Cook Time: 1 hr 05 mins
Ingredients:
- 1.5 Cup Ghee
- 400 grams Onion
- 600 grams Lamb Shanks
- 1 tsp Oil
- 1 tsp Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Turmeric
- 2 tsp Ginger and Garlic Paste
- 3/4 cup Water
- 1 tsp Black Cumin Seeds
- 2 Bay Leaves
- 35 grams Almonds
- 25 grams Raisins
- 1/2 cup Curd
- 1/2 cup Milk
- 1 Lemon
- Mint Leaves, finely chopped
- 20 grams Coriander Leaves, finely chopped
- 2 Green Cardamoms
- 4 tbsp Rose Water
- 400 grams Basmati Rice
- 1 Black Cardamom
- 1 Star Anise
- 4 Cloves
- 2 Cinnamon Sticks
Method:
- Preparing the Lamb Shank Curry: Begin by heating a little ghee in a pressure cooker. Add lamb shanks and all the curry ingredients. Pour in water, close the lid, and cook for 2 to 3 whistles.
- Cooking the Rice: Boil water in a quantity double that of the rice. Add rice, salt, and whole spices. Cook until the grains are 70 percent done.
- Layering and Garnishing: Fry onions with bay leaf until golden brown and set aside. In the same oil, fry black cumin seeds, raisins, and almonds.
- Mixing Ingredients: Combine the rice with some fried onions, almonds, raisins, mint and coriander leaves, and rose water.
- Assembling the Biryani: In a vessel, heat some oil on low flame. Add a layer of curry and meat, followed by half of the rice. Spread evenly, then add fried almonds, raisins, mint and coriander leaves, lemon juice, and fried onions. Sprinkle with mace, nutmeg powder, and green cardamom. Spread some yoghurt evenly.
- Second Layer: Repeat the layering process. Drizzle ghee on top, cover with aluminum foil, and place the lid.
- Final Cooking: Let it simmer for 25 to 30 minutes or until the rice is fully cooked. Serve hot with chilled raita.
