By: Vaishali Kapila
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This biryani brings together the rich flavours of Rajasthani laal maas and biryani in one dish. It is packed with bold flavours and a pleasant aroma. Here's how to make it at home:
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Start by marinating the mutton pieces with ginger-garlic paste and salt. Keep it aside for about an hour.
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Remove the seeds from the mathaniya chillies, soak them in hot water, and then grind them to form a smooth paste.
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Add curd along with red chilli powder, garam masala, haldi, cumin, coriander powder, and salt. Mix well and keep it aside.
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Heat ghee in a kadhai and add the whole spices to it. Fry for about a minute and add the marinated mutton pieces.
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After this, add the prepared mathaniya chilli paste and sliced onions. Cover the kadhai with a lid and cook for 10 minutes.
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Add the curd mixture and give it a good mix. Pour hot water and cook until the water evaporates.
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Add a layer of rice over the mutton and dum cook it for 20 minutes. Garnish with coriander leaves and enjoy!
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For the full recipe for laal maas biryani
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