/WEB_Cooking_Together_Sept_7.jpg?w=1040&quality=70&strip=all) 7:06 Cooking Together: Making a delicious Biryani\n\nBiryani is a comforting, delectable dish. It can also be made with various types of protein, and Executive Chef, sommelier and owner of Vij's, Vikram Vij, show's Jennifer Palma on Global News Morning Weekend BC how to make it. – Sep 7, 2025\n\n**Venison Biryani**\n\n![](https:\/\/d21y75miwcfqoq.cloudfront.net\/70c8fc80)\n\n2 lbs venison, cubed\n\n2 cups basmati rice\n\n2 Tbsp vegetable oil or ghee\n\n2 large onions, thinly sliced\n\n1 cup plain yogurt\n\n2 Tbsp biryani masala\n\n2 tsp ground turmeric (divided)\n\nSalt, to taste\n\n1 cup beet juice\n\n![Get daily Canada news delivered to your inbox so you'll never miss the day's top stories.](https:\/\/globalnews.ca\/wp-content\/themes\/shaw-globalnews\/images\/skyline\/national.jpg)\n\n## Get daily National news\nGet daily Canada news delivered to your inbox so you'll never miss the day's top stories.\n\nCilantro, for garnish\n\nMint, for garnish\n\n1\\. Rinse venison under cold running water. Soak it in water for at least 1 hour to remove the blood, replenishing the water several times.\n\nStory continues below advertisement\n\n2\\. Soak rice in water for 30 minutes. Drain.\n\n2 Tbsp biryani masala\n\n3\\. Heat oil (or ghee) in a large saucepan over medium heat. Add onions and sauté for 2-3 minutes, until golden brown.\n\n4\\. Add venison, yogurt, biryani masala, 1 teaspoon of turmeric and salt. Cook for 3 minutes, until the venison is lightly browned on all sides and the spices are well mixed. Cover, reduce heat to low and cook for another 20-25 minutes, until venison is tender. (There should be enough liquid released, but if the meat starts to stick to the pan, add 1\/2 to 1 cup of water.)\n\n5\\. Combine 1 cup of drained rice, 2 cups of water and the remaining teaspoon of turmeric in one pot, and combine the other cup of drained rice, 1 cup of water and the beet juice in a separate pot. Bring both pots to a boil, stir, then reduce heat to low. Cover and cook for 20 minutes, until the rice is tender.\n\n6\\. Layer the venison biryani in a serving dish, starting with the venison and its sauce. Top with a layer of beet rice and a layer of turmeric rice. Garnish with cilantro and mint and serve.","meta_canonical":null}

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URL	https://globalnews.ca/news/11399943/recipe-venison-biryani/
Last Crawled	2026-04-16 16:16:27 (2 days ago)
First Indexed	2025-09-07 15:08:53 (7 months ago)
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Meta Title	Recipe: Venison Biryani - BC \| Globalnews.ca
Meta Description	Vikram Vij, Executive Chef, sommelier and owner of Vij's, a popular Indian restaurant in Vancouver, shares how he makes venison biryani.
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Boilerpipe Text	Posted September 7, 2025 11:00 am Updated September 8, 2025 10:21 am 1 min read 7:06 Cooking Together: Making a delicious Biryani Biryani is a comforting, delectable dish. It can also be made with various types of protein, and Executive Chef, sommelier and owner of Vij's, Vikram Vij, show's Jennifer Palma on Global News Morning Weekend BC how to make it. – Sep 7, 2025 Venison Biryani 2 lbs venison, cubed 2 cups basmati rice 2 Tbsp vegetable oil or ghee 2 large onions, thinly sliced 1 cup plain yogurt 2 Tbsp biryani masala 2 tsp ground turmeric (divided) Salt, to taste 1 cup beet juice Get daily National news Get daily Canada news delivered to your inbox so you'll never miss the day's top stories. Cilantro, for garnish Mint, for garnish 1. Rinse venison under cold running water. Soak it in water for at least 1 hour to remove the blood, replenishing the water several times. Story continues below advertisement 2. Soak rice in water for 30 minutes. Drain. 2 Tbsp biryani masala 3. Heat oil (or ghee) in a large saucepan over medium heat. Add onions and sauté for 2-3 minutes, until golden brown. 4. Add venison, yogurt, biryani masala, 1 teaspoon of turmeric and salt. Cook for 3 minutes, until the venison is lightly browned on all sides and the spices are well mixed. Cover, reduce heat to low and cook for another 20-25 minutes, until venison is tender. (There should be enough liquid released, but if the meat starts to stick to the pan, add 1/2 to 1 cup of water.) 5. Combine 1 cup of drained rice, 2 cups of water and the remaining teaspoon of turmeric in one pot, and combine the other cup of drained rice, 1 cup of water and the beet juice in a separate pot. Bring both pots to a boil, stir, then reduce heat to low. Cover and cook for 20 minutes, until the rice is tender. 6. Layer the venison biryani in a serving dish, starting with the venison and its sauce. Top with a layer of beet rice and a layer of turmeric rice. Garnish with cilantro and mint and serve.
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Please read our [Commenting Policy](https://globalnews.ca/pages/global-news-commenting-policy/) first. ### Write a comment ![](https://globalnews.ca/wp-content/uploads/2018/02/RAW_600W_Tag-Page-Header_Trail-Appliances.jpg?quality=90&strip=all) - [Cooking Together homepage](https://globalnews.ca/tag/global-bc-recipes/) - [Recipes](http://globalnews.ca/tag/global-bc-recipes) - [About](https://globalnews.ca/tag/global-bc-recipes/about/) scroll left scroll right [Video link](https://globalnews.ca/) [Headline link](https://globalnews.ca/) Advertisement Close X Click to scroll back to top of the page Back to top [Lifestyle](https://globalnews.ca/lifestyle/) # Recipe: Venison Biryani By Vikram Vij, Executive Chef, sommelier and owner of Vij's Special to Global News Posted September 7, 2025 11:00 am Updated September 8, 2025 10:21 am 1 min read If you get Global News from Instagram or Facebook - that will be changing. [Find out how you can still connect with us](https://globalnews.ca/news/9885400/how-you-can-find-global-news/). Hide message bar ![Click to play video: 'Cooking Together: Making a delicious Biryani'](https://i2.wp.com/media.globalnews.ca/videostatic/news/j18sjmdr8l-mecpjyt59w/WEB_Cooking_Together_Sept_7.jpg?w=1040&quality=70&strip=all) 7:06 Cooking Together: Making a delicious Biryani close video mute video unmute video Biryani is a comforting, delectable dish. It can also be made with various types of protein, and Executive Chef, sommelier and owner of Vij's, Vikram Vij, show's Jennifer Palma on Global News Morning Weekend BC how to make it. – Sep 7, 2025 Leave a comment [Share this item on Facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fglobalnews.ca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F) [Share this item via WhatsApp](whatsapp://send?text=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca%20-%20https%3A%2F%2Fglobalnews%2Eca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F) [Share this item on X](https://twitter.com/intent/tweet?text=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca%20https%3A%2F%2Fglobalnews.ca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F) [Send this page to someone via email](mailto:?Subject=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca&body=%0D%0ARecipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca%0D%0Ahttps%3A%2F%2Fglobalnews%2Eca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F%0D%0A%0D%0A%0D%0A) See more sharing options ## Share Close [Share this item on Facebook facebook](https://www.facebook.com/sharer/sharer.php?u=https%3A%2F%2Fglobalnews.ca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F) [Share this item on X x](https://twitter.com/intent/tweet?text=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca%20https%3A%2F%2Fglobalnews.ca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F) [Send this page to someone via email email](mailto:?Subject=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca&body=%0D%0ARecipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca%0D%0Ahttps%3A%2F%2Fglobalnews%2Eca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F%0D%0A%0D%0A%0D%0A) [Share this item via WhatsApp whatsapp](whatsapp://send?text=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca%20-%20https%3A%2F%2Fglobalnews%2Eca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F) [Share this item via Telegram telegram](https://telegram.me/share/url?url=https%3A%2F%2Fglobalnews.ca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F&text=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca) [Share this item on Reddit reddit](https://www.reddit.com/submit?url=https%3A%2F%2Fglobalnews.ca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F&title=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca) [Share this item on BlueSky bluesky](https://bsky.app/intent/compose?text=Recipe%3A%20Venison%20Biryani%20-%20BC%20%7C%20Globalnews.ca%20https%3A%2F%2Fglobalnews.ca%2Fnews%2F11399943%2Frecipe-venison-biryani%2F) Copy article link Copy link Descrease article font size Increase article font size Venison Biryani ![](https://d21y75miwcfqoq.cloudfront.net/70c8fc80) 2 lbs venison, cubed 2 cups basmati rice 2 Tbsp vegetable oil or ghee 2 large onions, thinly sliced 1 cup plain yogurt 2 Tbsp biryani masala 2 tsp ground turmeric (divided) Salt, to taste 1 cup beet juice ![Get daily Canada news delivered to your inbox so you'll never miss the day's top stories.](https://globalnews.ca/wp-content/themes/shaw-globalnews/images/skyline/national.jpg) ## Get daily National news Get daily Canada news delivered to your inbox so you'll never miss the day's top stories. By providing your email address, you have read and agree to Global News' [Terms and Conditions](https://www.corusent.com/terms-of-use/) and [Privacy Policy](https://www.corusent.com/privacy-policy/). Cilantro, for garnish Mint, for garnish 1\. Rinse venison under cold running water. Soak it in water for at least 1 hour to remove the blood, replenishing the water several times. Story continues below advertisement 2\. Soak rice in water for 30 minutes. Drain. 2 Tbsp biryani masala 3\. Heat oil (or ghee) in a large saucepan over medium heat. Add onions and sauté for 2-3 minutes, until golden brown. 4\. Add venison, yogurt, biryani masala, 1 teaspoon of turmeric and salt. Cook for 3 minutes, until the venison is lightly browned on all sides and the spices are well mixed. Cover, reduce heat to low and cook for another 20-25 minutes, until venison is tender. (There should be enough liquid released, but if the meat starts to stick to the pan, add 1/2 to 1 cup of water.) 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Combine 1 cup of drained rice, 2 cups of water and the remaining teaspoon of turmeric in one pot, and combine the other cup of drained rice, 1 cup of water and the beet juice in a separate pot. Bring both pots to a boil, stir, then reduce heat to low. Cover and cook for 20 minutes, until the rice is tender. 6\. Layer the venison biryani in a serving dish, starting with the venison and its sauce. Top with a layer of beet rice and a layer of turmeric rice. Garnish with cilantro and mint and serve. 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Readable Markdown	Posted September 7, 2025 11:00 am Updated September 8, 2025 10:21 am 1 min read ![Click to play video: 'Cooking Together: Making a delicious Biryani'](https://i2.wp.com/media.globalnews.ca/videostatic/news/j18sjmdr8l-mecpjyt59w/WEB_Cooking_Together_Sept_7.jpg?w=1040&quality=70&strip=all) 7:06 Cooking Together: Making a delicious Biryani Biryani is a comforting, delectable dish. It can also be made with various types of protein, and Executive Chef, sommelier and owner of Vij's, Vikram Vij, show's Jennifer Palma on Global News Morning Weekend BC how to make it. – Sep 7, 2025 Venison Biryani ![](https://d21y75miwcfqoq.cloudfront.net/70c8fc80) 2 lbs venison, cubed 2 cups basmati rice 2 Tbsp vegetable oil or ghee 2 large onions, thinly sliced 1 cup plain yogurt 2 Tbsp biryani masala 2 tsp ground turmeric (divided) Salt, to taste 1 cup beet juice ![Get daily Canada news delivered to your inbox so you'll never miss the day's top stories.](https://globalnews.ca/wp-content/themes/shaw-globalnews/images/skyline/national.jpg) ## Get daily National news Get daily Canada news delivered to your inbox so you'll never miss the day's top stories. Cilantro, for garnish Mint, for garnish 1\. Rinse venison under cold running water. Soak it in water for at least 1 hour to remove the blood, replenishing the water several times. Story continues below advertisement 2\. Soak rice in water for 30 minutes. Drain. 2 Tbsp biryani masala 3\. Heat oil (or ghee) in a large saucepan over medium heat. Add onions and sauté for 2-3 minutes, until golden brown. 4\. Add venison, yogurt, biryani masala, 1 teaspoon of turmeric and salt. Cook for 3 minutes, until the venison is lightly browned on all sides and the spices are well mixed. Cover, reduce heat to low and cook for another 20-25 minutes, until venison is tender. (There should be enough liquid released, but if the meat starts to stick to the pan, add 1/2 to 1 cup of water.) 5\. Combine 1 cup of drained rice, 2 cups of water and the remaining teaspoon of turmeric in one pot, and combine the other cup of drained rice, 1 cup of water and the beet juice in a separate pot. Bring both pots to a boil, stir, then reduce heat to low. Cover and cook for 20 minutes, until the rice is tender. 6\. Layer the venison biryani in a serving dish, starting with the venison and its sauce. Top with a layer of beet rice and a layer of turmeric rice. Garnish with cilantro and mint and serve.
Shard	155 (laksa)
Root Hash	18131072723757590355
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