Ingredients
- •2 lbs boneless leg of lamb, cut into 2-inch chunks
- •1 cup plain yogurt
- •2 tsp kosher salt
- •1 tbsp biryani masala (or garam masala + pinch of mace + nutmeg)
- •1 tsp ground turmeric
- •4 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •2 green chilies, slit
- •¼ tsp saffron dissolved in 3 tbsp warm milk
- •For rice layer:
- •2 cups aged basmati rice, soaked 30 min
- •4 green cardamom pods
- •3 whole cloves
- •1 cinnamon stick
- •2 bay leaves
- •For layering:
- •3 tbsp ghee
- •Fried onions (birista)
- •Fresh mint and cilantro
- •Saffron milk (remaining)
Instructions
1
Marinate lamb in yogurt, salt, biryani masala, turmeric, garlic, ginger, and chilies for at least 2 h.
2
Place marinated lamb in vacuum-seal bags. Seal.
3
Preheat sous vide bath to 132°F (56°C). Cook for 8 h.
4
About 30 min before serving, parboil the soaked rice with cardamom, cloves, cinnamon, and bay leaves until 70% cooked (still firm). Drain.
5
When lamb is done, spread it in a heavy-bottomed pot with its cooking liquid.
6
Layer the parboiled rice on top of the lamb.
7
Drizzle with ghee and saffron milk.
8
Top with fried onions, mint, and cilantro.
9
Seal the pot tightly with foil and the lid (dum method).
10
Cook over low heat for 20 min to let the rice finish steaming.
11
Gently fold the layers together when serving to mix meat and rice.
Notes
- •Aged basmati rice is essential - it stays separate and fluffy, not sticky
- •The dum (sealed steaming) step is where the magic happens - the flavors meld
- •Fried onions (birista) add sweetness and crunch - you can buy them pre-made at Indian stores
- •In Hyderabad biryani is religion - every family guards their recipe
Nutrition information
Calories
580 cal
Protein
38g
Fat
24g
Carbs
52g
Tags
indianbiryanisaffronspecial occasion