Milk Street Digital Class: Biryani with Cherie Scott

About this pre-recorded class:

Biryani is a true labor of love. It simply can’t be thrown together in a rush: it asks for patience, a suite of key kitchen techniques and, yes, a bit of planning ahead. But the result is worth it when you taste the saffron-infused rice, the melt-in-your-mouth lamb marinated in Indian spices and the creamy, rich gravy brightened by tomato and saffron. This is a recipe that benefits from some professional support when you’re making it for the first time. Thankfully, guest chef Cherie Scott, founder of Mumbai to Maine, has taught a class where she walks you through it all. In this pre-recorded Zoom class, you’ll learn Cherie’s mother’s lamb biryani, the same one she used to spend days—days!—preparing for up to 40 people before every big family celebration. Yours won’t take days to make, but you’ll be glad for Cherie’s insights as you blend your own garam masala variation, learn why lamb loves to be marinated in yogurt, make an Indian-style gravy (sauce) and prepare perfumed rice enriched with a splash of milk and a pinch of precious saffron threads. You’ll learn the history of biryanis, which date to the 1600s, when they were a preferred dish of Mughal emperors. You’ll get a peek into Cherie’s pantry and learn which ingredients you’ll want to have on hand for future biryani endeavors. Open a bottle of your best wine: this lamb feast is fit for royalty and calls for nothing less than a celebration!