Lamb Bone Biryani
Lamb Bone Biryani

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, lamb bone biryani. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

This Sindhi-style biryani is the one I make for special Sunday lunches and parties. With multiple layers of parcooked rice, fresh herbs, caramelized onion, saffron-infused milk and braised lamb, it's a project, but a rewarding one. Two tips: Meat on the bone isn't a rule, but it's consistently better than meat off the bone. Biryani is a South Asian one-pot dish in which lamb, mutton, beef, chicken, seafood, or a mixture of vegetables is layered with rice.

Lamb Bone Biryani is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Lamb Bone Biryani is something that I have loved my entire life.

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

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

Perfectly cooked, grains of basmati rice layered with tender chunks of spiced lamb and marinated in a spicy yoghurt sauce, mixed with saffron threads the end result is a highly aromatic and flavourful dish of meat, rice and potatoes. If you have the bone from a leftover roast lamb, you can easily make up a lamb stock to use in this biryani. To do this place the lamb bone in a stock pot with some water, maybe an onion, carrot and stick of celery and some herbs and let it bubble away for a couple of hours. Add the lamb mixture to the pan.

Steps 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

To do this place the lamb bone in a stock pot with some water, maybe an onion, carrot and stick of celery and some herbs and let it bubble away for a couple of hours. Add the lamb mixture to the pan. Stir in the water and raisins. The Lamb Biryani in India, is also sometimes referred to as Gosht Biryani or even Mutton Biryani. Gosht is another word for red-meat (lamb, mutton, sheep, goat, etc). 'Mutton Biryani' is actually made using aged lamb.

So that’s going to wrap this up with this special food lamb bone biryani recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!