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Nalli Gosht Biryani Recipe

Nalli Gosht Biryani
How to make Nalli Gosht BiryaniPhoto Credit: Instagram /biryanigourmet

Check out this mouth-watering Nalli Gosht Biryani recipe that is full of aroma, flavours and spices.

  • Total Cook Time1 hr 05 mins
  • Prep Time 15 mins
  • Cook Time 50 mins
  • Recipe Servings4
  • Medium

Ingredients of Nalli Gosht Biryani

  • 1.5 Cup Ghee
  • 400 gram Onion
  • 600 gram Lamb shanks
  • 1 tsp Oil
  • 1 tsp Chilli powder
  • 1 tsp Garam masala
  • 1 tsp Turmeric
  • 2 tsp Ginger and garlic paste
  • 3/4 cup Water
  • 1 tsp Black Cumin seeds
  • 2 Bay leaves
  • 35 gram Almonds
  • 25 gram Raisins
  • 1/2 cup Curd
  • 1/2 cup Milk
  • 1 Lemon
  • Mint Leaves, finely chopped
  • 20 gram Coriander leaves, finely chopped
  • 2 Green cardamom
  • 4 tbsp Rose water
  • 400 gram Basmati Rice
  • 1 Black cardamom
  • 1 Star anise
  • 4 Cloves
  • 2 Cinnamon stick

How to Make Nalli Gosht Biryani

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First we will make the lamb shank curry which will be combined with the rice to make the biryani. Preheat the pressure cooker with little ghee, add lamb shanks and all the ingredients for the curry, add water, close the lid and let it cook for 2 to 3 whistles.
For the rice, boil water double than rice, add rice, salt, whole spices and cook only till the grains are cooked 70 per cent.
For the biryani layering and garnishing, fry onions with bay leaf and remove the onions once done. In the same oil, add black cumin seeds, raisins and almonds and fry these too.
Now to the rice, add and mix some fried onions, some almonds, raisins, some mint and coriander leaves, and rose water.
For the dum, take a vessel and add some oil. Keep on low flame. Next goes some curry and some meat. Next add half of the rice on top of it, evenly spread. Next add and spread evenly some fried almonds, raisins, mint and coriander leaves, lemon juice and fried onions. Sprinkle, mace, nutmeg powder and green cardamom . Add some yoghurt and spread evenly.
For the next layer, repeat the same layer one all over again. Drizzle some ghee on top. Close it with aluminium foil, then cover with the lid.
Let it simmer for 25 to 30 min or till the rice is cooked. Serve hot with chilled raita of your choice.
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