This biriyani comes out well , only if the shanks are cooked very tender.

The shanks bring out the juices, to make a flavourful ,excellent biriyani.

No tomatoes used in this recipe .

The marination, has to done overnight or before 3-5 hours.

Now let me take you to the recipe..

INGREDIENTS

500 gm lamb shanks

5-6 green chillies made to a paste

3-4 onions sliced ,and fried brown

1 onion ground coarsely

2 tblsp ginger- garlic paste

1 tsp chilli powder

2 tsp biriyani masala powder

1 cup curd

Whole spices (1 piece cinnamon,2-3 cloves,3cardamons,javitri, sea moss, 1 star anise, 1 tsp saunf)

Ghee and little oil

Salt to taste

Mint and coriander leaves for garnishing

1/2 tsp rose essence

1/2 tsp kewra essence / biriyani essence

METHOD

For the marination

Wash and soak the shanks in 1/4 cup vinegar,

salt and 2 cups water overnight.

Wash once and use to make curry.

 

To make the curry

Heat ghee and little oil,and add the whole spices,coarsely ground onions with a little salt

Next add the ginger-garlic paste, then the green chilli paste, the spice powders .

Now add the shanks and saute for 5 minutes.

Add the curd , essences and mix well.

Add half of the fried onions and 1/2 cup water and cook for 7 -8 whistles.

Allow the steam to release on its own.

For the rice

Wash and soak the rice when you start preparing the curry.

Heat 4-5 cups water with a little saunf, bay leaf and salt.

Once it reaches boiling point, add the soaked rice and cook till 3/4 th done .

Strain the water ( reserve 1/2 cup water) . Add the rice , and water to the cooked meat .

Sprinkle mint leaves, fried onions,and ghee.

Cover tightly and cook on a low flame for 10 minutes.

You can add fried cashewnuts and raisins for garnishing!