Ingredients (Serves 4-6)

For the Lamb Shank Marinade:

• 4 lamb shanks (nalli), with bone
• 1 cup yogurt
• 2 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1 tbsp lemon juice
• Salt to taste

For the Biryani:

• 2 cups basmati rice
• 4 cups water
• 2 bay leaves
• 4 cardamom pods
• 4 cloves
• 2 cinnamon sticks
• 1 tsp cumin seeds
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1/2 cup fresh coriander leaves, chopped
• 1/2 cup mint leaves, chopped
• 2 tbsp ghee or oil
• Saffron strands soaked in milk (optional)
• Salt to taste

For Garnish:

• Fried onions
• Chopped mint and coriander leaves

Instructions

1. Marinate the Lamb Shanks:
   • In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, lemon juice, and salt.
   • Coat the lamb shanks with this marinade and let them sit for at least 2 hours, or preferably overnight, in the fridge for maximum flavor.
2. Cook the Rice:
   • Wash the basmati rice thoroughly and soak it for 30 minutes.
   • Bring water to a boil in a large pot and add bay leaves, cardamom, cloves, cinnamon sticks, and cumin seeds.
   • Add the soaked rice and cook until it is 70-80% done. Drain the rice and set it aside.
3. Cook the Lamb Shanks:
   • In a large, heavy-bottomed pan, heat ghee or oil.
   • Add sliced onions and sauté until golden brown. Remove half of the fried onions for garnish.
   • Add ginger-garlic paste and cook until fragrant.
   • Add the marinated lamb shanks and sear them on all sides.
   • Add chopped tomatoes, green chilies, and cook until the tomatoes soften.
   • Add a little water, cover the pan, and cook the lamb shanks on low heat for about 1.5-2 hours, until they are tender and cooked through.
4. Layer the Biryani:
   • In a large pot, start by placing a layer of cooked lamb shanks.
   • Add a layer of rice over the lamb, followed by a sprinkle of mint, coriander, fried onions, and saffron milk (if using).
   • Repeat the layers until all the rice and lamb are used up, finishing with a layer of rice on top.
5. Dum Cooking:
   • Seal the pot with a lid or dough to trap the steam inside.
   • Cook on low heat for 25-30 minutes to allow the flavors to meld together and the rice to absorb the lamb juices.
6. Serve:
   • Gently fluff the biryani and serve it hot with a side of raita and salan.
   • Garnish with the remaining fried onions, chopped mint, and coriander leaves.