Recipe: At Home Lamb Bone Biryani

Virgie Tucker

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Recipe: At Home Lamb Bone Biryani Delicious, fresh and tasty.

Lamb Bone Biryani. This Sindhi-style biryani is the one I make for special Sunday lunches and parties. With multiple layers of parcooked rice, fresh herbs, caramelized onion, saffron-infused milk and braised lamb, it's a project, but a rewarding one. Two tips: Meat on the bone isn't a rule, but it's consistently better than meat off the bone.

There are a couple of different ways to prepare biryani.

Biryani has a special place in South Africa's National Cuisine.

Mixed with a variety of spices and meat, Biryani is a celebration of aroma, colour, and flavour.

You can have Lamb Bone Biryani using 25 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Lamb Bone Biryani

You need of Lamb Bone.
You need of Basmathi Rice.
It’s of Cinnamon.
Prepare of Cloves.
You need of Cardamom.
It’s of Black Cardamom.
You need of Maze.
Prepare of Stone flower.
Prepare of Bay leaf.
You need of Oil.
Prepare of Ghee.
Prepare of Big Onions.
You need of Tomatoes.
It’s of Coriander.
It’s of Mint.
Prepare of Ginger Garlic paste.
You need of Green chilli.
Prepare of String Curry leaves.
Prepare of Yogurt.
Prepare of Red chilli powder.
It’s of Kashmiri chilli powder.
It’s of Coriander powder.
It’s of Turmeric powder.
It’s of Cashews (Optional).
You need of Salt.

Perfectly cooked, grains of basmati rice layered with tender chunks of spiced lamb and marinated in a spicy yoghurt sauce, mixed with saffron threads the end result is a highly aromatic and flavourful dish of meat, rice and potatoes.

If you have the bone from a leftover roast lamb, you can easily make up a lamb stock to use in this biryani.

To do this place the lamb bone in a stock pot with some water, maybe an onion, carrot and stick of celery and some herbs and let it bubble away for a couple of hours.

Add the lamb mixture to the pan.

Lamb Bone Biryani step by step

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. Dont 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 dont 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.

Stir in the water and raisins.

Colin McGurran serves up a stunning lamb biryani recipe - a celebratory Indian dish that makes the most of an aromatic host of spices.

Hyderabadi Dum Biryani. or Hyderabadi Dum Ka Biryani traces its roots back to what referred to as Nizami food.

Hyderabadi biryani is made for raw meat, cook with rice slow flame. you can choose chicken or lamb, make both of recipe tasty. serve with bagara baingan.

Hyderabadi culinary art takes pride of place in Southern or South Central Bharat.