Hyderabadi Mutton Korma with Bagara Rice

Instructions

1. 1

   Marinate the Mutton

   • In a large mixing bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, and salt.
   • Using your hands, mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
   • Cover the bowl and let it marinate for a minimum of 2 hours at room temperature, or for best results, refrigerate overnight. This step is crucial for tenderizing the meat and infusing flavor.
2. 2

   Prepare the Korma Paste

   • In a small bowl, soak the cashew nuts, almonds, and poppy seeds in 1/4 cup of warm water for about 20 minutes to soften them.
   • Transfer the soaked nuts and seeds (along with the soaking water) to a blender or grinder jar.
   • Add the fried onions (birista) and desiccated coconut (if using).
   • Blend to a very smooth, thick paste. If needed, add 1-2 tablespoons of extra water to facilitate grinding.
3. 3

   Sauté Aromatics and Brown the Mutton

   • Heat ghee in a heavy-bottomed pot or a pressure cooker over medium heat.
   • Once the ghee is hot, add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom pods. Sauté for about 30-45 seconds until they release their aroma.
   • Carefully add the marinated mutton to the pot. Increase the heat to medium-high and cook for 10-12 minutes, stirring frequently. Continue cooking until the mutton is well-browned and the moisture from the yogurt has mostly evaporated, with oil starting to separate at the edges of the masala. This 'bhunai' process is key to the korma's flavor.
4. 4

   Cook with the Ground Paste

   • Reduce the heat to medium-low. Add the prepared onion-nut paste and the slit green chilies to the mutton.
   • Stir continuously and cook for 5-7 minutes. It's important to keep stirring to prevent the paste from sticking to the bottom and burning.
   • Cook until the raw smell of the paste disappears and it is well-cooked, which you can tell when the oil starts to ooze out from the sides again.
5. 5

   Pressure Cook or Slow Cook the Korma

   • Pour in 500 ml (about 2 cups) of warm water and stir well to combine everything, scraping any bits from the bottom of the pot. Bring the gravy to a gentle boil.
   • For Pressure Cooker: Secure the lid. Cook on high heat for 1 whistle, then reduce the heat to low and simmer for 20-25 minutes.
   • For Pot Method: Cover the pot with a tight-fitting lid, reduce heat to the lowest setting, and let it simmer for 60-80 minutes, or until the mutton is completely tender. Stir occasionally to prevent sticking.
   • Turn off the heat and let the pressure release naturally if using a pressure cooker.
6. 6

   Finish and Garnish

   • Once the pressure has released, open the lid. You should see a layer of oil (tari) on top, which is characteristic of a good korma.
   • Check the mutton for tenderness; it should be easily pierced with a fork. If the gravy is too thin, simmer it uncovered for a few more minutes to thicken.
   • Stir in the garam masala and the optional kewra water for a final burst of aroma.
   • Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with naan, sheermal, or basmati rice.