How to Make Favorite Lamb Bone Biryani
Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Recipe of Award-winning Lamb Bone Biryani. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Lamb Bone Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lamb Bone Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Lamb Bone Biryani is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Lamb Bone Biryani estimated approx 2hrs.
To get started 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 can achieve that.
Biryani is very special main course all over Indian. Here I have tried with Lamb bone. Lamb bone gives extra flavour to the rice and done a great job in my kitchen today. Lets see how to prepare this.. #mycookbook
Ingredients and spices that need to be Prepare to make Lamb Bone Biryani:
- 1/2 kg Lamb Bone
- 1/2 kg Basmathi Rice
- 2 piece Cinnamon
- 6 Cloves
- 6 Cardamom
- 1 Black Cardamom
- 1 Maze
- 1 Stone flower
- 2 Bay leaf
- 1/4 cup Oil
- 1/4 cup Ghee
- 6 Big Onions
- 4 Tomatoes
- 1 Bunch Coriander
- 1 Bunch Mint
- 2 tbsp Ginger Garlic paste
- 4 Green chilli
- 1 String Curry leaves
- 1/2 cup Yogurt
- 2 tsp Red chilli powder
- 1 tsp Kashmiri chilli powder
- 2 tbsp Coriander powder
- 1 tbsp Turmeric powder
- 10 Cashews (Optional)
- As needed Salt
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
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