Lamb Bone Biryani
Lamb Bone Biryani

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, lamb bone biryani. It is one of my favorites. This time, 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 meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Lamb Bone Biryani is something which I have loved my entire life.

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

So that’s going to wrap this up with this exceptional food lamb bone biryani recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!