Lal Mas Biryani Recipe (Laal Maas Biryani)
If you are a fan of bold flavors and want to try something that is rich, spicy, and utterly indulgent, Lal Mas Biryani is a must-try. This fiery and flavorful Rajasthani dish is a wonderful marriage of tender mutton, aromatic spices, and fragrant basmati rice. The process of slow-cooking the mutton along with the biryani rice ensures that each bite is bursting with flavor, and the smoky infusion gives this dish an authentic touch. Here’s how you can recreate this deliciousness at home!
Ingredients for Lal Mas Biryani
| Ingredient | Quantity |
|---|---|
| Mutton (with bone) | 500 grams |
| Yogurt | 1/2 cup |
| Cumin powder | 2 tsp |
| Coriander powder | 2 tsp |
| Ginger garlic paste | 2 tbsp |
| Salt | To taste |
| Dry Kashmiri chillies | 10, soaked in warm water for 20 minutes |
| Cumin seeds | 1 tsp |
| Big cardamom | 2 pods |
| Green cardamom | 3 pods |
| Cinnamon stick | 1 inch |
| Cloves | 3 pieces |
| Bay leaf | 1 leaf |
| Ghee | 1 tbsp (for curry) |
| Onions (thinly sliced) | 3 medium onions |
| Garam masala powder | 1 tsp |
| Fresh coriander leaves | 2 sprigs, chopped |
| Charcoal (for smoking) | 1 small piece |
| Ghee (for smoking) | 1/4 cup |
| Green chillies | 2, slit |
| Kashmiri red chili powder | 1 tbsp |
| Turmeric powder | 1/2 tsp |
| Basmati rice (washed and soaked for 30 mins) | 2 cups |
| Fresh coriander (chopped) | 1/4 cup |
| Fresh mint leaves (chopped) | 1/4 cup |
Preparation Time
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Servings: 8
Cuisine: Rajasthani
Course: Main Course
Diet: Non-Vegetarian
How to Make Lal Mas Biryani
Step 1: Prepare the Mutton Marinade
To begin with, prepare the marinade for the mutton. Take the dry Kashmiri red chillies, soak them in warm water for about 10 minutes until they soften. Once softened, grind them into a smooth paste.
In a large mixing bowl, add the mutton, yogurt, the freshly ground Kashmiri red chili paste, cumin powder, coriander powder, turmeric powder, ginger garlic paste, and salt. Mix everything well and let it marinate for 30 minutes. This step helps to infuse the mutton with all the spices and flavors.
Step 2: Cooking the Mutton Curry
Now, heat a generous amount of ghee in a heavy-bottomed pan (kadhai). Add the sliced onions and cook them until they turn golden brown. This should take about 10 minutes. Once the onions are browned, add the ginger garlic paste and sauté for another minute.
Add the marinated mutton to the pan and mix everything together. Add a pinch of salt and about 1/2 cup of water to help cook the mutton. Let the mutton cook for about 25 minutes or until it is 85% cooked through. After the cooking time, turn off the flame and place a piece of hot charcoal in a small bowl inside the pan. Pour a little ghee over the charcoal and close the lid immediately to allow the mutton to get a smoky flavor. Let it sit for about 3-4 minutes before removing the charcoal.
Add garam masala powder to the mutton, mix well, and set it aside.
Step 3: Prepare the Biryani
In a pressure cooker, heat some ghee. Add the bay leaves, dry Kashmiri red chillies, green cardamom, big cardamom, cloves, and cinnamon stick. Sauté the spices for about a minute until they release their aroma.
Next, add the thinly sliced onions and cook until they turn lightly brown. Once browned, add the ginger garlic paste, slit green chillies, and salt. Stir for 1-2 minutes. Now, add the coriander powder, Kashmiri red chili powder, and turmeric powder, and cook for another 2 minutes.
Add the prepared mutton curry along with its gravy to the pressure cooker. Stir everything well. Then, add the soaked and drained rice to the pot. Pour in about 4 cups of water, along with salt to taste. Add fresh coriander and mint leaves. Mix everything together.
Step 4: Pressure Cook the Biryani
Close the pressure cooker lid and cook the biryani on medium heat for about 2-3 whistles. Once done, turn off the flame and allow the pressure to release naturally. Open the lid and gently fluff the biryani.
Step 5: Serving
Serve the Lal Mas Biryani hot with a side of coriander tadka raita, mint-onion kachumber salad, and crispy papad. This dish is rich and flavorful, making it the perfect choice for a weekend meal or a special occasion.
Tips for a Perfect Lal Mas Biryani
- Choose the right cut of mutton: For the best flavor and tenderness, opt for bone-in cuts of mutton, as the bone adds richness to the curry.
- Marinate well: The longer you marinate the mutton, the better the flavors will develop. If you can, marinate the mutton for a few hours or even overnight.
- Use basmati rice: Basmati rice will give you long, fluffy grains and add a fragrant aroma to the biryani.
- Smoking the mutton: The process of smoking the mutton with charcoal gives it an authentic, deep smoky flavor. Be sure to do this step for the best results.
- Rest the biryani: After cooking, let the biryani rest for a few minutes before serving. This allows the flavors to settle and intensify.
Lal Mas Biryani is a dish that brings together the richness of Rajasthani cuisine and the joy of flavorful biryani. With tender mutton, aromatic spices, and fragrant rice, this dish is sure to become a family favorite. Enjoy it with your loved ones for a memorable meal!
