Lamb Shank with Rice in One Pot | Persian Lamb Rice Recipe | Ramadan Special | Easy step by step

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and less expensive than lamb.

saffron

💰Cheaper: turmeric

Turmeric adds color and flavor at a lower cost.

basmati rice

💰Cheaper: jasmine rice

Jasmine rice is often less expensive and works well in this dish.

dried fruits

💰Cheaper: fresh fruits

Fresh fruits can provide a similar sweetness and are often cheaper.

Marinate lamb shank with ginger garlic paste, oil, and spices including cumin, coriander, turmeric, salt, clove, and nutmeg.

Heat oil in a large pot and add bay leaves and cardamom; sauté for a minute.

Add chopped onions and cook until translucent.

Stir in chopped tomato and cook until softened.

Add marinated lamb shank and sear until browned on all sides.

Pour in water and bring to a boil; then reduce heat and simmer until lamb is tender.

In a separate pot, soak basmati rice in cold water for 30 minutes to 1 hour, then drain.

Add soaked rice to boiling water with salt and cook until slightly undercooked; drain and rinse.

Layer the partially cooked rice over the lamb in the pot, cover, and steam on low heat for 30-40 minutes.

Mix in raisins and fried onion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens