Lamb Shank Biryani Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

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.

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.