Laal Maas Biryani

This Laal Maas Biryani is more than just a meal — it’s a bold celebration of India’s culinary heritage. The fierce, fiery essence of Rajasthani Laal Maas meets the fragrant elegance of Awadhi Biryani, brought together effortlessly in one pot. What makes it truly special is the Majic Jar Red Paprika Sauce, which acts as the bridge — intensifying the heat, deepening the colour, and adding that signature smoky-sweet tang. It's a joyful, flavour-packed union of contrasts: rugged and regal, rustic and refined. Cooking this dish is not just about tradition, but about the joy of creating something new with a touch of Majic.

Serves: 3–4

Time Taken - 1hour

 Ingredients

• Mutton (bone-in) – 400g

• Basmati rice – 400g (washed and soaked 20 mins)

• Yogurt – 2 tbsp

• Mustard oil – 2 tbsp (plus more for marinating)

• Ghee – 1 tbsp

• Onions – 2 medium (thinly sliced)

• Majic Jar Red Paprika Sauce – 2 tbsp

• Ginger-garlic paste – 1 tbsp

• Whole spices – 4 cloves, 4 green cardamom, 1 bay leaf, 1-inch cinnamon

• Red chili powder – ½ tsp

• Turmeric – ½ tsp

• Garam masala – 1 tsp

• Biryani masala – 1 tbsp

• Salt – to taste

• Water – as needed

Method

1. Marinate the Mutton

In a bowl, combine:

• 400g mutton

• 1 tbsp mustard oil

• 2 tbsp yogurt

• 1 tbsp ginger-garlic paste

• Salt, kashmiri chili powder, turmeric, cumin powder 
  Mix well and let it sit for 30 mins (or longer if you have time).

2. Initial Cooking

1. Heat 2 tbsp mustard oil in a pressure cooker.

2. Lightly fry the marinated mutton until browned. Remove and set aside.

3. In the same oil, add 1 tbsp ghee.

4. Add whole spices and sliced onions. Sauté until golden brown.

5. Add 2 tbsp Majic Jar Red Paprika Sauce. Fry for a minute.

6. Return the mutton to the cooker. Add garam masala. Sauté everything for 2–3 mins.

7. Add 1 cup water. Pressure cook for 10–12 whistles on medium heat.

3. Add Rice & Finish Biryani

1. Open the lid after pressure releases. Add the soaked 400g rice.

2. Add 1 tbsp biryani masala and water (adjust depending on liquid left).

3. Taste for salt.

4. Pressure cook again for 5 whistles on low heat.