Laal Maas Biryani Recipe
Description:
Laal Maas Biryani is a tantalizing, spicy Rajasthani mutton biryani that combines the rich, bold flavors of traditional Laal Maas with fragrant basmati rice. This dish takes you on a sensory journey, with tender pieces of mutton cooked in a fiery masala and then layered with aromatic rice, resulting in a mouthwatering main course that will leave you craving more.
Cuisine: Rajasthani
Course: Main Course
Diet: Non-Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Marination: | |
| Mutton (on the bone, washed and cleaned) | 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 |
| For the Laal Maas Masala: | |
| Kashmiri dry red chillies | 10, soaked in water for 20 minutes |
| 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 |
| Other Ingredients: | |
| Ghee | 1 tablespoon |
| Onions (thinly sliced) | 3 |
| Garam masala powder | 1 teaspoon |
| Salt | To taste |
| Coriander leaves (chopped) | 2 sprigs |
| Charcoal (for smoking) | Few small pieces |
| For the Biryani: | |
| Ghee | 1/4 cup |
| Bay leaf (Tej Patta) | 1 |
| Kashmiri dry red chillies | 2 |
| Black cardamom (Badi Elaichi) | 1 |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2 |
| Onions (thinly sliced) | 2 |
| Ginger paste | 2 tablespoons |
| Garlic paste | 2 tablespoons |
| Salt | To taste |
| Green chillies (slit) | 2 |
| Coriander powder (Dhania) | 2 teaspoons |
| Kashmiri red chilli powder | 1 tablespoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Basmati rice (washed and soaked for 30 minutes) | 2 cups |
| Coriander leaves (finely chopped) | 1/4 cup |
| Mint leaves (Pudina, finely chopped) | 1/4 cup |
Preparation Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 90 minutes
Serves: 4-6
Instructions
-
Marinate the Mutton:
- In a large mixing bowl, combine the mutton, curd, cumin powder, coriander powder, ginger garlic paste, and salt. Mix everything well to coat the mutton evenly. Allow the mutton to marinate for at least 30 minutes to absorb all the flavors.
-
Prepare the Laal Maas Masala:
- To make the Laal Maas masala, start by soaking the Kashmiri dry red chillies in water for about 20 minutes. Once softened, grind them into a smooth paste.
- In a large pan, heat a tablespoon of ghee. Add cumin seeds, black cardamom, cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté these whole spices for a few seconds until aromatic.
- Add the ground red chilli paste and cook for 3-4 minutes, allowing the oil to separate and the paste to deepen in color. Stir in the marinated mutton and cook on medium heat until the mutton is browned on all sides.
-
Prepare the Biryani Masala:
- In another pan, heat 1/4 cup ghee. Add bay leaf, Kashmiri red chillies, black cardamom, cardamom pods, cinnamon stick, and cloves. Sauté briefly until fragrant.
- Add the sliced onions and cook until they turn golden brown and caramelized. This will add sweetness to the dish, balancing the spiciness of the Laal Maas.
- Stir in ginger and garlic paste, green chillies, coriander powder, red chilli powder, and turmeric powder. Sauté until the mixture is fragrant and the raw smell disappears.
-
Cook the Basmati Rice:
- In a separate pot, bring water to a boil and add the soaked basmati rice along with a pinch of salt. Cook the rice until it is about 70-80% done. Drain the water and set the rice aside.
-
Assemble the Biryani:
- In a large pot, layer the cooked Laal Maas at the bottom. Then, gently layer the half-cooked rice over the mutton. Sprinkle chopped coriander and mint leaves for freshness and fragrance.
- To infuse a smoky aroma, heat a small piece of charcoal until it is red-hot. Place it in a small bowl and place it in the center of the biryani. Drizzle some ghee over the charcoal and cover the pot immediately to trap the smoke inside. Let it sit for about 5-7 minutes to allow the biryani to absorb the smoky flavor.
-
Final Steaming:
- Once the smoking is complete, cover the pot tightly with a lid and reduce the heat to low. Let the biryani cook for an additional 15-20 minutes. This will allow the rice to absorb all the masala and flavors from the mutton.
-
Serve the Biryani:
- Gently fluff the biryani with a fork and serve it hot with a side of raita, salad, or boiled eggs.
Tips:
- Ensure the mutton is cooked well and tender to ensure a flavorful biryani.
- If you like your biryani spicier, you can add more green chillies or red chilli powder.
- For a more aromatic flavor, you can also add rose water or kewra water during the final steaming.
Enjoy this rich and aromatic Laal Maas Biryani, a true reflection of Rajasthan’s regal culinary heritage!
