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Tired of having your regular dal-bhaat? Give it an upgrade

This recipe for Matmaila Mutton-Chawal on Instagram is winning hearts

Treat yourself for getting through the week by spicing up your bhaat with this Matmaila Mutton-Chawal recipe posted by digital creator Amit Singh (@amitgasm) on Instagram!

1. Prepare a dry powder by blending together 5 byadgi chillies, 5 dry red chillies, half a nutmeg, 1 tbsp stone flower, 1 star anise, 4 green and 2 black cardamoms, 1 mace, 5 cloves, a 2.5 inch cinnamon stick, 1 bay leaf, 1.5 tbsp coriander seeds, 1 tbsp each of black peppercorns and cumin seeds, 1 tsp black mustard seeds, 18-20 cloves of garlic and 2.5 inch of ginger.
2. Heat 3 tbsp oil and 3 tbsp ghee in a pan and add in the dry powder. Fry on medium-high flame for 90 seconds before adding 1 kg mutton, followed by 1 tbsp each of salt and red chilli powder, half tbsp each of fennel powder and turmeric. Fry on high flame for 3 to 4 minutes, and then on medium flame for 5 minutes.
3. Prepare a smooth paste by blending together 4-5 crispy fried brown onions, 1 cup of curd, and a handful of mint and coriander leaves. Add this paste to the mutton and fry it for 5 more minutes. Add 2.5 cups of water, give it a good mix and close the lid after turning the flame to low. Keep checking and stirring for 50-60 minutes.
4. Add 500 gm soaked basmati rice followed by 1 tsp salt and give it a gentle mix. Turn the flame to high for 4-5 minutes until most of the surface water evaporates. Add in some mint and coriander leaves, slit green chillies, lemon juice, rose water (optional), and 2 tbsp ghee. Completely seal the pan and let it cook on dum for 20-25 minutes with a low flame.
5. Your Matmaila Mutton-Chawal is ready to serve!

If your hunger pangs aren’t already severe, check out his video on Instagram to drool over this spicy goodness!

— Vedant Karia