Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, lamb bone biryani. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Hyderabadi Dum Biryani or Hyderabadi Dum ka Biryani traces its roots back to what is known as The bone of contention that hit headlines a few years ago when it came to branding a type of scented. The biryani won and so here it is. It's a boneless lamb biryani that we cooked yesterday for lunch. Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection.
Lamb Bone Biryani is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Lamb Bone Biryani is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook lamb bone biryani using 25 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Lamb Bone Biryani:
- Take 1/2 kg Lamb Bone
- Take 1/2 kg Basmathi Rice
- Take 2 piece Cinnamon
- Get 6 Cloves
- Prepare 6 Cardamom
- Make ready 1 Black Cardamom
- Get 1 Maze
- Prepare 1 Stone flower
- Prepare 2 Bay leaf
- Get 1/4 cup Oil
- Get 1/4 cup Ghee
- Make ready 6 Big Onions
- Make ready 4 Tomatoes
- Take 1 Bunch Coriander
- Get 1 Bunch Mint
- Get 2 tbsp Ginger Garlic paste
- Make ready 4 Green chilli
- Prepare 1 String Curry leaves
- Make ready 1/2 cup Yogurt
- Take 2 tsp Red chilli powder
- Prepare 1 tsp Kashmiri chilli powder
- Get 2 tbsp Coriander powder
- Take 1 tbsp Turmeric powder
- Take 10 Cashews (Optional)
- Take As needed Salt
Ingredients: For making rice Marinating the Lamb: First remove any excess fat from the lamb cubes. This biryani recipe with lamb is easy to make. This summer lamb and dill biryani lightens up an Indian favourite for the warmer months. Lamb biryani is such a gorgeous, and fragrant Indian dish filled with tender bits of lamb, fluffy rice and spices.
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
This summer lamb and dill biryani lightens up an Indian favourite for the warmer months. Lamb biryani is such a gorgeous, and fragrant Indian dish filled with tender bits of lamb, fluffy rice and spices. This great one-pot version is not strictly traditional, but delicious. Madhur's Mughlai Lamb Biryani is quite different from my Hyderabadi Chicken Biryani, both in taste and in cooking method. Marinate the lamb: Add a couple of tablespoons of vegetable oil to a large non-stick frying pan (or similar) and fry the onions on medium heat until golden. main-meals.
So that’s going to wrap it up with this special food lamb bone biryani recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!