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..
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
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!