How To Make Mutton Shank Biryani - Nalli Gosht Biryani

How To Make Mutton Shank Biryani - Nalli Gosht Biryani - Lamb Shank

Delicious Mutton Shank Biryani is prepared with special Mughlai spices and aromatic basmati rice. Lamb shank biryani (Nalli gosht biryani) is a very delicious biryani flavoured. This biryani is one of the kind that anyone can fall in love with the first bite. Do treat your family and guest with this amazing mouth-watering mutton shank biryani.

Ingredients for Mutton Shank Biryani - Nalli Biryani

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 the 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 cup / Green 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

Method for Mutton Shank Biryani - Nalli Biryani

Add shanks in a bowl and then ass salt and black pepper, lemon juice, and oil and rub evenly on the shanks and leave it marinated on for 4 hours.
now soak basmati rice for 25 minutes
next, add water to a pot and add salt, star anise, cinnamon stick, cumin seed, and vinegar.
boil the strained basmati rice in it and make it 90% done, strain and leave aside, now the rice process is ready
now in a pan heat oil then add onion, cook until the onion changes its colour, then add green cardamom, green chili paste, bay leaf, cinnamon stick and stir for 3 minutes.
then add the marinated shanks and stir on a high flame for 8 minutes.
After 10 minutes the shanks change their colour add water and cover the lid and tender the shanks for 40 -45 minutes and make sure the water is 80% evaporated.
Then take out the shanks in a bowl and keep aside and in the same pot add ginger garlic paste, and tomato puree around 5 to 8 minutes until the oil separates on a medium flame.
then add red chili, salt, turmeric, coriander powder, cumin powder, and lemon juice for 3-5 minutes.
finally, add yogurt and stir for 5 minutes and add the tender shanks, mix it well on low flame. cover the lid and the gravy is ready
now the presentation time, take a mud pot and first spread evenly gravy oil in the bottom then add boiled basmati rice then the gravy and again rice layer.
In the last add shanks, biryani colour, and fried onions.
cover the pot with dough and make the hole in between so the shank bone poops out in the middle like a pot lid, cover that bone with aluminum foil, give marks with a fork on the dough, brush the dough with butter and place the pot in the oven
Now give dum to the biryani in the oven at 180 degrees for around 20 minutes but confirm before taking it out that whether the crust is golden brown.
Finally serve the Mutton Shank Biryani - Nalli Gosht Biryani.