Name: Lamb Shank Biryani
Prep time: 45 min
Cook time: 150 min
Total time: 195 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 large Lamb Shanks; 2.5 cups Long-grain Basmati Rice; 1 cup Greek Yogurt; 4 tbsp Ghee (Clarified Butter); 3 units Large Onions, thinly sliced; 2 tbsp Ginger-Garlic Paste; 1 pinch Saffron Strands; 0.25 cup Whole Milk; 1 tbsp Garam Masala Powder; 1 cup Fresh Mint and Cilantro; 6 units Green Cardamom Pods

Meat

Lamb Shank Biryani

Indulge in a masterpiece of Mughlai cuisine featuring succulent lamb shanks slow-cooked to perfection and layered with saffron-infused basmati rice. This aromatic dish is the ultimate showstopper for festive gatherings, offering a rich symphony of spices and tender textures.

Prep

45m

Cook

150m

Serves

Calories

920kcal

Qty	Ingredient
4 large 1200 g	Lamb Shanks
2.5 cups 500 g	Long-grain Basmati Rice
1 cup 240 g	Greek Yogurt
4 tbsp 60 ml	Ghee (Clarified Butter)
3 units 450 g	Large Onions, thinly sliced
2 tbsp 30 g	Ginger-Garlic Paste
1 pinch 0.5 g	Saffron Strands
0.25 cup 60 ml	Whole Milk
1 tbsp 6 g	Garam Masala Powder
1 cup 40 g	Fresh Mint and Cilantro
6 units 6 units	Green Cardamom Pods

2 Method

Step 1: Marinate the lamb shanks in yogurt, ginger-garlic paste, turmeric, chili powder, and salt for at least 4 hours, preferably overnight.

Step 2: Fry the sliced onions in ghee until they are deep golden brown and crispy (birista). Set half aside for garnish.

Step 3: In a heavy-bottomed Dutch oven, sear the marinated lamb shanks in the remaining onion oil/ghee until browned on all sides. Add a splash of water, cover tightly, and slow-cook on low heat for 1.5 to 2 hours until the meat is nearly falling off the bone.

Step 4: Soak the basmati rice for 30 minutes, then parboil in salted water with whole spices (cardamom, cloves, bay leaf) until 70% cooked. Drain the rice.

Step 5: Prepare saffron milk by soaking saffron strands in warm milk.

Step 6: Layering: Over the cooked lamb shanks and their gravy, sprinkle half the fried onions, mint, and cilantro. Spread the parboiled rice evenly over the lamb. Drizzle saffron milk and extra ghee on top.

Step 7: Dum Cooking: Seal the pot with a tight-fitting lid (use foil or dough to create a steam-tight seal). Cook on the lowest heat possible for 25-30 minutes.

Step 8: Let the biryani rest for 10 minutes before opening. Gently fluff the rice from the sides to serve with the whole lamb shanks on top.

·
Use high-quality aged Basmati rice for the best aroma and long, distinct grains.
·
To prevent the bottom from burning during the 'dum' stage, place the pot on a flat iron griddle (tawa) instead of directly on the flame.
·
Don't overcook the rice during the parboiling stage; it should still have a 'bite' as it will finish steaming with the lamb.
·
The 'birista' (fried onions) is the soul of the flavor; ensure they are golden, not burnt, as burnt onions will make the dish bitter.

? FAQ

Can I use a pressure cooker to speed up the process?

Yes, you can cook the lamb shanks in a pressure cooker for about 35-40 minutes until tender before layering with rice, but the slow-cooked flavor is superior.

What is the best way to serve Lamb Shank Biryani?

It is best served with a cool cucumber raita (yogurt dip) and a fresh green salad to balance the rich spices.

Can I use lamb shoulder instead of shanks?

Yes, you can use large bone-in chunks of lamb shoulder, though the presentation and texture of the shank are what make this specific dish unique.

How do I know when the rice is 70% cooked?

The grain should be long and soft on the outside but still have a firm, slightly hard core when pressed between your fingers.