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Biriyani Cooked In Sous Vide

Modern Style Biriyani Recipe


  • chicken- 400 gm

  • biriyani masala -

  • Rice

  • stock

  • ghee



  • 1.


  • 2.

    •Marinate Chicken according To your Recipe ,

  • 3.

    •We Used the Juiciest part Of Chicken.Yes The Wings Its Very economic & texture will be Retained Perfect,Even though your Process is Costly Using Wings Will Considerably cut Down Your Cost.

  • 4.

    •vacc-pack the marianated chicken in a suitable Food quality vaccum-pack Bags adjust the pressure as per the Volume , Results Will be Tremendous if you keep it for 24 Hrs

  • 5.

    •Flash Saute the marinated Chicken just to Take out The Raw Spice Flavour, why we do this - the Water Bath Cooking is done at 58 C Given below Extract of Temperature Chart From US

  • 6.

    •Pre-cook Rice as Biriyani Standard in Saffron Colored Spice Flavored Light Chicken Stock

  • 7.

    •Place Saute Chicken & Rice in Vac-Pack Bag Seal with Good Pressure

  • 8.

    •Get the Water bath Temperature To 58c & Hold The Bag in it For 76.7 Min

  • 9.

    If your Time Doesnt Provide the Long period , Follow The Chart to reduce the cooking Period

  • 10.

    Result : Check the Texture Of Rice & Chicken as Per Required Biriyani Standard , If not acquired the Result you can continue the Process for Few More Minutes After Re-packing the Mixture. The Flavor You Get will Be Amazingly Refreshing as You keep the Temperature below 60c

  • 11.



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