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Bangladeshi Lamb Shank Biriyani Recipe

Discover the regal flavors of Dhaka with our Bangladeshi Lamb Shank Biriyani Recipe, a dish steeped in tradition and crafted with the utmost care. This luxurious biryani features tender lamb shanks marinated and cooked with an aromatic blend of spices, including cardamom, cinnamon, and cloves, layered with fluffy, fragrant basmati rice. Enhanced with the richness of saffron milk, the crunch of fried onions, and a hint of sweetness from raisins and alubukhara, each bite offers a symphony of textures and flavors. Perfect for special occasions or a lavish weekend feast, this recipe promises to transport your senses to the heart of Bangladesh's culinary heritage. Follow our step-by-step guide to recreate this masterpiece and bring a taste of Bangladeshi royalty to your table.

This image features a plate of vibrant and colorful biryani. In the center of the plate is a large, bone-in lamb shank, surrounded by fragrant basmati rice tinted with yellow and orange hues. The rice is speckled with pieces of meat, herbs, and spices. Accompanying the biryani on the plate are slices of lime, green chili, and rings of red onion, adding a fresh contrast to the rich, flavorful dish. The plate is set on a blue woven mat, enhancing the rustic and appetizing presentation.
Bangladeshi Lamb Shank Biriyani Recipe

Ingredients for the Meat:

  • Lamb Shank or Mutton: 2 kg

  • Baking Soda: 2 tsp

  • Lime Juice: From 1 lime

  • Cooking Oil: 4 tbsp

  • Unsalted Butter: 2 tbsp

  • Bay Leaves: 2

  • Cardamom: 4

  • Black Cardamom: 2

  • Cinnamon Sticks: 3 small

  • Onions: ½ cup, thinly sliced

  • Onion Paste: ½ cup

  • Garlic Paste: 2 tbsp

  • Ginger Paste: 2 tbsp

  • Green Chili Paste: 1 tbsp

  • Biriyani Masala: 1 pack or 3½ tbsp (includes salt)

  • Plain Yogurt: ¾ cup

  • Sugar: 1 tsp

  • Cashew Paste: 2½ tbsp

  • Salt: ½ tsp (adjust to taste)

  • Water: ¾ cup hot

Ingredients for the Rice:

  • Basmati Rice: 3 cups, soaked for 30 minutes

  • Water: Enough to cook the rice

  • Salt: 2-3 tsp (water should taste similar to sea water)

  • Shahi Jeera: 1½ tsp

  • Cardamom: 4

  • Black Cardamom: 2

  • Cinnamon Sticks: 3

  • Cloves: 8

Additional Ingredients for Layering:

  • Fried Onions (Beresta): ½ cup + ¼ cup for garnish

  • Powder Milk: ¼ cup

  • Rose Water: 2 tsp

  • Kewra Water: 1 tsp + 1 tsp for sprinkling

  • Saffron Milk: ½ tsp saffron strands soaked in ¾ cup hot milk

  • Ghee: 1 tsp + 1 tsp for garnishing

  • Raisins: 1½ tbsp

  • Alubukhara (Dried Plums): 5-6

  • Green Chilies: 6-7

Cooking Method:

  1. Prepare the Meat:

  • Mix lamb with baking soda and lime juice, submerge in water, and wash after 10 minutes to remove any gamy smell.

  • Heat oil and butter in a large pot, add bay leaves, cardamoms, and cinnamon. Saute onions until soft.

  • Add onion paste and saute briefly. Stir in a splash of water, garlic, ginger, and green chili pastes, and cook until fragrant.

  • Add the washed meat, biriyani masala, yogurt, and sugar. Mix thoroughly and cook covered on low heat for 5 minutes to allow flavors to meld.

  • Stir in cashew paste and salt, cook on medium heat for another 5 minutes until oil separates. Add hot water, cover, and simmer until the meat is tender, about 40 minutes.

  1. Prepare the Rice:

  • Bring a large pot of water to boil, add rice seasonings, and steep for 5 minutes. Remove spices with a strainer.

  • Add soaked rice and cook on high heat until al dente, about 6-7 minutes. Drain and set aside.

  1. Layering and Final Cooking:

  • In the meat pot, mix in powder milk and ½ cup fried onions. Add rose and kewra water; cook covered on low heat for 2-3 minutes.

  • Place a pot with hot charcoal in the center, pour 1 tsp ghee over charcoal, and cover immediately to infuse smoky flavor for 5 minutes.

  • Remove the coal, add raisins, alubukhara, extra fried onions, and green chilies. Layer cooked rice on top.

  • Sprinkle kewra water, remaining ghee, and saffron milk. Cover and cook on the lowest heat for 20-25 minutes.

  • Mix lightly before serving. Garnish with fried onions and serve hot with salad and borhani.

Enjoy this royal feast, a true essence of Dhakaiya culinary artistry!



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