For Boiling the Lamb Shanks
2–3 lamb shanks
Bay leaves
Dried black lime (loomi)
Cinnamon sticks
Cloves
Cardamom pods
Whole black pepper
Salt to taste
Water to cover
(You may add any preferred aromatics.)
For the Rice
4 cups long-grain rice
5 cups water only (very important)
2–3 tablespoons oil or ghee
1 large onion, chopped (optional)
Salt to taste
Biryani spices or mixed spices (optional)
Important Note:
Long-grain rice does not require soaking — just rinsing.
Water amount must be less than regular rice.
Boiling the Lamb Shanks
Place lamb shanks in a large pot and cover with water.
Add bay leaves, loomi, cinnamon, cloves, cardamom, black pepper, and salt.
Bring to a boil, then simmer until fully cooked and tender.
Strain and keep the broth for cooking the rice.
Preparing the Rice
Rinse the rice well without soaking.
Heat oil or ghee and add the chopped onion (optional).
Add the rice and stir for one minute.
Add 5 cups of broth or water for 4 cups of rice.
Add salt and biryani spices as desired.
Let it boil until the water is absorbed.
Cover and cook on very low heat until fully done.
Assembly and Serving
Place a layer of rice on the serving dish and arrange the lamb shanks on top.
Add a splash of broth on top for extra flavor if desired.
Serve with yogurt salad or raita.
Enjoy — rich, aromatic, and full of flavor.
