Lamb Bone Biryani
Lamb Bone Biryani

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, lamb bone biryani. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Lamb Bone Biryani is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Lamb Bone Biryani is something which I’ve loved my whole life.

Hyderabadi Dum Biryani or Hyderabadi Dum ka Biryani traces its roots back to what is known as The bone of contention that hit headlines a few years ago when it came to branding a type of scented. Leftover Roast Lamb Biryani is a great budget dinner made easily with your leftover lamb. Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection.

To get started with this recipe, we have to first prepare a few ingredients. You can cook lamb bone biryani using 25 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Lamb Bone Biryani:
  1. Take 1/2 kg Lamb Bone
  2. Make ready 1/2 kg Basmathi Rice
  3. Make ready 2 piece Cinnamon
  4. Prepare 6 Cloves
  5. Take 6 Cardamom
  6. Prepare 1 Black Cardamom
  7. Get 1 Maze
  8. Take 1 Stone flower
  9. Make ready 2 Bay leaf
  10. Prepare 1/4 cup Oil
  11. Take 1/4 cup Ghee
  12. Take 6 Big Onions
  13. Prepare 4 Tomatoes
  14. Prepare 1 Bunch Coriander
  15. Prepare 1 Bunch Mint
  16. Prepare 2 tbsp Ginger Garlic paste
  17. Take 4 Green chilli
  18. Take 1 String Curry leaves
  19. Take 1/2 cup Yogurt
  20. Take 2 tsp Red chilli powder
  21. Get 1 tsp Kashmiri chilli powder
  22. Make ready 2 tbsp Coriander powder
  23. Take 1 tbsp Turmeric powder
  24. Get 10 Cashews (Optional)
  25. Prepare As needed Salt

A variety of spices flavor this traditional Pakistani rice dish. This recipe comes from SAVEUR kitchen assistant Ambreen Hasan, a native of Karachi, Pakistan. Homestyle Indian lamb biryani [Photograph: Prasanna Sankhe]. Note: bone-in skinless chicken legs or thighs can be used in place of lamb.

Instructions to make Lamb Bone Biryani:
  1. Wash the Lamb bone nicely. Keep this aside. Grind the ginger garlic paste and keep aside. Slice onions, tomatoes and green chillies thinly and keep it.Chop the coriander and mint into finely.
  2. Wash the rice nicely and soak for exactly 30 minutes. If you soaked it early just drain and keep aside. Don't over soak.
  3. In pressure cooker take lamb bone, little salt, 1/2 chopped coriander, 1/2 chopped mint, 1/2 tbsp of turmeric powder, 1 tbsp of coriander powder, 1 tsp of chilli powder, 1 tbsp of ginger garlic powder and 1 cup of water. Cook upto 5 whistles and release the pressure once done.
  4. Now in wide kadai heat oil. Once hot add 1/2 sliced onion, curry leaves, cashews. Saute until golden brown. Drain this and keep aside. - - In same oil add ghee. Once melted add cinnamon, clove, cardamom, black cardamon, stone flower, bay leaf, maze. After 30 seconds add remaining sliced onion and saute nicely.
  5. Now add remaining ginger garlic paste, green chilli. After 1 minute add sliced tomato. Saute until tomato drain the water. Add all the remaining masalas. Add 1/2 cup of yogurt and saute it. - - Filter the bone from soup and save the soup for later use. Add bone to the sauted mixture and mix it. Reduce the flame and don't burn it. Add enough salt.
  6. After 3 minutes add soaked rice, remaining coriander and mint. Using the measuring jug measure the soup and add it. If it is not enough you can add water. If the rice is not soaked I use 1:2 ratio, if it is soaked I use 1:1 ratio to cook the rice. Because, tomato and yogurt is going to give you extra moisture. If you add more water rice will be sticky.
  7. You can use pressure cooker or rice cooker to cook the rice. Once done release the pressure garnish with caramelised onion, 1 tsp of ghee and cashews. - - Serve hot with Onion raita. #mycookbook

For this fast one-pot lamb biryani recipe, yogurt-marinated lamb is simmered with rice and fragrant spices till tender. Add the lamb mixture to the pan. Stir in the water and raisins. Every Indian feast's centerpiece requires nothing less than this biryani cut. Chunks of fat-streaked lamb meat from the shoulder, leg, neck, spine and ribs that turn soft and shredded in texture adding.

So that’s going to wrap it up with this special food lamb bone biryani recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!