### TranslatedIngredients: 500 gm mutton - with bone, 1/2 cup yogurt, 2 tsp cumin powder, 2 tsp coriander powder, 2 tbsp ginger garlic paste, salt - as per taste, 10 dry kashmiri chillies - hot water for 20 minutes Soak in, 1 teaspoon cumin, 2 big cardamom, 3 cardamom, 1 inch cinnamon, 3 long, 1 bay leaf, 1 tbsp ghee, 3 onions - thin and cut straight, 1 tsp garam masala powder, salt - 2 sprig coriander - chopped, charcoal - to smoke, 1/4 cup ghee, 1 bay leaf, 2 dry kashmiri chillies, 1 big cardamom, 2 cardamom, 1 inch cinnamon, 2 long, 2 onions - as per taste Chop thin and straight, make 2 tablespoons ginger - paste, 2 tablespoons garlic - make paste, salt - as per taste, 2 green chillies - cut straight, 2 tsp coriander powder, 1 tbsp Kashmiri red chili powder , 1/2 teaspoon turmeric powder, 2 cups rice - washed and soaked for 30 minutes, 1/4 cup green coriander - finely chopped, 1/4 cup mint - finely chopped ### PrepTimeInMins: 30 ### CookTimeInMins: 60 ### TotalTimeInMins: 90 ### Servings: 8 ### Cuisine: Rajasthani ### Course: Main Course ### Diet: Non Vegeterian ### TranslatedInstructions: To make Lal Mas Biryani recipe, firstly we will make Red Moss. * To make Red Moss: First soak dry Kashmiri Red Chilli in lukewarm water for 10 minutes. Now heat the water in a saucepan. After boiling reduce the flame to low and add Kashmiri red chilli, cumin, big cardamom, cardamom, cinnamon, long and bay leaves. Let it boil for 5 to 7 minutes. Turn off the gas and drain the water and keep it in a bowl. Let the standing spices cool. After it cools down, put it in a mixer grinder with some water and grind it into a paste. Take it out in a bowl and keep it aside. In a mixing bowl, add mutton, curd, ground spice, cumin powder, coriander powder, turmeric powder, salt, ginger garlic paste and mix well. Keep it aside for 30 minutes. * To make curry: Heat ghee in a pan. Add onion and cook till it turns brown. It will take at least 10 minutes. Now add ginger garlic paste and cook for next 1 minute. Now add marinated matan and mix it well. Add salt, 1/2 cup of water and cook for 25 minutes or till 85% of mutton is cooked. Turn off the gas and keep the hot Kiara coal in a bowl in the pan in the pan. Add ghee to it and close the pan. Open the pan after 3 to 4 minutes and drain the coal. Now add garam masala powder to it and mix well. Turn off the gas and keep it aside. * Now to make red moss biryani: Now heat ghee in a pressure cooker. Add bay leaves, kashmiri red chilli, cardamom, big cardamom, long, cinnamon and cook for 1 minute. Now add onions and cook till it becomes light brown. After the onion turns brown, add ginger garlic paste, green chillies, salt and cook for 1 to 2 minutes. Now add coriander powder, turmeric powder, Kashmiri red chilli powder and cook it for 2 minutes. Now add red moss curry, rice, 4 cups of water, salt as per taste, green coriander, mint and mix well. Close the cooker and cook until 2 to 3 cities come. Turn off the gas and let the pressure drain. Open, mix and serve cookers. Serve the Lal Mas Biryani recipe with coriander tadka raita, mint onion kachumbar salad and papad for the weekend meal.