My recipe for a super smokey, spicy and oniony lamb biryani
My recipe for a super smokey, spicy and oniony lamb biryani
by Tasty_Meal_Prep_YT
3 Comments
Tasty_Meal_Prep_YT
TLDR: I was experimenting with adding some more smokey flavor to biryani by smoking some of the ingredients. I found that if you smoke the biryani gravy and meat, it adds another dimension of flavor. It tastes like classic biryani…but also like barbeque..which worked pretty well IMO.
Here’s the recipe to go with the pictures to help make it a bit easier for you if you plan on trying this out:
1. Set up your smoker for a ~3 hour cook at 250, I used a slow-n-sear with my kettle (Picture 2) 2. Marinade 3 pounds lamb chops or chinks of boneless lamb shoulder with one packet of biryani powder, 1 cup yogurt, 3 tbsp oil, 3 tsp salt while the grill gets to temp (Picture 3 – 4) 3. In a cast iron pan, put 2 cups of fried onions (I use pre-packaged fried onions to save on time), the marinated lamb with any remaining marinade, and 1 handful each of mint and cilantro (use only mint if you don’t like cilantro) and mix everything together (Picture 5 – 7) 4. Smoke for ~ 3 hours at 250, by the end the almost all the liquid should have evaporated (Picture 9) 5. While smoking, cook 2.5 cups of basmati rice with 1 stick of cinnamon, 1 tablespoon of cumin seeds, 1 tablespoon of peppercorns, 2 tablespoons of oil and 1 teaspoon of salt, i use a rice cooker because the texture of the rice is perfect for biryani (Picture 8) 6. Once smoked, add about 1 cup of water and rehydrate over the hot charcoals and take off the heat (Picture 10) 7. Top with 1 cup of more fried onions, then some rice, then some more fried onions and some chopped cilantro and mint, and ½ cup saffron soaked milk (Picture 11-12) 8. Cover with tin foil and let steam for 30 minutes -1 hour on indirect heat or put something between the pan and the hot charcoals (Picture 13) 9. Have plain by itself or with some raita (spiced yogurt) to cut the heat
I also made a video for this if you prefer that instead: [https://youtu.be/Kb1lZB1cgNg](https://youtu.be/Kb1lZB1cgNg)
super_mullet
Looks incredible!! What is the source of the heat in your recipe?
3 Comments
TLDR: I was experimenting with adding some more smokey flavor to biryani by smoking some of the ingredients. I found that if you smoke the biryani gravy and meat, it adds another dimension of flavor. It tastes like classic biryani…but also like barbeque..which worked pretty well IMO.
Here’s the recipe to go with the pictures to help make it a bit easier for you if you plan on trying this out:
1. Set up your smoker for a ~3 hour cook at 250, I used a slow-n-sear with my kettle (Picture 2)
2. Marinade 3 pounds lamb chops or chinks of boneless lamb shoulder with one packet of biryani powder, 1 cup yogurt, 3 tbsp oil, 3 tsp salt while the grill gets to temp (Picture 3 – 4)
3. In a cast iron pan, put 2 cups of fried onions (I use pre-packaged fried onions to save on time), the marinated lamb with any remaining marinade, and 1 handful each of mint and cilantro (use only mint if you don’t like cilantro) and mix everything together (Picture 5 – 7)
4. Smoke for ~ 3 hours at 250, by the end the almost all the liquid should have evaporated (Picture 9)
5. While smoking, cook 2.5 cups of basmati rice with 1 stick of cinnamon, 1 tablespoon of cumin seeds, 1 tablespoon of peppercorns, 2 tablespoons of oil and 1 teaspoon of salt, i use a rice cooker because the texture of the rice is perfect for biryani (Picture 8)
6. Once smoked, add about 1 cup of water and rehydrate over the hot charcoals and take off the heat (Picture 10)
7. Top with 1 cup of more fried onions, then some rice, then some more fried onions and some chopped cilantro and mint, and ½ cup saffron soaked milk (Picture 11-12)
8. Cover with tin foil and let steam for 30 minutes -1 hour on indirect heat or put something between the pan and the hot charcoals (Picture 13)
9. Have plain by itself or with some raita (spiced yogurt) to cut the heat
I also made a video for this if you prefer that instead: [https://youtu.be/Kb1lZB1cgNg](https://youtu.be/Kb1lZB1cgNg)
Looks incredible!! What is the source of the heat in your recipe?
Save me some 🙏🏻