Laal Maas Biryani Recipe
Laal Maas Biryani Recipe is our take on a finger licking good mutton biryani, made with the authentic Rajasthani laal maas. An absolute treat that the entire family can feast on, for a Sunday afternoon meal, leaving each one of your folks simply satisfied.
Laal Maas Biryani Recipe is a flavourful mutton biryani, made by combining the traditional Rajasthani laal maas along with basmati rice.
Basmati rice flavoured with caramelised onions, some earthy ginger garlic and a few whole spices is combined with the fiery mutton cooked in a red masala - essentially from where the mutton dish gets its name 'laal' meaning red and 'maas' meaning meat.
Serve this biryani at dinner parties, carry it to your potluck parties or make it for a weekend meal to treat your family just because.
Try our other Biryani Recipes:
For the marination
- 500 grams Mutton , on the bone, washed and cleaned
- 1/2 cup Curd (Dahi / Yogurt)
- 2 teaspoons Cumin powder (Jeera)
- 2 teaspoons Coriander Powder (Dhania)
- 2 tablespoons Ginger Garlic Paste
- Salt , to taste For the Laal maas masala
- 10 Kashmiri dry red chillies , soaked in water for at least 20 minutes
- 1 teaspoon Cumin seeds (Jeera)
- 2 Black cardamom (Badi Elaichi)
- 3 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 3 Cloves (Laung)
- 1 Bay leaf (tej patta) Other Ingrediengts
- 1 tablespoon Ghee
- 3 Onions , thinly sliced
- 1 teaspoon Garam masala powder
- Salt , to taste
- 2 sprig Coriander (Dhania) Leaves , chopped
- Charcoal , pieces for smoking For the Biryani
- 1/4 cup Ghee
- 1 Bay leaf (tej patta)
- 2 Kashmiri dry red chillies
- 1 Black cardamom (Badi Elaichi)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cloves (Laung)
- 2 Onions , thinly sliced
- 2 tablespoons Ginger , paste
- 2 tablespoons Garlic , paste
- Salt , to taste
- 2 Green Chillies , slit
- 2 teaspoons Coriander (Dhania) Powder
- 1 tablespoons Kashmiri red chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 cups Basmati rice , washed and soaked for 30 minutes
- 1/4 cup Coriander (Dhania) Leaves , finely chopped
- 1/4 cup Mint Leaves (Pudina) , finely chopped
How to make Laal Maas Biryani Recipe
To begin making the Laal Maas Biryani Recipe, we will first make the laal maas.
First, soak the Kashmiri red chillies in water for about 10 minutes.
Once done, heat a saucepan with water, halfway through the pan, on medium flame and bring it to a rolling boil.
Once it comes to a rolling boil, reduce the flame, and add all the whole spices - kashmiri red dry chillies, cumin seeds, black cardamom, green cardamom, cinnamon stick, cloves and bay leaf.
Let it boil for about 5-7 minutes and then turn off the flame.
Drain the excess water and set aside. Do not discard the water. Cool the boiled spices to room temperature and grind to a smooth paste using very little water.
Transfer the Laal Maas Masala to a bowl and set aside.
In a mixing bowl, combine the washed and cleaned mutton along with yogurt, freshly ground laal maas masala, cumin powder, coriander powder, turmeric powder, salt and ginger garlic paste.
Nicely massage the marinade on to the mutton pieces, cover and set aside for a minimum of 30 minutes.
In a kadai heat ghee on medium flame, add the sliced onions and saute until they turn into a lovely brown colour. This will take about 10 minutes on low medium heat stirring continuously, to get an even colour.
To the browned onions, now add the ginger garlic paste, and continue to cook for yet another minute.
At this stage, add the marinated mutton pieces along with the marinade and give it a good stir.
Add salt to taste, and about 1/2 cup of water, and allow the mutton to cook on medium-low heat for about 25 minutes or until the mutton is 85% cooked.
Turn on the flame and light a piece of charcoal until burning red hot.
Once its well lit, transfer the charcoal piece, into a small katori, and add 2 cloves into this same katori.
Now gently place the charcoal katori in the centre of laal maas kadai, pour about 2 teaspoons of ghee over it and immediately close the kadai with a lid.
Allow the smoke to be absorbed by the laal maas.
Open the lid after 3-4 minutes, remove the katori with the coal; add the garam masala and mix it properly. Set this laal maas masala curry aside. You can eat this laal maas curry along with rice or even phulka for lunch or dinner.
Heat a pressure cooker with ghee on medium flame, to this add the whole spices - bay leaf, kashmiri red chilli, big cardamom, small cardamom, cloves and cinnamon.
Once these whole spices begin to sizzle, add the thinly sliced onions and saute until they turn into a light brown colour.
Once the onions have browned, add the ginger garlic paste, green chillies and salt.
Continue to cook for about a minute or two.
Then add the coriander powder, turmeric powder and kashmiri red chilli powder.
Stir well, now add the pre cooked laal maas, meat and gravy included and give it a good mix until well combined.
Finally, add the washed and drained rice, 4 cups of water, coriander and mint leaves and give it a quick stir.
Adjust the salt to suit your taste.
Close the pressure cooker and pressure cook the Laal Maas Biryani for 2-3 whistles and turn off the flame.
Allow the pressure to release naturally and then open the pressure cooker. Give the Laal Maas Biryani a gentle stir taking care to keep the Biryani rice separate.
Transfer the Laal Maas Biryani to a platter and serve piping hot.
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