Lal Mas Biryani Recipe - Laal Maas Biryani Recipe
A non-veg Rajasthani recipe with gm mutton - with bone, yogurt, cumin powder. Ready in 1h 30m, serves 8.
Curated byPriyanka Rathore🇮🇳
- 1
To make Lal Mas Biryani recipe, firstly we will make Red Moss
make tablespoons ginger - paste(2)tablespoons garlic - make paste(2) - 2
* To make Red Moss: First soak dry Kashmiri Red Chilli in lukewarm water for 10 minutes
dry kashmiri chillies - hot water for 20 minutes soak in(10)dry kashmiri chillies(2)make tablespoons ginger - paste(2)tablespoons garlic - make paste(2)kashmiri red chili powder(1 tablespoon)rice - washed and soaked for 30 minutes(2 cups) - 3
Now heat the water in a saucepan
dry kashmiri chillies - hot water for 20 minutes soak in(10) - 4
After boiling reduce the flame to low and add Kashmiri red chilli, cumin, big cardamom, cardamom, cinnamon, long and bay leaves
cumin powder(2 teaspoon)dry kashmiri chillies - hot water for 20 minutes soak in(10)cumin(1 teaspoon)big cardamom(2)cardamom(3)inch cinnamon(1)long(3)dry kashmiri chillies(2)big cardamom(1)cardamom(2)inch cinnamon(1)long(2)kashmiri red chili powder(1 tablespoon) - 5
Let it boil for 5 to 7 minutes
dry kashmiri chillies - hot water for 20 minutes soak in(10)rice - washed and soaked for 30 minutes(2 cups) - 6
Turn off the gas and drain the water and keep it in a bowl
dry kashmiri chillies - hot water for 20 minutes soak in(10) - 7
Let the standing spices cool
- 8
After it cools down, put it in a mixer grinder with some water and grind it into a paste
gm mutton - with bone(500)ginger garlic paste(2 tablespoon)dry kashmiri chillies - hot water for 20 minutes soak in(10)make tablespoons ginger - paste(2)tablespoons garlic - make paste(2) - 9
Take it out in a bowl and keep it aside
- 10
In a mixing bowl, add mutton, curd, ground spice, cumin powder, coriander powder, turmeric powder, salt, ginger garlic paste and mix well
gm mutton - with bone(500)cumin powder(2 teaspoon)coriander powder(2 teaspoon)ginger garlic paste(2 tablespoon)salt - as per tastecumin(1 teaspoon)garam masala powder(1 teaspoon)salt - sprig coriander - chopped(2)make tablespoons ginger - paste(2)tablespoons garlic - make paste(2)salt - as per tastecoriander powder(2 teaspoon)kashmiri red chili powder(1 tablespoon)turmeric powder(1/2 teaspoon)green coriander - finely chopped(1/4 cup) - 11
Keep it aside for 30 minutes
dry kashmiri chillies - hot water for 20 minutes soak in(10)rice - washed and soaked for 30 minutes(2 cups) - 12
* To make curry: Heat ghee in a pan
ghee(1 tablespoon)ghee(1/4 cup)make tablespoons ginger - paste(2)tablespoons garlic - make paste(2) - 13
Add onion and cook till it turns brown
- 14
It will take at least 10 minutes
dry kashmiri chillies - hot water for 20 minutes soak in(10)rice - washed and soaked for 30 minutes(2 cups) - 15
Now add ginger garlic paste and cook for next 1 minute
ginger garlic paste(2 tablespoon)make tablespoons ginger - paste(2)tablespoons garlic - make paste(2) - 16
Now add marinated matan and mix it well
- 17
Add salt, 1/2 cup of water and cook for 25 minutes or till 85% of mutton is cooked
gm mutton - with bone(500)salt - as per tastedry kashmiri chillies - hot water for 20 minutes soak in(10)salt - sprig coriander - chopped(2)salt - as per tasterice - washed and soaked for 30 minutes(2 cups) - 18
Turn off the gas and keep the hot Kiara coal in a bowl in the pan in the pan
- 19
Add ghee to it and close the pan
ghee(1 tablespoon)ghee(1/4 cup) - 20
Open the pan after 3 to 4 minutes and drain the coal
dry kashmiri chillies - hot water for 20 minutes soak in(10)rice - washed and soaked for 30 minutes(2 cups) - 21
Now add garam masala powder to it and mix well
cumin powder(2 teaspoon)coriander powder(2 teaspoon)garam masala powder(1 teaspoon)coriander powder(2 teaspoon)kashmiri red chili powder(1 tablespoon)turmeric powder(1/2 teaspoon) - 22
Turn off the gas and keep it aside
- 23
* Now to make red moss biryani: Now heat ghee in a pressure cooker
ghee(1 tablespoon)ghee(1/4 cup)make tablespoons ginger - paste(2)tablespoons garlic - make paste(2) - 24
Add bay leaves, kashmiri red chilli, cardamom, big cardamom, long, cinnamon and cook for 1 minute
dry kashmiri chillies - hot water for 20 minutes soak in(10)big cardamom(2)cardamom(3)inch cinnamon(1)long(3)dry kashmiri chillies(2)big cardamom(1)cardamom(2)inch cinnamon(1)long(2)kashmiri red chili powder(1 tablespoon) - 25
Now add onions and cook till it becomes light brown
onions - thin and cut straight(3)onions - as per taste chop thin and straight(2) - 26
After the onion turns brown, add ginger garlic paste, green chillies, salt and cook for 1 to 2 minutes
ginger garlic paste(2 tablespoon)salt - as per tastedry kashmiri chillies - hot water for 20 minutes soak in(10)salt - sprig coriander - chopped(2)dry kashmiri chillies(2)make tablespoons ginger - paste(2)tablespoons garlic - make paste(2)salt - as per tastegreen chillies - cut straight(2)rice - washed and soaked for 30 minutes(2 cups)green coriander - finely chopped(1/4 cup) - 27
Now add coriander powder, turmeric powder, Kashmiri red chilli powder and cook it for 2 minutes
cumin powder(2 teaspoon)coriander powder(2 teaspoon)dry kashmiri chillies - hot water for 20 minutes soak in(10)garam masala powder(1 teaspoon)salt - sprig coriander - chopped(2)dry kashmiri chillies(2)coriander powder(2 teaspoon)kashmiri red chili powder(1 tablespoon)turmeric powder(1/2 teaspoon)rice - washed and soaked for 30 minutes(2 cups)green coriander - finely chopped(1/4 cup) - 28
Now add red moss curry, rice, 4 cups of water, salt as per taste, green coriander, mint and mix well
coriander powder(2 teaspoon)salt - as per tastedry kashmiri chillies - hot water for 20 minutes soak in(10)salt - sprig coriander - chopped(2)onions - as per taste chop thin and straight(2)salt - as per tastegreen chillies - cut straight(2)coriander powder(2 teaspoon)rice - washed and soaked for 30 minutes(2 cups)green coriander - finely chopped(1/4 cup)mint - finely chopped(1/4 cup) - 29
Close the cooker and cook until 2 to 3 cities come
- 30
Turn off the gas and let the pressure drain
- 31
Open, mix and serve cookers
- 32
Serve the Lal Mas Biryani recipe with coriander tadka raita, mint onion kachumbar salad and papad for the weekend meal
gm mutton - with bone(500)coriander powder(2 teaspoon)salt - sprig coriander - chopped(2)coriander powder(2 teaspoon)green coriander - finely chopped(1/4 cup)mint - finely chopped(1/4 cup)
Nutrition Facts
Per serving
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Lal Mas Biryani Recipe - Laal Maas Biryani Recipe
A non-veg Rajasthani recipe with gm mutton - with bone, yogurt, cumin powder. Ready in 1h 30m, serves 8.
Curated byPriyanka Rathore🇮🇳
Directions
32 steps- 1
To make Lal Mas Biryani recipe, firstly we will make Red Moss
make tablespoons ginger - paste(2)tablespoons garlic - make paste(2) - 2
* To make Red Moss: First soak dry Kashmiri Red Chilli in lukewarm water for 10 minutes
dry kashmiri chillies - hot water for 20 minutes soak in(10)dry kashmiri chillies(2)make tablespoons ginger - paste(2)tablespoons garlic - make paste(2)kashmiri red chili powder(1 tablespoon)rice - washed and soaked for 30 minutes(2 cups) - 3
Now heat the water in a saucepan
dry kashmiri chillies - hot water for 20 minutes soak in(10) - 4
After boiling reduce the flame to low and add Kashmiri red chilli, cumin, big cardamom, cardamom, cinnamon, long and bay leaves
cumin powder(2 teaspoon)dry kashmiri chillies - hot water for 20 minutes soak in(10)cumin(1 teaspoon)big cardamom(2)cardamom(3)inch cinnamon(1)long(3)dry kashmiri chillies(2)big cardamom(1)cardamom(2)inch cinnamon(1)long(2)kashmiri red chili powder(1 tablespoon) - 5
Let it boil for 5 to 7 minutes
dry kashmiri chillies - hot water for 20 minutes soak in(10)rice - washed and soaked for 30 minutes(2 cups) - 6
Turn off the gas and drain the water and keep it in a bowl
dry kashmiri chillies - hot water for 20 minutes soak in(10) - 7
Let the standing spices cool
- 8
After it cools down, put it in a mixer grinder with some water and grind it into a paste
gm mutton - with bone(500)ginger garlic paste(2 tablespoon)dry kashmiri chillies - hot water for 20 minutes soak in(10)make tablespoons ginger - paste(2)tablespoons garlic - make paste(2) - 9
Take it out in a bowl and keep it aside
- 10
In a mixing bowl, add mutton, curd, ground spice, cumin powder, coriander powder, turmeric powder, salt, ginger garlic paste and mix well
gm mutton - with bone(500)cumin powder(2 teaspoon)coriander powder(2 teaspoon)ginger garlic paste(2 tablespoon)salt - as per tastecumin(1 teaspoon)garam masala powder(1 teaspoon)salt - sprig coriander - chopped(2)make tablespoons ginger - paste(2)tablespoons garlic - make paste(2)salt - as per tastecoriander powder(2 teaspoon)kashmiri red chili powder(1 tablespoon)turmeric powder(1/2 teaspoon)green coriander - finely chopped(1/4 cup) - 11
Keep it aside for 30 minutes
dry kashmiri chillies - hot water for 20 minutes soak in(10)rice - washed and soaked for 30 minutes(2 cups) - 12
* To make curry: Heat ghee in a pan
ghee(1 tablespoon)ghee(1/4 cup)make tablespoons ginger - paste(2)tablespoons garlic - make paste(2) - 13
Add onion and cook till it turns brown
- 14
It will take at least 10 minutes
dry kashmiri chillies - hot water for 20 minutes soak in(10)rice - washed and soaked for 30 minutes(2 cups) - 15
Now add ginger garlic paste and cook for next 1 minute
ginger garlic paste(2 tablespoon)make tablespoons ginger - paste(2)tablespoons garlic - make paste(2) - 16
Now add marinated matan and mix it well
- 17
Add salt, 1/2 cup of water and cook for 25 minutes or till 85% of mutton is cooked
gm mutton - with bone(500)salt - as per tastedry kashmiri chillies - hot water for 20 minutes soak in(10)salt - sprig coriander - chopped(2)salt - as per tasterice - washed and soaked for 30 minutes(2 cups) - 18
Turn off the gas and keep the hot Kiara coal in a bowl in the pan in the pan
- 19
Add ghee to it and close the pan
ghee(1 tablespoon)ghee(1/4 cup) - 20
Open the pan after 3 to 4 minutes and drain the coal
dry kashmiri chillies - hot water for 20 minutes soak in(10)rice - washed and soaked for 30 minutes(2 cups) - 21
Now add garam masala powder to it and mix well
cumin powder(2 teaspoon)coriander powder(2 teaspoon)garam masala powder(1 teaspoon)coriander powder(2 teaspoon)kashmiri red chili powder(1 tablespoon)turmeric powder(1/2 teaspoon) - 22
Turn off the gas and keep it aside
- 23
* Now to make red moss biryani: Now heat ghee in a pressure cooker
ghee(1 tablespoon)ghee(1/4 cup)make tablespoons ginger - paste(2)tablespoons garlic - make paste(2) - 24
Add bay leaves, kashmiri red chilli, cardamom, big cardamom, long, cinnamon and cook for 1 minute
dry kashmiri chillies - hot water for 20 minutes soak in(10)big cardamom(2)cardamom(3)inch cinnamon(1)long(3)dry kashmiri chillies(2)big cardamom(1)cardamom(2)inch cinnamon(1)long(2)kashmiri red chili powder(1 tablespoon) - 25
Now add onions and cook till it becomes light brown
onions - thin and cut straight(3)onions - as per taste chop thin and straight(2) - 26
After the onion turns brown, add ginger garlic paste, green chillies, salt and cook for 1 to 2 minutes
ginger garlic paste(2 tablespoon)salt - as per tastedry kashmiri chillies - hot water for 20 minutes soak in(10)salt - sprig coriander - chopped(2)dry kashmiri chillies(2)make tablespoons ginger - paste(2)tablespoons garlic - make paste(2)salt - as per tastegreen chillies - cut straight(2)rice - washed and soaked for 30 minutes(2 cups)green coriander - finely chopped(1/4 cup) - 27
Now add coriander powder, turmeric powder, Kashmiri red chilli powder and cook it for 2 minutes
cumin powder(2 teaspoon)coriander powder(2 teaspoon)dry kashmiri chillies - hot water for 20 minutes soak in(10)garam masala powder(1 teaspoon)salt - sprig coriander - chopped(2)dry kashmiri chillies(2)coriander powder(2 teaspoon)kashmiri red chili powder(1 tablespoon)turmeric powder(1/2 teaspoon)rice - washed and soaked for 30 minutes(2 cups)green coriander - finely chopped(1/4 cup) - 28
Now add red moss curry, rice, 4 cups of water, salt as per taste, green coriander, mint and mix well
coriander powder(2 teaspoon)salt - as per tastedry kashmiri chillies - hot water for 20 minutes soak in(10)salt - sprig coriander - chopped(2)onions - as per taste chop thin and straight(2)salt - as per tastegreen chillies - cut straight(2)coriander powder(2 teaspoon)rice - washed and soaked for 30 minutes(2 cups)green coriander - finely chopped(1/4 cup)mint - finely chopped(1/4 cup) - 29
Close the cooker and cook until 2 to 3 cities come
- 30
Turn off the gas and let the pressure drain
- 31
Open, mix and serve cookers
- 32
Serve the Lal Mas Biryani recipe with coriander tadka raita, mint onion kachumbar salad and papad for the weekend meal
gm mutton - with bone(500)coriander powder(2 teaspoon)salt - sprig coriander - chopped(2)coriander powder(2 teaspoon)green coriander - finely chopped(1/4 cup)mint - finely chopped(1/4 cup)
About this recipe
A non-veg Rajasthani recipe with gm mutton - with bone, yogurt, cumin powder. Ready in 1h 30m, serves 8.
Nutrition Facts
Per serving (8 servings)
Rate this recipe
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