Laal Maas Biryani Recipe

You all must have heard the name of red moss. This dish is very famous in Rajasthan and you will definitely find this dish in every hotel of Rajasthan. In this, dried red chillies are soaked and made into a paste, which gives red color and spiciness to this curry. Today we are making Red Moss Biryani here, for which we will use red moss.  मटन, दही, जीरा पाउडर, धनिया पाउडर , अदरक लहसुन का पेस्ट, नमक, सुखी कश्मीरी मिर्च , जीरा, बड़ी इलाइची, इलाइची, दालचीनी, लॉन्ग, तेज पत्ता, घी, प्याज, गरम मसाला पाउडर, नमक, हरा धनिया, चारकोल, घी, तेज पत्ता, सुखी कश्मीरी मिर्च , बड़ी इलाइची, इलाइची, दालचीनी, लॉन्ग, प्याज, अदरक, लहसुन, नमक, हरी मिर्च, धनिया पाउडर, कश्मीरी लाल मिर्च पाउडर, हल्दी पाउडर, चावल, हरा धनिया, पुदीना   For marination 500 grams mutton, with bones, wash and clean 1/2 cup curd 2 tsp cumin powder 2 tsp coriander powder 2 tbsp ginger garlic paste Salt as per taste For red moss masala 10 dried Kashmiris Chillies, soak in hot water for 20 minutes 1 teaspoon cumin seeds 2 large cardamoms 3 cardamoms 1 inch cinnamon 3 cloves 1 bay leaf Other ingredients 1 tablespoon ghee 3 onions, cut thin and straight 1 teaspoon garam masala powder Salt, As per taste 2 sprigs of coriander, chopped Charcoal for smoking 1/4 cup ghee for biryani 1 bay leaf 2 dried Kashmiri chillies 1 large cardamom 2 cardamoms 1 inch cinnamon 2 cloves 2 onions, cut thin and straight 2 large spoon ginger, make a paste 2 tbsp garlic, make a paste Salt as per taste 2 green chillies, cut straight 2 tsp coriander powder 1 tbsp Kashmiri red chilli powder 1/2 tsp turmeric powder 2 cups rice, washed 30 Soak for a minute 1/4 cup coriander, finely chopped 1/4 cup mint, finely chopped     30   60     To make Red Mass Biryani Recipe, first of all we will make red mass.* To make red mass: First of all, soak dry Kashmiri red chillies in lukewarm water for 10 minutes. Now heat water in a saucepan. After boiling, reduce the flame of the gas and add Kashmiri red chilli, cumin, black cardamom, cardamom, cinnamon, clove and bay leaf. Let it boil for 5 to 7 minutes. Switch off the gas and drain the water and keep it in a bowl. Let the standing spices cool down. After it cools down, put it in a mixer grinder with some water and grind it to make a paste. Take out in a bowl and keep separately. For marinating, add mutton, curd, ground spices, cumin powder, coriander powder, turmeric powder, salt, ginger garlic paste in a mixing bowl and mix well. Keep aside for 30 minutes. * To make curry: Heat ghee in a pan. Add onion to it and cook until it turns brown. It will take at least 10 minutes. Now add ginger garlic paste to it and cook for next 1 minute. Now add marinated mutton to it and mix well. Add salt, 1/2 cup water and cook for 25 minutes or until 85% of the mutton is cooked. Switch off the gas and keep heated coal in a bowl in the middle of the pan. Pour ghee on it and close the pan. After 3 to 4 minutes, open the pan and take out the coal. Now add garam masala powder to it and mix well. Switch off the gas and keep aside. * Now to make Red Moss Biryani: Now heat ghee in a pressure cooker. Add bay leaves, Kashmiri red chilli, cardamom, black cardamom, cloves, cinnamon and cook for 1 minute. Now add onion and cook till it turns light brown. After the onion turns brown, add ginger garlic paste, green chilli, salt and cook for 1 to 2 minutes. Now add coriander powder, turmeric powder, Kashmiri red chilli powder and cook for 2 minutes. Now add red moss curry, rice, 4 cups water, salt as per taste, green coriander, mint and mix well. Close the cooker and cook for 2 to 3 whistles. Turn off the gas and let the pressure release. Open the cooker, mix and serve. Serve Laal Maas Biryani Recipe with Coriander Tadka Raita, Mint Onion Kachumber Salad and Papad for a weeknight meal.