Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, lamb bone biryani. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Lamb Bone Biryani is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Lamb Bone Biryani is something that I have loved my entire life.
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.
To begin with this recipe, we have to first prepare a few components. 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:
- Make ready 1/2 kg Lamb Bone
- Prepare 1/2 kg Basmathi Rice
- Make ready 2 piece Cinnamon
- Make ready 6 Cloves
- Make ready 6 Cardamom
- Prepare 1 Black Cardamom
- Make ready 1 Maze
- Make ready 1 Stone flower
- Get 2 Bay leaf
- Prepare 1/4 cup Oil
- Make ready 1/4 cup Ghee
- Make ready 6 Big Onions
- Take 4 Tomatoes
- Prepare 1 Bunch Coriander
- Prepare 1 Bunch Mint
- Prepare 2 tbsp Ginger Garlic paste
- Make ready 4 Green chilli
- Take 1 String Curry leaves
- Make ready 1/2 cup Yogurt
- Take 2 tsp Red chilli powder
- Take 1 tsp Kashmiri chilli powder
- Get 2 tbsp Coriander powder
- Get 1 tbsp Turmeric powder
- Prepare 10 Cashews (Optional)
- Get 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 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 interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
