Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, lamb bone biryani. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Cook and stir the lamb until the meat begins to brown. The Lamb Biryani in India, is also sometimes referred to as Gosht Biryani or even Mutton Biryani. Transfer the browned meat to a bowl and set aside.
Lamb Bone Biryani is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Lamb Bone Biryani is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook lamb bone biryani using 25 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Lamb Bone Biryani:
- Make ready 1/2 kg Lamb Bone
- Make ready 1/2 kg Basmathi Rice
- Take 2 piece Cinnamon
- Get 6 Cloves
- Make ready 6 Cardamom
- Get 1 Black Cardamom
- Make ready 1 Maze
- Make ready 1 Stone flower
- Make ready 2 Bay leaf
- Get 1/4 cup Oil
- Prepare 1/4 cup Ghee
- Take 6 Big Onions
- Get 4 Tomatoes
- Get 1 Bunch Coriander
- Make ready 1 Bunch Mint
- Prepare 2 tbsp Ginger Garlic paste
- Prepare 4 Green chilli
- Prepare 1 String Curry leaves
- Prepare 1/2 cup Yogurt
- Prepare 2 tsp Red chilli powder
- Prepare 1 tsp Kashmiri chilli powder
- Get 2 tbsp Coriander powder
- Prepare 1 tbsp Turmeric powder
- Make ready 10 Cashews (Optional)
- Make ready As needed Salt
Note: bone-in skinless chicken legs or thighs can be used in place of lamb. This biryani recipe with lamb is easy to make. This summer lamb and dill biryani lightens up an Indian favourite for the warmer months. This Lamb Biryani is an incredibly flavorful and easy to make Indian dish that will leave your house smelling heavenly.
Steps to make Lamb Bone Biryani:
- 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.
- Wash the rice nicely and soak for exactly 30 minutes. If you soaked it early just drain and keep aside. Don't over soak.
- 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.
- 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.
- 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.
- 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.
- 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
This year we've had the opportunity to experiment with some. Per Serving Biryani is basically made with meat, chicken, fish, eggs and mixed with many spices and then a layer of white rice is placed Since Biryani's are often served at banquets, this recipe is a very fancy version. Stir it gently with a fork to mix the meat and the rice and serve immediately. A variety of spices flavor this traditional Pakistani rice dish. This recipe comes from SAVEUR kitchen assistant Ambreen Hasan, a native of Karachi, Pakistan.
So that is going to wrap this up for this exceptional food lamb bone biryani recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
