Biryani

INGREDIENTS

Fried onions
500	grams onions, sliced thin
3	cups extra virgin olive oil
Biryani spice
1	bay leaf
1 1/2	teaspoons fennel seeds
2	star anise
10	green cardamom
2	black cardamom
1	teaspoon black peppercorns
10	grams cinnamon bark
1	tablespoon whole cloves
1/4	cup coriander seeds
2	tablespoons caraway seeds
1	dried mace flower
1/2	teaspoon fresh grated nutmeg
3	dried black stone flowers
Meat
2	Kilos Meat
1	Cup Greek yoghurt
1	Tablespoon honey
3	Tablespoons ginger, grated fine
3	Tablespoons garlic, sliced thin
1	Tablespoon ground black pepper
1	Tablespoon Aromat
Potatoes
2	Kilos potatoes, peeled and cut into large chunks
1	Tablespoon Aromat
2	Tablespoons ghee
Base
750	Grams onions, sliced thin
1	Bunch fresh coriander, chopped fine
1	Bunch fresh mint, chopped fine
250	Grams tomatoes, diced
4	Hot green chillies, sliced thin
1/2	Teaspoon ground cinnamon
2	Tablespoons cumin seeds
3	Cardamom pods, torn in half
2	Whole cloves
3	Tablespoons Biryani spice
1	Tablespoon ground cumin
Rice
2	Tablespoons sesame oil
5	Cups Basmati Rice
5	Cups water
1	Tablespoon Aromat
2	Tablespoons cumin seeds
3	Cardamom pods, torn in half
2	Whole cloves
1/4	Cup lime juice
1	Cinnamon stick, broken into thirds
The Rest
1	Cup sultanas
1	Cup green peas
2	Cups fried onions
1	Tablespoon saffron threads
Seal for lid
2	Cups flour
2/3	Cup water

INSTRUCTIONS

Fried onions
1.	Heat the olive oil to 180C in a suitably-sized pot or skillet.
2.	Add the onions and cook for 15 minutes stirring constantly.
3.	Remove the onions from the oil and drain well.
4.	Transfer the onions to the freezer for 15 minutes.
5.	Set aside.
Biryani Spice
1.	Toast each spice separately in a large dry skillet over high heat until fragrant.
2.	Grind all the spices together in spice grinder or blender.
3.	Transfer to an airtight container, seal and set aside.
Meat
1.	Adjust the quantity of meat to account for bones (if any). For example, use 3 kilos of chicken legs or 4 kilos of beef ribs to get approximately 2 kilos of meat. Do not use lean meats. For example, chicken breast or Tilapia. Use oily fish, chicken legs or thighs instead. The same goes for beef, lamb, pork, etc.
2.	Mix the yoghurt, honey, ginger, garlic, black pepper and Aromat together in a large bowl.
3.	Add the meat and stir well.
4.	Transfer to a vacuum seal bag and seal.
5.	Rest the meat and in the refrigerator for at least 12 hours.
6.	Sous Vide as appropriate for the type of meat. For example, no precooking for most fish or seafood; 1 hour at 65C for chicken; 12 hours at 74C for beef or pork ribs; 24 hours at 60C for octopus. Crab and most shellfish work fine with no precooking.
Potatoes
1.	Toss together the potatoes and Aromat.
2.	Melt the ghee in a large hot skillet.
3.	Transfer all (e.g. use a rubber spatula and be thorough) the potatoes and Aromat to the skillet.
4.	Fry the potatoes on all sides; they should be well browned and -nearly- cooked through. Set aside.
Base
1.	Pour the meat and all the liquid from the Sous Vide bag into a small biryani pot.
2.	Remove the bones from the meat. Use your hands. Don't shred the meat; just pull the bones out.
3.	Add the sliced raw onion, coriander, mint, tomato, green chillies, ground cinnamon, cumin seeds, cardamom pods, cloves, Biryani spice and ground cumin. Stir well, but gently so as to not shred the meat.
Rice
1.	Stir the rice and sesame oil together in a large skillet.
2.	Toast, stirring and turning constantly, over high heat until at least half of the rice has a nice golden brown colour.
3.	Remove from heat and set aside.
4.	Mix the water, lime juice, Aromat, cumin seeds, cardamom pods, cloves and cinnamon stick together in a large pot.
5.	Cover and bring to boil over high heat.
6.	Add the toasted rice and all the sesame oil (again, use a rubber spatula and be thorough) to the boiling water.
7.	Cover and boil for 1 minute.
8.	Use a spider skimmer to remove 1/3 of the rice and spices. Set aside.
9.	Cover and boil for 4 minutes.
10.	Use a spider skimmer to remove 1/3 of the rice and spices. Set aside.
11.	Reduce to lowest heat, cover and let simmer for 8 minutes.
12.	Remove from heat and set aside.
The Rest
1.	Place the fried potatoes into the Biryani pot on top of the meat.
2.	Spread the 1 minute cooked rice and spices over the top of the potatoes.
3.	Sprinkle 1/3 of the fried onions, green peas, sultanas and saffron threads over the top.
4.	Spread the 4 minute cooked rice and spices over the top.
5.	Sprinkle 1/3 of the fried onions, green peas, sultanas and saffron threads over the top.
6.	Spread the remaining rice and spice over the top.
7.	Add the remaining fried onions, green peas, sultanas and saffron threads.
Seal for lid
1.	Mix flour and water together to form a smooth dough.
2.	Wet the rim of the pot and place the dough evenly around the rim.
3.	Wet the underside of the lid and press firmly into the dough.
Cooking
1.	Cook over low heat for 2 hours.
Optional
1.	Insert a temperature probe 3-4 cm into the top layer before sealing the pot.
2.	Monitor the temperature and adjust the heat as necessary to get to 100C by the start of the second hour. --do not overheat-- Warming slowly to 100C over the whole first hour is fine. If not at 100C, increase heat slightly and check again in 15 minutes. Increase heat slightly again if needed.