Lamb Shank Biryani has a traditional and rustic taste to it that will sweep you off your feet. Try this one out!
Watch this Masala TV video to learn how to make Lamb Shank Biryani and Chaapat (Parsi Pancakes) Recipes. This show of Dawat with Chef Abida Baloch aired on 5 April 2021.
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Lamb Shank Biryani:
Ingredients:
Yogurt 100 gm
Ginger grated 1 piece
Garlic, crushed 4 cloves
All spice powder 1 tsp
Red chilli powder 1 tsp
Ground coriander 1 tsp
Turmeric 1 tsp
Lemon Juice 1 lemon
Salt & pepper to taste
Oil 2 tbsp
Lamb shanks 1 kg
Onion sliced 1
Cloves 4
Green cardamoms 4
Bay leaves 2
Cinnamon stick 1
Rice 1 cup
Salt to taste
Black pepper as required
Mint 1 bunch
Method:
Mix and blend yogurt, ginger grated, garlic crushed, all spice powder, red chilli powder, ground coriander, turmeric, lemon juice, salt & pepper, add a few slits to the lamb shank and pour the marinade all over. Massage into the meat and leave covered in the fridge overnight or 12 hours. Fry sliced onions in oil until golden. In another pan add water and cloves, green cardamoms, bay leaves, cinnamon stick and cook soaked rice till ¾ done and drain. Add fried onions and mint leaves in rice. Cook lamb shanks in the oven covered at 180 degrees c for 30 minutes or till done. Alternately cook in a pan in its own marinade. Remove from oven and put on top of the rice. Serve with raita.
Chaapat (Parsi Pancakes):
Ingredients
Eggs 2
Sugar 2 tbsp
Semolina 1 tbsp
Flour 1- 1/2 cup
Salt a pinch of
Strands of saffron few
Clarified butter or butter 1 tbsp
Milk 1-1/2 cups
Vanilla essence 1 tsp
Filling:
Bananas 3
Butter 2 tbsp
Grated fresh coconut 3 tbsp
Chopped almonds 1 tbsp
Chopped cashews 1 tbsp
Raisins 2 tbsp
Cinnamon ½ tsp
Honey 3 tbsp
Method:
Beat the eggs. Add sugar, semolina, flour, salt, saffron, ghee or butter, milk and vanilla essence. Mix and keep covered for 2-3 hours. Heat a non-stick frying pan and grease with little ghee or butter. Pour a tablespoon of the chaapat mixture. Spread evenly by tilting the pan. Do the above on medium heat. Once you see the bubbles appear and edges are done, turn gently. Cook on other side and set aside and make all chaapats till the rest of the batter is used.
For fillings, sauté sliced bananas in butter. Add in coconut almonds, cashews and raisins. Sauté for few minutes and keep aside. To assemble in each chaapat, add little banana filling. Fold gently. Add a drizzle of honey and serve immediately.
