Laal Maas Biryani Recipe
A non-veg Rajasthani recipe with mutton - on the bone, curd (dahi / yogurt), teaspoons cumin powder (jeera). Ready in 1h 30m, serves 8.
Curated byPriyanka Rathore🇮🇳
Instructions
36 steps- 1
To begin making the Laal Maas Biryani Recipe, we will first make the laal maas
- 2
To make the Laal Maas - We will first make the Laal maas masala First, soak the Kashmiri red chillies in water for about 10 minutes
kashmiri dry red chillies - soaked in water for at least 20 minutes(10)garam masala powder(1 teaspoon)kashmiri dry red chillies(2)green chillies - slit(2)tablespoons kashmiri red chilli powder(1)basmati rice - washed and soaked for 30 minutes(2 cups) - 3
Once done, heat a saucepan with water, halfway through the pan, on medium flame and bring it to a rolling boil
kashmiri dry red chillies - soaked in water for at least 20 minutes(10) - 4
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
teaspoons cumin powder (jeera)(2)kashmiri dry red chillies - soaked in water for at least 20 minutes(10)cumin seeds (jeera)(1 teaspoon)black cardamom (badi elaichi)(2)cardamom (elaichi) pods/seeds(3)inch cinnamon stick (dalchini)(1)cloves (laung)(3)bay leaf (tej patta)(1)bay leaf (tej patta)(1)kashmiri dry red chillies(2)black cardamom (badi elaichi)(1)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)cloves (laung)(2)green chillies - slit(2)tablespoons kashmiri red chilli powder(1) - 5
Let it boil for about 5-7 minutes and then turn off the flame
kashmiri dry red chillies - soaked in water for at least 20 minutes(10)basmati rice - washed and soaked for 30 minutes(2 cups) - 6
Drain the excess water and set aside
kashmiri dry red chillies - soaked in water for at least 20 minutes(10) - 7
Do not discard the water
kashmiri dry red chillies - soaked in water for at least 20 minutes(10) - 8
Cool the boiled spices to room temperature and grind to a smooth paste using very little water
tablespoons ginger garlic paste(2)kashmiri dry red chillies - soaked in water for at least 20 minutes(10)tablespoons ginger - paste(2)tablespoons garlic - paste(2) - 9
Transfer the Laal Maas Masala to a bowl and set aside
garam masala powder(1 teaspoon) - 10
To marinate the mutton for the laal maas 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
mutton - on the bone(500 grams)teaspoons cumin powder (jeera)(2)teaspoons coriander powder (dhania)(2)tablespoons ginger garlic paste(2)salt - to tastecumin seeds (jeera)(1 teaspoon)garam masala powder(1 teaspoon)salt - to tastesprig coriander (dhania) leaves - chopped(2)tablespoons ginger - paste(2)tablespoons garlic - paste(2)salt - to tasteteaspoons coriander (dhania) powder(2)tablespoons kashmiri red chilli powder(1)turmeric powder (haldi)(1/2 teaspoon)basmati rice - washed and soaked for 30 minutes(2 cups)coriander (dhania) leaves - finely chopped(1/4 cup) - 11
Nicely massage the marinade on to the mutton pieces, cover and set aside for a minimum of 30 minutes
mutton - on the bone(500 grams)kashmiri dry red chillies - soaked in water for at least 20 minutes(10)basmati rice - washed and soaked for 30 minutes(2 cups) - 12
To make the Laal Maas Masala CurryIn a kadai heat ghee on medium flame, add the sliced onions and saute until they turn into a lovely brown colour
ghee(1 tablespoon)onions - thinly sliced(3)garam masala powder(1 teaspoon)ghee(1/4 cup)onions - thinly sliced(2) - 13
This will take about 10 minutes on low medium heat stirring continuously, to get an even colour
kashmiri dry red chillies - soaked in water for at least 20 minutes(10)basmati rice - washed and soaked for 30 minutes(2 cups) - 14
To the browned onions, now add the ginger garlic paste, and continue to cook for yet another minute
tablespoons ginger garlic paste(2)onions - thinly sliced(3)onions - thinly sliced(2)tablespoons ginger - paste(2)tablespoons garlic - paste(2) - 15
At this stage, add the marinated mutton pieces along with the marinade and give it a good stir
mutton - on the bone(500 grams) - 16
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
mutton - on the bone(500 grams)salt - to tastekashmiri dry red chillies - soaked in water for at least 20 minutes(10)salt - to tastesalt - to tastebasmati rice - washed and soaked for 30 minutes(2 cups) - 17
Turn on the flame and light a piece of charcoal until burning red hot
charcoal - for smoking - 18
Once its well lit, transfer the charcoal piece, into a small katori, and add 2 cloves into this same katori
cloves (laung)(3)charcoal - for smokingcloves (laung)(2) - 19
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
teaspoons cumin powder (jeera)(2)teaspoons coriander powder (dhania)(2)ghee(1 tablespoon)charcoal - for smokingghee(1/4 cup)teaspoons coriander (dhania) powder(2) - 20
Allow the smoke to be absorbed by the laal maas
- 21
Open the lid after 3-4 minutes, remove the katori with the coal; add the garam masala and mix it properly
kashmiri dry red chillies - soaked in water for at least 20 minutes(10)garam masala powder(1 teaspoon)basmati rice - washed and soaked for 30 minutes(2 cups) - 22
Set this laal maas masala curry aside
garam masala powder(1 teaspoon) - 23
You can eat this laal maas curry along with rice or even phulka for lunch or dinner
basmati rice - washed and soaked for 30 minutes(2 cups) - 24
To make the Laal maas biryani 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
kashmiri dry red chillies - soaked in water for at least 20 minutes(10)black cardamom (badi elaichi)(2)cardamom (elaichi) pods/seeds(3)inch cinnamon stick (dalchini)(1)cloves (laung)(3)bay leaf (tej patta)(1)ghee(1 tablespoon)ghee(1/4 cup)bay leaf (tej patta)(1)kashmiri dry red chillies(2)black cardamom (badi elaichi)(1)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)cloves (laung)(2)tablespoons kashmiri red chilli powder(1) - 25
Once these whole spices begin to sizzle, add the thinly sliced onions and saute until they turn into a light brown colour
onions - thinly sliced(3)onions - thinly sliced(2) - 26
Once the onions have browned, add the ginger garlic paste, green chillies and salt
tablespoons ginger garlic paste(2)salt - to tastekashmiri dry red chillies - soaked in water for at least 20 minutes(10)onions - thinly sliced(3)salt - to tastekashmiri dry red chillies(2)onions - thinly sliced(2)tablespoons ginger - paste(2)tablespoons garlic - paste(2)salt - to tastegreen chillies - slit(2)tablespoons kashmiri red chilli powder(1) - 27
Continue to cook for about a minute or two
- 28
Then add the coriander powder, turmeric powder and kashmiri red chilli powder
teaspoons cumin powder (jeera)(2)teaspoons coriander powder (dhania)(2)kashmiri dry red chillies - soaked in water for at least 20 minutes(10)garam masala powder(1 teaspoon)sprig coriander (dhania) leaves - chopped(2)kashmiri dry red chillies(2)teaspoons coriander (dhania) powder(2)tablespoons kashmiri red chilli powder(1)turmeric powder (haldi)(1/2 teaspoon)coriander (dhania) leaves - finely chopped(1/4 cup) - 29
Stir well, now add the pre cooked laal maas, meat and gravy included and give it a good mix until well combined
- 30
Finally, add the washed and drained rice, 4 cups of water, coriander and mint leaves and give it a quick stir
teaspoons coriander powder (dhania)(2)kashmiri dry red chillies - soaked in water for at least 20 minutes(10)sprig coriander (dhania) leaves - chopped(2)teaspoons coriander (dhania) powder(2)basmati rice - washed and soaked for 30 minutes(2 cups)coriander (dhania) leaves - finely chopped(1/4 cup)mint leaves (pudina) - finely chopped(1/4 cup) - 31
Adjust the salt to suit your taste
salt - to tastesalt - to tastesalt - to taste - 32
Close the pressure cooker and pressure cook the Laal Maas Biryani for 2-3 whistles and turn off the flame
- 33
Allow the pressure to release naturally and then open the pressure cooker
- 34
Give the Laal Maas Biryani a gentle stir taking care to keep the Biryani rice separate
basmati rice - washed and soaked for 30 minutes(2 cups) - 35
Transfer the Laal Maas Biryani to a platter and serve piping hot
- 36
Serve Laal Maas Biryani Recipe along with some Lachedar Kakdi Pyaz Kachumber Recipe and Onion Raita Recipe - Pyaz Ka Raita Recipe for a complete meal
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Laal Maas Biryani Recipe
A non-veg Rajasthani recipe with mutton - on the bone, curd (dahi / yogurt), teaspoons cumin powder (jeera). Ready in 1h 30m, serves 8.
Curated byPriyanka Rathore🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
36 steps- 1
To begin making the Laal Maas Biryani Recipe, we will first make the laal maas
- 2
To make the Laal Maas - We will first make the Laal maas masala First, soak the Kashmiri red chillies in water for about 10 minutes
kashmiri dry red chillies - soaked in water for at least 20 minutes(10)garam masala powder(1 teaspoon)kashmiri dry red chillies(2)green chillies - slit(2)tablespoons kashmiri red chilli powder(1)basmati rice - washed and soaked for 30 minutes(2 cups) - 3
Once done, heat a saucepan with water, halfway through the pan, on medium flame and bring it to a rolling boil
kashmiri dry red chillies - soaked in water for at least 20 minutes(10) - 4
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
teaspoons cumin powder (jeera)(2)kashmiri dry red chillies - soaked in water for at least 20 minutes(10)cumin seeds (jeera)(1 teaspoon)black cardamom (badi elaichi)(2)cardamom (elaichi) pods/seeds(3)inch cinnamon stick (dalchini)(1)cloves (laung)(3)bay leaf (tej patta)(1)bay leaf (tej patta)(1)kashmiri dry red chillies(2)black cardamom (badi elaichi)(1)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)cloves (laung)(2)green chillies - slit(2)tablespoons kashmiri red chilli powder(1) - 5
Let it boil for about 5-7 minutes and then turn off the flame
kashmiri dry red chillies - soaked in water for at least 20 minutes(10)basmati rice - washed and soaked for 30 minutes(2 cups) - 6
Drain the excess water and set aside
kashmiri dry red chillies - soaked in water for at least 20 minutes(10) - 7
Do not discard the water
kashmiri dry red chillies - soaked in water for at least 20 minutes(10) - 8
Cool the boiled spices to room temperature and grind to a smooth paste using very little water
tablespoons ginger garlic paste(2)kashmiri dry red chillies - soaked in water for at least 20 minutes(10)tablespoons ginger - paste(2)tablespoons garlic - paste(2) - 9
Transfer the Laal Maas Masala to a bowl and set aside
garam masala powder(1 teaspoon) - 10
To marinate the mutton for the laal maas 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
mutton - on the bone(500 grams)teaspoons cumin powder (jeera)(2)teaspoons coriander powder (dhania)(2)tablespoons ginger garlic paste(2)salt - to tastecumin seeds (jeera)(1 teaspoon)garam masala powder(1 teaspoon)salt - to tastesprig coriander (dhania) leaves - chopped(2)tablespoons ginger - paste(2)tablespoons garlic - paste(2)salt - to tasteteaspoons coriander (dhania) powder(2)tablespoons kashmiri red chilli powder(1)turmeric powder (haldi)(1/2 teaspoon)basmati rice - washed and soaked for 30 minutes(2 cups)coriander (dhania) leaves - finely chopped(1/4 cup) - 11
Nicely massage the marinade on to the mutton pieces, cover and set aside for a minimum of 30 minutes
mutton - on the bone(500 grams)kashmiri dry red chillies - soaked in water for at least 20 minutes(10)basmati rice - washed and soaked for 30 minutes(2 cups) - 12
To make the Laal Maas Masala CurryIn a kadai heat ghee on medium flame, add the sliced onions and saute until they turn into a lovely brown colour
ghee(1 tablespoon)onions - thinly sliced(3)garam masala powder(1 teaspoon)ghee(1/4 cup)onions - thinly sliced(2) - 13
This will take about 10 minutes on low medium heat stirring continuously, to get an even colour
kashmiri dry red chillies - soaked in water for at least 20 minutes(10)basmati rice - washed and soaked for 30 minutes(2 cups) - 14
To the browned onions, now add the ginger garlic paste, and continue to cook for yet another minute
tablespoons ginger garlic paste(2)onions - thinly sliced(3)onions - thinly sliced(2)tablespoons ginger - paste(2)tablespoons garlic - paste(2) - 15
At this stage, add the marinated mutton pieces along with the marinade and give it a good stir
mutton - on the bone(500 grams) - 16
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
mutton - on the bone(500 grams)salt - to tastekashmiri dry red chillies - soaked in water for at least 20 minutes(10)salt - to tastesalt - to tastebasmati rice - washed and soaked for 30 minutes(2 cups) - 17
Turn on the flame and light a piece of charcoal until burning red hot
charcoal - for smoking - 18
Once its well lit, transfer the charcoal piece, into a small katori, and add 2 cloves into this same katori
cloves (laung)(3)charcoal - for smokingcloves (laung)(2) - 19
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
teaspoons cumin powder (jeera)(2)teaspoons coriander powder (dhania)(2)ghee(1 tablespoon)charcoal - for smokingghee(1/4 cup)teaspoons coriander (dhania) powder(2) - 20
Allow the smoke to be absorbed by the laal maas
- 21
Open the lid after 3-4 minutes, remove the katori with the coal; add the garam masala and mix it properly
kashmiri dry red chillies - soaked in water for at least 20 minutes(10)garam masala powder(1 teaspoon)basmati rice - washed and soaked for 30 minutes(2 cups) - 22
Set this laal maas masala curry aside
garam masala powder(1 teaspoon) - 23
You can eat this laal maas curry along with rice or even phulka for lunch or dinner
basmati rice - washed and soaked for 30 minutes(2 cups) - 24
To make the Laal maas biryani 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
kashmiri dry red chillies - soaked in water for at least 20 minutes(10)black cardamom (badi elaichi)(2)cardamom (elaichi) pods/seeds(3)inch cinnamon stick (dalchini)(1)cloves (laung)(3)bay leaf (tej patta)(1)ghee(1 tablespoon)ghee(1/4 cup)bay leaf (tej patta)(1)kashmiri dry red chillies(2)black cardamom (badi elaichi)(1)cardamom (elaichi) pods/seeds(2)inch cinnamon stick (dalchini)(1)cloves (laung)(2)tablespoons kashmiri red chilli powder(1) - 25
Once these whole spices begin to sizzle, add the thinly sliced onions and saute until they turn into a light brown colour
onions - thinly sliced(3)onions - thinly sliced(2) - 26
Once the onions have browned, add the ginger garlic paste, green chillies and salt
tablespoons ginger garlic paste(2)salt - to tastekashmiri dry red chillies - soaked in water for at least 20 minutes(10)onions - thinly sliced(3)salt - to tastekashmiri dry red chillies(2)onions - thinly sliced(2)tablespoons ginger - paste(2)tablespoons garlic - paste(2)salt - to tastegreen chillies - slit(2)tablespoons kashmiri red chilli powder(1) - 27
Continue to cook for about a minute or two
- 28
Then add the coriander powder, turmeric powder and kashmiri red chilli powder
teaspoons cumin powder (jeera)(2)teaspoons coriander powder (dhania)(2)kashmiri dry red chillies - soaked in water for at least 20 minutes(10)garam masala powder(1 teaspoon)sprig coriander (dhania) leaves - chopped(2)kashmiri dry red chillies(2)teaspoons coriander (dhania) powder(2)tablespoons kashmiri red chilli powder(1)turmeric powder (haldi)(1/2 teaspoon)coriander (dhania) leaves - finely chopped(1/4 cup) - 29
Stir well, now add the pre cooked laal maas, meat and gravy included and give it a good mix until well combined
- 30
Finally, add the washed and drained rice, 4 cups of water, coriander and mint leaves and give it a quick stir
teaspoons coriander powder (dhania)(2)kashmiri dry red chillies - soaked in water for at least 20 minutes(10)sprig coriander (dhania) leaves - chopped(2)teaspoons coriander (dhania) powder(2)basmati rice - washed and soaked for 30 minutes(2 cups)coriander (dhania) leaves - finely chopped(1/4 cup)mint leaves (pudina) - finely chopped(1/4 cup) - 31
Adjust the salt to suit your taste
salt - to tastesalt - to tastesalt - to taste - 32
Close the pressure cooker and pressure cook the Laal Maas Biryani for 2-3 whistles and turn off the flame
- 33
Allow the pressure to release naturally and then open the pressure cooker
- 34
Give the Laal Maas Biryani a gentle stir taking care to keep the Biryani rice separate
basmati rice - washed and soaked for 30 minutes(2 cups) - 35
Transfer the Laal Maas Biryani to a platter and serve piping hot
- 36
Serve Laal Maas Biryani Recipe along with some Lachedar Kakdi Pyaz Kachumber Recipe and Onion Raita Recipe - Pyaz Ka Raita Recipe for a complete meal
Rate this recipe
