Smoked Wagyu Brisket Biryani

Name: Smoked Wagyu Brisket Biryani
Prep time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 12–15 lbs. Wagyu brisket, trimmed; Kosher salt &amp;amp; coarse black pepper; Hardwood logs/splits or quality smoker pellets (oak or hickory); 3 cups basmati rice, rinsed &amp; soaked 30 min; 1 large onion, thinly sliced; 2 tablespoons oil; 2 teaspoons ginger-garlic paste; 2 to 3 whole green chilies (slit); 1 cup plain yogurt; 2 large tomatoes, chopped; 2 teaspoons garam masala; 1 teaspoons turmeric; 1 teaspoon cumin seeds; 4 to 5 whole cloves; 4 to 5 cardamom pods; 2 bay leaves; 1 cinnamon stick; 1 bunch fresh cilantro, chopped; 4 cups chicken or beef stock; fried onions; fresh cilantro; lemon wedges

Author

Gerard Masih

Servings

Prep Time

45 minutes

Cook Time

8-10 hours

Protein

50g/serving

Experience the ultimate fusion of smoky American Wagyu and fragrant Indian spices with this Smoked Wagyu Brisket Biryani. Tender, slow-smoked brisket is layered with aromatic basmati rice, garam masala, turmeric, and yogurt, then gently cooked to create a rich, flavorful one-pot meal. Finished with fried onions, fresh cilantro, and a squeeze of lemon, this show-stopping dish is perfect for special gatherings or an elevated family dinner.

Ingredients

For the brisket:

12–15 lbs. Wagyu brisket, trimmed
Kosher salt & coarse black pepper
Hardwood logs/splits or quality smoker pellets (oak or hickory)

For the biryani rice:

3 cups basmati rice, rinsed & soaked 30 min
1 large onion, thinly sliced
2 tablespoons oil
2 teaspoons ginger-garlic paste
2 to 3 whole green chilies (slit)
1 cup plain yogurt
2 large tomatoes, chopped
2 teaspoons garam masala
1 teaspoons turmeric
1 teaspoon cumin seeds
4 to 5 whole cloves
4 to 5 cardamom pods
2 bay leaves
1 cinnamon stick
1 bunch fresh cilantro, chopped
4 cups chicken or beef stock

Garnish:

fried onions
fresh cilantro
lemon wedges

Directions

Smoke the Brisket

Season brisket generously with salt and black pepper.
Place in smoker at 225°F using either hardwood logs/splits or smoker pellets (oak or hickory).
Smoke until internal temp reaches 165°F.
Wrap brisket tightly in butcher paper, raise smoker temp to 250°F, and continue cooking until internal temp reaches 200°F.
Rest at least 1 hour, then slice or cube into chunks.

Prepare the Rice Base

Heat oil in a heavy pot. Add cumin, cloves, cardamom, cinnamon, and bay leaves.
Add onions, cook until golden brown. Stir in ginger-garlic paste, chilies, and tomatoes.
Add turmeric, garam masala, and yogurt. Cook down into a rich masala paste.
Fold in chopped cilantro.

Assemble

Parboil soaked basmati rice (70% cooked). Drain.
In a large Dutch oven or heavy pot:
Spread a layer of masala.
Add brisket chunks.
Add a layer of rice.
Repeat layers, finishing with rice on top.
Pour warm stock around the edges until just below rice level.
Cover tightly and cook on low heat for about 20–25 minutes until rice is fluffy and fully cooked.

Serve

Fluff gently, making sure brisket pieces are evenly distributed.
Top with fried onions, fresh cilantro, and a squeeze of lemon.

Recipe Note

Author Bio

Gerard Masih, a first-generation Pakistani-American, blends Eastern spices with Western beef flavors. When he's not working, he's outdoors hunting and cooking over an open flame. A fan of Snake River Farms Bone-In Ribeye and Plate Short Ribs, Gerard loves bringing family and friends together around the dinner table. He shares a deep respect for nature, a value passed down from his father, while teaching his children the same appreciation for the outdoors.