Lamb shank biryani made with Guard basmati rice is full of aroma and taste. A delicious biryani recipe that you’ll fall in love with the dish just with one bite. This weekend treat your family with this lip smacking Lamb shank biryani recipe and let us know how it turned out.#LambShankBiryani #MuttonBiyrani #Biryani Ingredients for shank marination: Mutton / Lamb shanks 3 Salt to taste Black pepper powder 1/2 tsp Red chili powder 1 tsp Lemon juice 1 tbsp Oil 1 tbsp Ingredients for gravy: Oil 1/2 cup Onion (sliced) 1 cup Green cardamom 3 Black cardamom 1 Cinnamon stick 1 (2 inch) Cloves 5 Bay leaves 2 Ginger garlic paste 1 tbsp Lamb shank 3 Salt to taste Turmeric powder 1 tsp Coriander powder 1 tbsp Cumin powder 1 tbsp Red chili powder 1/2 tbsp Tomato puree 1 ½ cupGreen chili paste 1 tbsp Lemon juice 2 tbsp Yogurt 1 cup Water 4 cups Ingredients for rice: Rice 2 cups Salt to taste Cumin seeds 1 tsp Star anise 1 Bay leaves 2 Cinnamon stick 1 Vinegar 2 tbsp Water as required Ingredients for garnish: Coriander (fresh) as required Mint (fresh) as required Food color 1/2 tsp Onion (fried) as required Directions: In a bowl add shanks, salt, black pepper, oil, lemon juice and rub it evenly on shanks and let it marinate for 3 to 4 hours. Now add 2 cups of Guard Basmati rice in a bowl and soak them in water for 25 minutes.In a pot of simmering water add salt, cumin seeds, bay leaves, star anise, cinnamon stick and vinegar. Add soaked rice and boil until 80% done. Strain and set aside. Heat oil in a pan, add onion and cook until translucent. Add bay leaves, cinnamon stick, green cardamom, cloves, green chili paste and cook it for 2 to 3 minutes. Now add marinated shanks and cook on high flame for 5 to 7 minutes or until it changes color. Then add water, cover and cook on medium low flame for 35 to 40 minutes or until water is 80% evaporated and shanks get tender. Take out shanks and set aside. In the same pot add ginger garlic paste, tomato puree and cook until oil separates for about 5 to 7 minutes on medium flame. Now add salt, red chili powder, turmeric powder, cumin powder, coriander powder, lemon juice and cook for 2 to 3 minutes more. Now add yogurt and cook for 4 to 5 minutes. Finally add cooked shanks, give it a good mix and your gravy is ready. Cover with lid and set aside. Take a mud pot, spread gravy oil in bottom then add first layer of boiled rice, then gravy, garnish and again a layer of rice. Lastly add shanks, food color and fried onion. Cover the pot with dough disc and let the bone stay out. Cover the bone with foil paper and make marks on dough disc using a fork. Lastly brush it with butter. Bake in a preheated oven at 180 degrees for at least 15 to 20 minutes or until crust is golden brown. Cut the crust and serve delicious lamb shank biryani. Preparation time: 15 minutes Cooking time: 2 hours 30 minutes Serving: 5-6
