A rich and aromatic Mughlai curry where tender mutton pieces are slow-cooked in a creamy, tangy yogurt gravy. This classic dish, spiced with whole garam masala, is perfect for a special meal with naan or pulao.
Prep25 min
Cook90 min
Servings4
Serving size: 1 serving
341cal
35gprotein
10gcarbs
17g
Ingredients
500 g Mutton (Bone-in, cut into 2-inch pieces)
1.5 cup Full-Fat Yogurt (Whisked until smooth, at room temperature)
2 pcs Onion (Large, thinly sliced)
4 tbsp Ghee
2 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to taste for spice level)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Creamy, melt-in-mouth Dahi Gosht with aromatic Jeera Rice. A gut-friendly comfort food you'll adore!
This sindhi dish is perfect for dinner. With 661.0899999999999 calories and 40.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Garam Masala
1.5 tsp Salt (Adjust to taste)
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom (Slightly crushed)
4 pcs Cloves
1.5 cup Hot Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 inch Ginger (Cut into fine juliennes, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces with 1 cup of whisked yogurt, ginger garlic paste, turmeric powder, Kashmiri red chili powder, coriander powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of mutton is well-coated.
Cover the bowl and let it marinate for at least 1 hour at room temperature, or for best results, 4-6 hours (or overnight) in the refrigerator.
2
Prepare the Fried Onions (Birista)
Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the thinly sliced onions and fry, stirring frequently, for 15-20 minutes until they turn a deep, even golden brown and become crispy.
Using a slotted spoon, remove the fried onions and spread them on a plate lined with a paper towel to drain excess ghee. Set aside.
3
Sauté Aromatics and Brown the Mutton
In the same pot with the remaining ghee, add the bay leaf, cinnamon stick, slightly crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they release their aroma.
Add the marinated mutton to the pot. Increase the heat to medium-high and cook for 10-12 minutes, stirring occasionally. This process, known as 'bhunai', is crucial for browning the mutton and developing a deep flavor.
4
Build the Yogurt Gravy
Take three-quarters of the fried onions and crush them with your hands or grind them into a coarse paste. Reserve the remaining quarter for garnish.
Reduce the heat to low. Add the remaining 0.5 cup of whisked yogurt, the crushed fried onions, and the cumin powder to the pot.
Stir continuously for 3-4 minutes to fully incorporate the yogurt and prevent it from curdling. Continue to cook until you see oil separating at the edges of the masala.
5
Slow Cook the Mutton
Pour in 1.5 cups of hot water and add the remaining 0.5 tsp of salt. Stir well to combine and bring the gravy to a gentle boil.
Stovetop Method: Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 75-90 minutes, or until the mutton is fork-tender. Stir occasionally to prevent sticking.
Pressure Cooker Method: Secure the lid and cook on medium heat for 5-6 whistles (approximately 20-25 minutes). Allow the pressure to release naturally before opening.
6
Finish and Garnish
Once the mutton is tender, check the gravy's consistency. If it's too thin, simmer uncovered for 5-7 minutes to thicken it to your liking.
Stir in the garam masala powder. Taste and adjust the salt if necessary.
Let the curry rest for 10 minutes for the flavors to meld.
Garnish with chopped coriander leaves, ginger juliennes, and the reserved crispy fried onions before serving hot.
4
Serving size: 1 serving
320cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
