Laal Maas Biryani Recipe

Step 1: To begin making the Laal Maas Biryani Recipe, we will first make the laal maas

Step 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

Step 3: Once done, heat a saucepan with water, halfway through the pan, on medium flame and bring it to a rolling boil

Step 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

Step 5: Let it boil for about 5-7 minutes and then turn off the flame

Step 6: Drain the excess water and set aside

Step 7: Do not discard the water

Step 8: Cool the boiled spices to room temperature and grind to a smooth paste using very little water

Step 9: Transfer the Laal Maas Masala to a bowl and set aside

Step 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

Step 11: Nicely massage the marinade on to the mutton pieces, cover and set aside for a minimum of 30 minutes

Step 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

Step 13: This will take about 10 minutes on low medium heat stirring continuously, to get an even colour

Step 14: To the browned onions, now add the ginger garlic paste, and continue to cook for yet another minute

Step 15: At this stage, add the marinated mutton pieces along with the marinade and give it a good stir

Step 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

Step 17: Turn on the flame and light a piece of charcoal until burning red hot

Step 18: Once its well lit, transfer the charcoal piece, into a small katori, and add 2 cloves into this same katori

Step 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

Step 20: Allow the smoke to be absorbed by the laal maas

Step 21: Open the lid after 3-4 minutes, remove the katori with the coal; add the garam masala and mix it properly

Step 22: Set this laal maas masala curry aside

Step 23: You can eat this laal maas curry along with rice or even phulka for lunch or dinner

Step 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

Step 25: Once these whole spices begin to sizzle, add the thinly sliced onions and saute until they turn into a light brown colour

Step 26: Once the onions have browned, add the ginger garlic paste, green chillies and salt

Step 27: Continue to cook for about a minute or two

Step 28: Then add the coriander powder, turmeric powder and kashmiri red chilli powder

Step 29: Stir well, now add the pre cooked laal maas, meat and gravy included and give it a good mix until well combined

Step 30: Finally, add the washed and drained rice, 4 cups of water, coriander and mint leaves and give it a quick stir

Step 31: Adjust the salt to suit your taste

Step 32: Close the pressure cooker and pressure cook the Laal Maas Biryani for 2-3 whistles and turn off the flame

Step 33: Allow the pressure to release naturally and then open the pressure cooker

Step 34: Give the Laal Maas Biryani a gentle stir taking care to keep the Biryani rice separate

Step 35: Transfer the Laal Maas Biryani to a platter and serve piping hot

Step 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