Lamb Shank Biryani

It's essential to have recipes like this Lamb Shank Biryani on-hand to make a special dinner more exciting.

Serving Size: 10


Meat Preparation

2.5 Kg Lamb Shank

¼ Cup Salt

¼ Cup Vinegar

Cooking Lamb Shank

2 Tbsp Butter

¼ Cup Cooking Oil

¼ Cup Sliced Onion

1.5 Tbsp Ginger Paste

1 Tbsp Garlic Paste

1 Tsp Green Chili Paste

2 Medium Onion Paste

2.5 Tbsp Cashew Paste

3 Tbsp Biryani Masala Powder

1 Cup Plain Yogurt

2 Bay Leaf

1 Tsp Kewra Water

1 Tsp Rose Water

1 Tsp Sugar

½ Cup Fried Onions

5-6 Prune

7-8 Green Chili

10-12 Raisins

1 Tsp Kewra Water

1 Tsp Rose Water

1 Tbsp Clarified Butter

1 Tbsp Yellow Food Color

Cooking Rice

2 Cinnamon Sticks

5 Cardamom

1 Tsp Cumin Seeds

8-10 Cloves

3 Bay Leaves

2 Tsp Salt

4 Cups Basmati Rice


Sprinkle Fried Onion


1. Soak lamb shank in water with salt and vinegar for minimum 3 hours

2. Place a large pot on stove and add butter, cooking oil, add sliced onion and saute until soft, add ginger-garlic paste, onion paste, green chili paste, cashew paste, biryani masala powder step by step (as shown on the video) and saute until fragrant, add lamb shank

3. Stir fry for 10 minutes then add plain yogurt, bay leaves, kewra water, rose water and cook for 30 minutes on low heat with lid on

4. In a separate pot boil water with cinnamon sticks, cardamom, cumin seeds, cloves, bay leaves, and salt

5. Once the water boils, add soaked basmati rice and cook for 5 minutes with lid on

6. Add sugar to the pot with the lamb shank along with fried onions, prunes, raisins, and fresh green chilies

7. Strain the rice and transfer it into the lamb shank pot and bake for 15 minutes

8. Remove from heat and give it a gentle mix then garnish with a generous amount of fried onions

9. Ready to Enjoy!




  • Black Facebook Icon
  • Black YouTube Icon
  • Black Instagram Icon