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.
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:
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.
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.
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!