Brisket Biriyani Rice Recipe
Our signature side, Basmati rice layered with our house sauce, caramelized onions, cilantro and chopped brisket.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Brisket
Season the brisket with salt and black pepper. Cook in a slow cooker or braise in a pot with water for 3-4 hours until tender. Shred the brisket into bite-sized pieces.
- 2
Cook the Rice
Rinse the Basmati rice under cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the rinsed rice and salt. Reduce heat to low, cover, and simmer for 15-20 minutes or until rice is cooked.
- 3
Layer the Ingredients
In a large serving dish, layer half of the cooked rice at the bottom. Spread half of the house sauce over the rice, then layer half of the shredded brisket, followed by half of the caramelized onions and half of the chopped cilantro. Repeat with the remaining rice, sauce, brisket, onions, and cilantro.
- 4
Serve
Gently fluff the biriyani with a fork to combine the layers before serving. Enjoy your Brisket Biriyani Rice!
