Vietnamese Lemongrass Beef Biryani

Name: Vietnamese Lemongrass Beef Biryani
Prep time: 25 min
Cook time: 2 h 3 min
Total time: 2 h 28 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 lb (900 g) boneless beef chuck, trimmed of large fat pieces, cut into 1½-inch (4 cm) cubes, patted dry; 4 stalks (60 g) lemongrass stalks, outer layers removed, tender bottom 5 inches only, very finely minced; 6 cloves (30 g) garlic, finely minced; 2 tbsp (25 g) fresh ginger, peeled and finely grated; 3 tbsp (45 ml) fish sauce; ¾ cup (185 g) plain whole-milk yogurt, at room temperature, stirred smooth; 1 tsp (3 g) ground turmeric; 2 tsp (4 g) garam masala; 2 tsp (4 g) ground coriander; 3 chilies (10 g) red Thai chilies, stemmed and finely minced (seeds removed for milder heat); 1 tbsp (12 g) light brown sugar; 2 tbsp (30 ml) fresh lime juice; 1 tsp (5 g) kosher salt; 3 large (600 g) large yellow onions, halved and sliced into thin ⅛-inch (3 mm) half-moons; ⅓ cup (80 ml) neutral oil such as avocado or canola; 2 tbsp (28 g) ghee; ½ cup (120 ml) water; 2 cups (400 g) aged basmati rice, rinsed in several changes of cold water until mostly clear, then soaked in cold water for 30 minutes and drained; 4 quarts (3800 ml) water for boiling; 2 tbsp (36 g) kosher salt, for the boiling water; 6 pods (2 g) green cardamom pods, lightly crushed; 1 3-inch stick (4 g) cinnamon stick; 2 pods (2 g) whole star anise; 2 leaves (1 g) dried bay leaves; ½ cup (120 ml) whole milk, warmed until steaming, not boiling; ¼ tsp (0.3 g) saffron threads, lightly crumbled; 1½ cups (60 g) fresh cilantro, leaves and tender stems, roughly chopped, loosely packed; ½ cup (15 g) fresh mint leaves, roughly torn, loosely packed; ½ cup (15 g) Thai basil leaves, roughly torn, loosely packed; 1 tbsp (14 g) ghee, melted

From the MyKitchenBank Kitchen

Tender chuck beef marinated in lemongrass, ginger, fish sauce and warm Indian spices is braised until jammy, then layered with parboiled basmati, saffron milk, fried onions and a flurry of cilantro, mint and Thai basil. A final steam in the oven fuses the two cuisines into one fragrant pot.

Prep: 25 min
Cook: 2 hr 3 min
Wait: 2 hr 10 min
Total: 4 hr 38 min
Makes: 1 large pot (6 generous servings)

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Ingredients

6 servings

For the beef marinade
2 lb (900 g) boneless beef chuck, trimmed of large fat pieces, cut into 1½-inch (4 cm) cubes, patted dry
4 stalks (60 g) lemongrass stalks, outer layers removed, tender bottom 5 inches only, very finely minced
6 cloves (30 g) garlic, finely minced
2 tbsp (25 g) fresh ginger, peeled and finely grated
3 tbsp (45 ml) fish sauce
¾ cup (185 g) plain whole-milk yogurt, at room temperature, stirred smooth
1 tsp (3 g) ground turmeric
2 tsp (4 g) garam masala
2 tsp (4 g) ground coriander
3 chilies (10 g) red Thai chilies, stemmed and finely minced (seeds removed for milder heat)
1 tbsp (12 g) light brown sugar
2 tbsp (30 ml) fresh lime juice
1 tsp (5 g) kosher salt
For the onions and braise
3 large (600 g) large yellow onions, halved and sliced into thin ⅛-inch (3 mm) half-moons
⅓ cup (80 ml) neutral oil such as avocado or canola
2 tbsp (28 g) ghee
½ cup (120 ml) water
For the rice
2 cups (400 g) aged basmati rice, rinsed in several changes of cold water until mostly clear, then soaked in cold water for 30 minutes and drained
4 quarts (3800 ml) water for boiling
2 tbsp (36 g) kosher salt, for the boiling water
6 pods (2 g) green cardamom pods, lightly crushed
1 3-inch stick (4 g) cinnamon stick
2 pods (2 g) whole star anise
2 leaves (1 g) dried bay leaves
For layering and finishing
½ cup (120 ml) whole milk, warmed until steaming, not boiling
¼ tsp (0.3 g) saffron threads, lightly crumbled
1½ cups (60 g) fresh cilantro, leaves and tender stems, roughly chopped, loosely packed
½ cup (15 g) fresh mint leaves, roughly torn, loosely packed
½ cup (15 g) Thai basil leaves, roughly torn, loosely packed
1 tbsp (14 g) ghee, melted
¼ cup (35 g) roasted unsalted peanuts, coarsely chopped (optional)
2 limes (130 g) limes, cut into wedges for serving

Equipment (8)

7-quart (6.5 L) ovenproof Dutch oven with tight-fitting lid
Large bowl (3-quart / 3 L) for marinating
Large pot (6-quart / 5.5 L) for parboiling rice
Fine-mesh sieve or colander
Heavy-duty aluminum foil
Small saucepan or microwave-safe cup for the saffron milk
Chef's knife and cutting board
Instant-read thermometer

Steps

Before you start

Plan on about 4½ hours start to finish: the beef needs at least 2 hours to marinate, then about 2 hours of cooking.
Start rinsing and soaking the rice during the last 30 minutes of the beef marinade.
Use a heavy 7-quart (6.5 L) ovenproof Dutch oven with a tight lid; the biryani is braised, layered and baked in the same pot.
Pull the lemongrass outer layers off and use only the tender, pale bottom 5 inches (13 cm) of each stalk.
Fish sauce smells strong in the pot but mellows into savory depth. Don't add extra salt to the beef until you taste the finished gravy.

1
Marinate the beef
- In a large bowl, combine the minced lemongrass, garlic, ginger, Thai chilies, fish sauce, yogurt, turmeric, garam masala, ground coriander, brown sugar, lime juice and 1 tsp kosher salt.
- Stir into a thick paste.
- Add the dry beef cubes and toss until every piece is coated.
- Cover and refrigerate for at least 2 hours, or up to 24 hours.
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Ready when: Beef is evenly coated in a thick, fragrant paste with no dry spots
Tip: Mince the lemongrass very fine; coarse pieces stay fibrous even after braising.
2
Rinse and soak rice
- During the last 30 minutes of marinating, rinse the basmati in a bowl of cold water, swirling and draining 4 to 5 times until the water runs mostly clear.
- Cover with fresh cold water and soak for 30 minutes.
- Drain well in a sieve just before parboiling.
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Ready when: Grains look opaque white and the rinse water is only faintly cloudy
Tip: Soaking happens alongside the marinade, so it adds no extra time to the recipe.
3
Fry the onions
- Heat the oil and 2 tbsp ghee in the Dutch oven over medium heat.
- Add the sliced onions with a pinch of salt and cook, stirring every 2 minutes at first and then constantly as they color, for 18 minutes.
- Lower the heat to medium-low if they darken too fast.
- Scoop half of the onions (about ½ cup) onto a plate lined with paper towels and set aside for layering; leave the rest in the pot.
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Ready when: Onions are deep golden brown, with some crisp edges, and shrunk to about a quarter of their raw volume
Tip: Pull them just before they look done; they keep darkening from residual heat and burnt onions turn bitter.
4
Braise the beef
- Raise the heat to medium-high.
- Scrape the marinated beef and all of its marinade into the pot with the remaining onions.
- Stir for 5 minutes until the marinade sizzles and darkens slightly.
- Add ½ cup (120 ml) water, scraping up any browned bits from the bottom.
- Bring to a bubble, cover, and reduce the heat to low.
- Simmer for 75 minutes, stirring every 25 minutes.
- For the last 10 minutes, if the gravy looks thin, remove the lid so it reduces.
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Ready when: Beef is fork-tender and a cube yields with no resistance; the gravy is thick and clings to the meat, like a loose paste rather than soup
Tip: Excess liquid makes soggy rice. Aim for about 1 cup of thick gravy surrounding the meat.
5
Make saffron milk and herbsOven 325°F / 165°C
- While the beef simmers, warm the milk in a small saucepan or microwave until steaming.
- Stir in the crumbled saffron and let it steep for at least 15 minutes.
- Roughly chop the cilantro and tear the mint and Thai basil, then toss them together in a bowl.
- Preheat the oven to 325°F (165°C) with a rack in the lower third.
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Ready when: Milk is deep golden-orange and smells floral
Tip: Don't boil the milk; hot-but-not-bubbling brings out saffron's color without scorching it.
6
Parboil the rice
- When the beef has about 15 minutes left, bring 4 quarts (3.8 L) water to a rolling boil in a large pot over high heat.
- Add 2 tbsp salt, the cardamom, cinnamon, star anise and bay leaves.
- Stir in the drained rice and boil for 5 to 6 minutes.
- Test a grain: it should snap when bitten, with a firm white core in the center (about 70% cooked).
- Drain immediately in a sieve and discard the whole spices if you can easily pick them out.
- Shake the sieve to remove excess water.
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Ready when: Grains are about three times their original length but still firm; the center looks chalky white when bitten
Tip: Err on the undercooked side. The rice finishes cooking in the steam, and overcooked rice turns mushy.
7
Layer the biryani
- Take the pot off the heat and spread the beef and gravy into an even layer on the bottom.
- Scatter over half of the herbs.
- Spoon in half of the parboiled rice and pat it level without pressing hard.
- Sprinkle with the remaining herbs and half of the reserved crispy onions.
- Top with the remaining rice, mounding it gently in the center.
- Drizzle the saffron milk over the surface in streaks, then drizzle the melted ghee.
- Scatter over the rest of the onions.
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Ready when: Distinct layers of beef, herbs and rice with golden saffron streaks on top
Tip: Don't stir the layers; they should stay separate until you serve.
8
Seal and bake (dum)Oven 325°F / 165°C
- Cover the pot with a sheet of foil, crimping it around the rim, then press the lid on firmly to trap all the steam.
- Bake in the lower third of the oven at 325°F (165°C) for 30 minutes.
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Ready when: Steam escapes with a rich lemongrass-and-spice aroma when the lid is lifted; rice grains are fully tender and separate
Tip: Don't peek during baking; every lift lets steam escape and leaves the rice undercooked.
9
Rest the pot
- Remove the pot from the oven and leave it covered and undisturbed on a trivet for 10 minutes so the rice firms slightly and the layers settle.
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Ready when: Steam has subsided and the rice surface looks dry and fluffy
Tip: The pot handles and lid will be very hot; use oven mitts.
10
Fluff and serve
- Remove the lid and foil.
- Using a large spoon or flat spatula, gently fold from the bottom up so the beef, rice and herbs mix in streaks without mashing the grains.
- Taste and add a splash of fish sauce or a pinch of salt only if needed.
- Transfer to a platter, scatter over the chopped peanuts, if using, and serve with lime wedges for squeezing.
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Ready when: Rice is evenly streaked with gold, green and brown; beef is tender throughout
Tip: Squeeze lime over the top right before eating; the acidity brightens the rich beef.

Good to know

Tips

Aged basmati keeps its shape best. Fresh or inexpensive short-grain rice will turn sticky during the steam.
Taste a grain of parboiled rice: it should be salty like a mild broth, since the rice will get little seasoning otherwise.
If your lid isn't tight, place a double layer of foil under it and weigh it down with an oven-safe plate or a small heavy pot.
For a crisp golden crust on the bottom, add 2 tbsp ghee to the pot before the beef goes in and bake 5 minutes longer, though this will slightly change the layering.

Make ahead

"The beef can marinate for up to 24 hours. The onions can be fried a day ahead and stored airtight in the fridge, and the beef can be braised a day ahead and refrigerated; reheat it gently before layering with freshly parboiled rice, and add 5 to 10 minutes to the oven time if the pot starts cold."

Storage & reheating

"Cool within 2 hours. Refrigerate in airtight containers for up to 3 days, or freeze for up to 2 months. Don't leave at room temperature more than 2 hours. Reheat single portions covered in the microwave with a splash of water for 2 to 3 minutes, or warm a larger amount in a covered dish at 300°F (150°C) for 15 to 20 minutes until steaming hot throughout (165°F / 74°C)."

Substitutions

boneless beef chuck → bone-in beef short rib or boneless lamb shoulder. Cut lamb into 1½-inch cubes and reduce the braise to about 60 minutes; short rib may need 90 minutes.
lemongrass stalks → 3 tbsp lemongrass paste plus the zest of 1 lime. Less fragrant than fresh, but convenient and without the fibrous texture.
plain whole-milk yogurt → unsweetened coconut yogurt. Keeps the marinade dairy-free; the milk for saffron can be swapped for coconut milk.
Thai basil leaves → regular sweet basil plus a few extra mint leaves. You lose the slight anise note, but the aroma stays fresh and herbal.