How to Make Speedy Lamb Bone Biryani

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Before you jump to Lamb Bone Biryani recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Spend less Money In The Kitchen.

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Refrigerators and freezers use a lot of electricity, especially if they are not operating as economically as they should. If you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.

The kitchen alone offers you many small means by which energy and money can be saved. Green living is definitely something we can all accomplish, without difficulty. It's concerning being functional, more often than not.

We hope you got insight from reading it, now let's go back to lamb bone biryani recipe. To cook lamb bone biryani you only need 25 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to prepare Lamb Bone Biryani:

1. You need 1/2 kg of Lamb Bone.
2. Use 1/2 kg of Basmathi Rice.
3. Get 2 piece of Cinnamon.
4. You need 6 of Cloves.
5. Take 6 of Cardamom.
6. Get 1 of Black Cardamom.
7. Get 1 of Maze.
8. Take 1 of Stone flower.
9. Provide 2 of Bay leaf.
10. Take 1/4 cup of Oil.
11. Get 1/4 cup of Ghee.
12. You need 6 of Big Onions.
13. Prepare 4 of Tomatoes.
14. Take 1 Bunch of Coriander.
15. Get 1 Bunch of Mint.
16. You need 2 tbsp of Ginger Garlic paste.
17. Get 4 of Green chilli.
18. Provide 1 of String Curry leaves.
19. You need 1/2 cup of Yogurt.
20. Provide 2 tsp of Red chilli powder.
21. Get 1 tsp of Kashmiri chilli powder.
22. Take 2 tbsp of Coriander powder.
23. You need 1 tbsp of Turmeric powder.
24. Take 10 of Cashews (Optional).
25. Use As needed of Salt.

Steps to make Lamb Bone Biryani:

1. Wash the Lamb bone nicely. Keep this aside. Grind the ginger garlic paste and keep aside. Slice onions, tomatoes and green chillies thinly and keep it.Chop the coriander and mint into finely..
2. Wash the rice nicely and soak for exactly 30 minutes. If you soaked it early just drain and keep aside. Don't over soak..
3. In pressure cooker take lamb bone, little salt, 1/2 chopped coriander, 1/2 chopped mint, 1/2 tbsp of turmeric powder, 1 tbsp of coriander powder, 1 tsp of chilli powder, 1 tbsp of ginger garlic powder and 1 cup of water. Cook upto 5 whistles and release the pressure once done..
4. Now in wide kadai heat oil. Once hot add 1/2 sliced onion, curry leaves, cashews. Saute until golden brown. Drain this and keep aside. In same oil add ghee. Once melted add cinnamon, clove, cardamom, black cardamon, stone flower, bay leaf, maze. After 30 seconds add remaining sliced onion and saute nicely..
5. Now add remaining ginger garlic paste, green chilli. After 1 minute add sliced tomato. Saute until tomato drain the water. Add all the remaining masalas. Add 1/2 cup of yogurt and saute it. Filter the bone from soup and save the soup for later use. Add bone to the sauted mixture and mix it. Reduce the flame and don't burn it. Add enough salt..
6. After 3 minutes add soaked rice, remaining coriander and mint. Using the measuring jug measure the soup and add it. If it is not enough you can add water. If the rice is not soaked I use 1:2 ratio, if it is soaked I use 1:1 ratio to cook the rice. Because, tomato and yogurt is going to give you extra moisture. If you add more water rice will be sticky..
7. You can use pressure cooker or rice cooker to cook the rice. Once done release the pressure garnish with caramelised onion, 1 tsp of ghee and cashews. Serve hot with Onion raita. #mycookbook.

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