Tender mutton pieces slow-cooked in a rich, creamy gravy made from yogurt, fried onions, and aromatic spices. A classic royal dish from Hyderabad, perfect for special occasions with naan or rice.
Prep25 min
Cook65 min
Soak15 min
Servings4
Serving size: 1 cup
539cal
40gprotein
21gcarbs
Ingredients
500 g Mutton (bone-in, cut into 2-inch pieces)
240 g Curd (full-fat, whisked until smooth)
2 tbsp Ginger Garlic Paste
80 g Fried Onions (Birista, store-bought or homemade)
12 Cashew Nuts
8 Almonds (blanched)
1 tbsp Poppy Seeds (Khus Khus)
2 tbsp Desiccated Coconut (optional, for extra richness)
A fragrant Hyderabadi rice pilaf cooked with whole spices, fried onions, and fresh mint. This simple one-pot dish is the perfect companion for rich, spicy curries and is a staple at celebrations.
Aromatic Hyderabadi Mutton Korma with fragrant Bagara Rice. Creamy, melt-in-mouth perfection for your soul!
This hyderabadi dish is perfect for dinner. With 915.6099999999999 calories and 45.910000000000004g of protein per serving, it's a nutritious choice for your meal plan.
33gfat
1 Cinnamon Stick (2-inch piece)
4 Cloves
4 Green Cardamom Pods (lightly crushed)
1 Bay Leaf
1.5 tsp Red Chili Powder (adjust to taste)
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
1.5 tsp Salt (or to taste)
3 Green Chilies (slit lengthwise)
500 ml Water (warm)
1 tsp Garam Masala
1 tsp Kewra Water (optional, for fragrance)
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
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
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
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
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
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
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.
4
Serving size: 1 cup
376cal
6gprotein
63gcarbs
11gfat
Ingredients
1.5 cup Basmati Rice (Rinsed and soaked for 30 minutes)
3 tbsp Ghee (Can be substituted with vegetable oil for a vegan version)
1 large Onion (Thinly sliced)
1 tsp Shahi Jeera (Also known as caraway seeds)
1 inch Cinnamon Stick
4 whole Cloves
3 pods Green Cardamom (Slightly crushed)
1 large Bay Leaf
1 whole Star Anise (Optional, but recommended for authentic flavor)
1 tbsp Ginger Garlic Paste
3 whole Green Chili (Slit lengthwise)
0.25 cup Mint Leaves (Fresh, roughly chopped)
3 cup Water (Use hot water for faster cooking)
1.5 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse 1.5 cups of basmati rice under cold running water until the water runs clear. Soak the rice in ample water for 30 minutes. After soaking, drain it completely using a colander and set aside.
2
Sauté Spices (Baghar): Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add 1 tsp shahi jeera, a 1-inch cinnamon stick, 4 cloves, 3 green cardamom pods, 1 bay leaf, and 1 star anise. Sauté for 30-45 seconds until the spices release their aroma.
3
Caramelize Onions: Add 1 large, thinly sliced onion to the pot. Sauté, stirring frequently, for 8-10 minutes until the onions turn a deep golden brown. This step is crucial for the authentic color and flavor of the dish.
4
Sauté Aromatics: Add 1 tbsp of ginger-garlic paste and 3 slit green chilies. Cook for about 1 minute until the raw smell of the paste disappears. Then, add 0.25 cup of chopped mint leaves and stir for another 30 seconds.
5
Toast the Rice: Add the drained rice to the pot. Gently stir for 1-2 minutes, ensuring each grain is coated with the ghee and spices. Be careful not to break the delicate rice grains.
6
Cook the Rice: Pour in 3 cups of hot water and add 1.5 tsp of salt. Stir gently once to combine. Increase the heat to high and bring the water to a vigorous boil.
Steam the Rice (Dum): As soon as it boils, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
8
Rest and Fluff: After 15 minutes, turn off the heat but do not open the lid. Let the rice rest for another 10 minutes. This allows the grains to firm up and absorb any residual steam. Finally, open the lid and gently fluff the rice with a fork to separate the grains.
9
Garnish and Serve: Garnish with 2 tbsp of freshly chopped coriander leaves. Serve hot with your favorite curry, like Bagara Baingan or Dalcha.