Indian Recipes
Caramelized Onion Pot Roast
Laal Maas Biryani Recipe
| Attribute | Description |
|---|---|
| Recipe Name | Laal Maas Biryani Recipe |
| Translated Name | Laal Maas Biryani Recipe |
| Cuisine | Rajasthani |
| Course | Main Course |
| Diet | Non-Vegetarian |
| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Total Time | 90 minutes |
| Servings | 8 |
Ingredients
| Ingredient | Quantity |
|---|---|
| Mutton (on the bone) | 500 grams |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Cumin powder (Jeera) | 2 teaspoons |
| Coriander Powder (Dhania) | 2 teaspoons |
| Ginger Garlic Paste | 2 tablespoons |
| Salt | To taste |
| Kashmiri dry red chillies | 10 (soaked for 20 mins) |
| Cumin seeds (Jeera) | 1 teaspoon |
| Black cardamom (Badi Elaichi) | 2 |
| Cardamom (Elaichi) Pods/Seeds | 3 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 3 |
| Bay leaf (tej patta) | 1 |
| Ghee | 1 tablespoon |
| Onions (thinly sliced) | 3 |
| Garam masala powder | 1 teaspoon |
| Coriander (Dhania) Leaves | 2 sprigs, chopped |
| Charcoal (for smoking) | pieces |
| Additional Ghee | 1/4 cup |
| Additional Bay leaf | 1 |
| Additional Kashmiri dry red chillies | 2 |
| Additional Black cardamom | 1 |
| Additional Cardamom Pods/Seeds | 2 |
| Additional Cinnamon Stick | 1 inch |
| Additional Cloves | 2 |
| Additional Onions (thinly sliced) | 2 |
| Ginger paste | 2 tablespoons |
| Garlic paste | 2 tablespoons |
| Green Chillies (slit) | 2 |
| Additional Coriander Powder | 2 teaspoons |
| Kashmiri Red Chilli Powder | 1 tablespoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Basmati rice (washed and soaked) | 2 cups |
| Coriander Leaves (finely chopped) | 1/4 cup |
| Mint Leaves (Pudina, finely chopped) | 1/4 cup |
Instructions
-
Prepare the Laal Maas Masala:
- Soak the Kashmiri red chillies in water for approximately 10 minutes.
- In a saucepan, bring water to a rolling boil, reduce the heat, and add the Kashmiri red chillies, cumin seeds, black cardamom, green cardamom, cinnamon stick, cloves, and bay leaf.
- Allow the spices to simmer for about 5-7 minutes, then remove from heat and drain excess water (reserve the water for later).
- Once cool, grind the boiled spices into a smooth paste with a small amount of reserved water. Set aside the prepared Laal Maas Masala.
-
Marinate the Mutton:
- In a mixing bowl, combine the washed and cleaned mutton with yogurt, Laal Maas Masala, cumin powder, coriander powder, turmeric powder, salt, and ginger garlic paste.
- Massage the marinade into the mutton, cover, and allow it to marinate for at least 30 minutes.
-
-
Cook the Laal Maas Masala Curry:
- In a heavy-bottomed pan (kadai), heat ghee on medium flame. Add the sliced onions and sauté until they turn a deep golden brown, which takes around 10 minutes.
- Add the ginger-garlic paste to the browned onions and sauté for another minute.
- Add the marinated mutton with the marinade to the pan, seasoning with additional salt as needed. Pour in 1/2 cup of water and cook on low-medium heat for 25 minutes or until the mutton is 85% cooked.
- Prepare the smoking charcoal by heating it until it glows red. Place the charcoal in a small bowl (katori), add 2 cloves, and place it in the center of the laal maas pan.
- Pour a teaspoon of ghee over the hot charcoal, cover the pan with a lid, and let the smoke infuse the dish for 3-4 minutes.
- Remove the charcoal, add garam masala, and mix. Set aside.
-
*Prepare the Laal Maas Biryani:
