Laal Maas Biryani Recipe
Description:
Laal Maas Biryani is an iconic Rajasthani dish that brings together the bold flavors of Laal Maas curry with aromatic biryani rice, creating a delectable and unforgettable meal. Famous for its fiery red color and spicy kick, Laal Maas is made with mutton cooked in a rich blend of spices, including dried Kashmiri chilies that provide a beautiful red hue and deep flavor. In this recipe, weโve combined the traditional Laal Maas with the hearty goodness of biryani, ensuring every bite is bursting with flavor. Perfect for a weekend dinner, this dish is a celebration of Rajasthanโs rich culinary heritage.
Cuisine:
Rajasthani
Course:
Main Course
Diet:
Non-Vegetarian
Ingredients:
For Marination:
| Ingredient | Quantity |
|---|---|
| Mutton (with bones) | 500 grams (washed and cleaned) |
| Curd | 1/2 cup |
| Cumin Powder | 2 tsp |
| Coriander Powder | 2 tsp |
| Ginger Garlic Paste | 2 tbsp |
| Salt | To taste |
For Laal Maas Masala:
| Ingredient | Quantity |
|---|---|
| Dried Kashmiri Chillies | 10 (soaked in hot water for 20 minutes) |
| Cumin Seeds | 1 tsp |
| Big Cardamom | 2 |
| Cardamom | 3 |
| Cinnamon | 1 inch |
| Cloves | 3 |
| Bay Leaf | 1 |
Other Ingredients for Laal Maas:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tbsp |
| Onion | 3, thinly sliced |
| Garam Masala Powder | 1 tsp |
| Salt | To taste |
| Coriander Leaves | 2 sprigs, chopped |
| Charcoal | For smoking |
For Biryani:
| Ingredient | Quantity |
|---|---|
| Ghee | 1/4 cup |
| Bay Leaf | 1 |
| Dried Kashmiri Chillies | 2 |
| Big Cardamom | 1 |
| Cardamom | 2 |
| Cinnamon | 1 inch |
| Cloves | 2 |
| Onion | 2, thinly sliced |
| Ginger Paste | 2 tbsp |
| Garlic Paste | 2 tbsp |
| Salt | To taste |
| Green Chilies | 2, chopped |
| Coriander Powder | 2 tsp |
| Kashmiri Red Chilli Powder | 1 tbsp |
| Turmeric Powder | 1/2 tsp |
| Rice | 2 cups, washed and soaked for 30 minutes |
| Coriander Leaves | 1/4 cup, finely chopped |
| Mint Leaves | 1/4 cup, finely chopped |
Preparation Time:
30 minutes
Cooking Time:
60 minutes
Instructions:
1. Preparing Laal Maas:
- Soak the dried Kashmiri red chillies in lukewarm water for 10 minutes. After soaking, heat water in a saucepan. Once it begins to boil, reduce the flame and add the soaked chilies along with cumin seeds, big cardamom, cardamom, cinnamon, cloves, and bay leaves. Let it simmer for 5-7 minutes before turning off the gas. Drain the water and set the whole spices aside to cool.
- Once the spices have cooled, grind them into a smooth paste using a little water in a mixer grinder. Keep this masala paste aside for later use.
- In a large mixing bowl, marinate the mutton by adding curd, ground masala paste, cumin powder, coriander powder, turmeric powder, salt, and ginger garlic paste. Mix well and let it rest for at least 30 minutes.
2. Cooking the Laal Maas Curry:
- Heat ghee in a pan. Add sliced onions and cook until they turn a deep golden brown, which should take about 10 minutes.
- Once the onions are browned, add the ginger garlic paste and cook for another minute until aromatic.
- Add the marinated mutton to the pan and cook for 25 minutes, stirring occasionally. Add salt and 1/2 cup of water, then cook until the mutton is 85% cooked.
- Turn off the heat and place a piece of hot coal in a small bowl, placing it in the center of the pan. Drizzle ghee over the coal, cover the pan, and let it smoke for 3-4 minutes. Afterward, remove the coal and stir in garam masala powder. Set the curry aside.
3. Preparing the Biryani:
- In a pressure cooker, heat ghee and add bay leaf, dried Kashmiri chilies, big cardamom, cardamom, cinnamon, and cloves. Cook for a minute to release their flavors.
- Add the sliced onions and cook until they turn light brown. Then add the ginger paste, garlic paste, green chilies, and salt. Cook for 1-2 minutes.
- Stir in coriander powder, turmeric powder, and Kashmiri red chili powder, allowing them to cook for 2 minutes.
- Add the red meat curry into the pressure cooker along with the soaked rice, 4 cups of water, salt to taste, coriander leaves, and mint leaves. Mix everything gently and close the lid of the cooker.
- Cook for 2-3 whistles, then turn off the heat and allow the pressure to release naturally.
4. Final Steps:
- Once the pressure has released, open the cooker and fluff the biryani gently. Your Laal Maas Biryani is now ready to be served!
Serving Suggestions:
Serve this flavorful Laal Maas Biryani with a side of Coriander Tadka Raita, Mint Onion Kachumber Salad, and crispy Papad for a complete meal. Itโs perfect for a festive weekend dinner or a special occasion!
Enjoy the spicy, smoky, and aromatic flavors of this Rajasthani masterpiece with your loved ones. This Laal Maas Biryani recipe will surely become a favorite in your culinary repertoire!
