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Lamb Bone Biryani

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We hope you got benefit from reading it, now let’s go back to lamb bone biryani recipe. You can cook lamb bone biryani using 25 ingredients and 7 steps. Here is how you achieve that.

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

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