Tender mutton ribs slow-cooked to perfection in a rich, aromatic gravy of yogurt, nuts, and fragrant spices. A classic Mughlai delicacy, this dish is a true celebration of flavors, perfect with naan or paratha.
Prep30 min
Cook75 min
Soak15 min
Servings4
Serving size: 2 pieces
535cal
43gprotein
17gcarbs
Ingredients
750 g Mutton Chops (About 8 rib pieces)
1 cup Curd (Whisked until smooth)
2 medium Onion (Made into a smooth paste)
1 tbsp Ginger Paste
1 tbsp Garlic Paste
2 tbsp Raw Papaya Paste (Acts as a natural meat tenderizer)
12 pieces Cashew Nuts (Soaked in warm water for 15 minutes)
1 tbsp Poppy Seeds (Soaked in warm water for 15 minutes)
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.
A rustic Bihari twist on the classic Punjabi Dal Makhani. This version uses whole black lentils and kidney beans, slow-cooked to perfection and tempered with fragrant panch phoran in mustard oil for a uniquely earthy and robust flavor.
About Mutton Chaap, Jeera Rice and Bihari Dal Makhani
Melt-in-mouth Mutton Chaap with aromatic Jeera Rice & creamy Dal Makhani. A rich, soul-satisfying comfort food feast!
This bihari dish is perfect for lunch. With 1130.73 calories and 54.86g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
2 tbsp Vegetable Oil
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
0.5 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (Or to taste)
0.5 tsp Sugar
1 piece Bay Leaf
4 pods Green Cardamom
4 pieces Cloves
1 inch Cinnamon Stick
1 pinch Saffron (Soaked in 2 tbsp warm milk)
1 tsp Kewra Water (Optional, for aroma)
1 cup Water (As needed for gravy)
Instructions
1
Prepare Pastes and Marinade (15 minutes)
Clean the mutton chops and pat them dry with a paper towel.
Grind the soaked cashew nuts and poppy seeds into a fine, smooth paste, adding a little water if necessary. Set aside.
In a large mixing bowl, combine the whisked curd, onion paste, ginger-garlic paste, and raw papaya paste.
Add the cashew-poppy seed paste, Kashmiri red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix thoroughly to create a uniform marinade.
2
Marinate the Mutton (4 hours to overnight)
Add the mutton chops to the marinade, ensuring each piece is generously and evenly coated.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours. For best results and exceptionally tender meat, marinate overnight.
3
Sear the Mutton Chops (10 minutes)
Heat ghee and vegetable oil together in a heavy-bottomed pan or kadai over medium-high heat.
Once the oil is hot, add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
Take the mutton chops out of the marinade, shaking off any excess. Place them in the pan in a single layer (work in batches if needed).
Sear the chops for 3-4 minutes on each side until they are beautifully browned. Remove the seared chops from the pan and set them aside. Reserve the leftover marinade.
4
Cook the Gravy (50-60 minutes)
In the same pan, pour in the remaining marinade. Cook on medium-low heat, stirring continuously for 10-12 minutes, until the paste cooks through and oil begins to separate from the sides.
Return the seared mutton chops to the pan. Add 1 cup of warm water and the sugar. Stir everything together gently.
Bring the gravy to a simmer, then reduce the heat to the lowest setting. Cover the pan with a tight-fitting lid.
Allow the mutton to slow-cook for 50-60 minutes, or until it is fall-off-the-bone tender. Stir occasionally to prevent the gravy from sticking to the bottom.
5
Finish and Serve (5 minutes)
Once the mutton is cooked and the gravy has reached your desired consistency, gently stir in the saffron-infused milk and the kewra water (if using).
Let it simmer for another 2 minutes for the flavors to meld together.
Turn off the heat and let the Mutton Chaap rest for 10 minutes before serving. This allows the flavors to deepen.
Garnish with fresh coriander if desired and serve hot with naan, sheermal, or rumali roti.
4
Serving size: 1 cup
321cal
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.
0.75 cup Whole Black Lentils (also known as Sabut Urad Dal)
0.25 cup Kidney Beans (also known as Rajma)
4 cup Water (for pressure cooking)
1.5 tsp Salt (adjust to taste)
0.5 tsp Turmeric Powder
1 Bay Leaf
3 tbsp Mustard Oil
1 large Onion (finely chopped)
1.5 tbsp Ginger-Garlic Paste
1 cup Tomato Puree (from 2-3 medium tomatoes)
2 Green Chili (slit lengthwise)
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chili Powder (adjust to preference)
0.5 cup Milk (full-fat recommended)
1 tbsp Unsalted Butter
0.75 tsp Garam Masala
1 tbsp Kasuri Methi (crushed)
1 tbsp Ghee (for tempering)
1 tsp Panch Phoran (Bihari five-spice blend)
2 Dried Red Chili
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Soak and Pressure Cook Lentils
Wash the whole black lentils and kidney beans thoroughly. Soak them in ample water overnight or for at least 8 hours.
Drain the soaking water. Transfer the lentils and beans to a pressure cooker. Add 4 cups of fresh water, 1 tsp of salt, turmeric powder, and the bay leaf.
Secure the lid and pressure cook on medium heat for 6-7 whistles, or for about 25-30 minutes, until the beans are completely soft and can be easily mashed.
Allow the pressure to release naturally. Open the cooker and use the back of a ladle to lightly mash about a quarter of the dal against the side of the pot. This helps create a naturally creamy texture. Set aside.
2
Prepare the Masala Base
In a heavy-bottomed pan (kadai), heat the mustard oil over medium-high heat until it just begins to smoke. This step is crucial to mellow its pungent flavor.
Reduce the heat to medium, add the finely chopped onions, and sauté for 8-10 minutes until they are soft and golden brown.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Stir in the tomato puree and slit green chilies. Cook for 8-10 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
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.
3
Combine and Simmer the Dal
Add the coriander powder, cumin powder, and red chili powder to the masala. Sauté for 1 minute until the spices are fragrant.
Pour the cooked lentil mixture into the pan with the masala. Mix everything together thoroughly.
If the dal seems too thick, add up to 1 cup of hot water to reach your desired consistency.
Bring the dal to a gentle boil, then reduce the heat to low. Cover partially and let it simmer for at least 15-20 minutes. Stir every few minutes to prevent it from sticking. This slow simmering is key to developing deep flavors.
4
Finish with Creaminess and Flavor
Stir in the milk and unsalted butter until they are fully incorporated. This adds a subtle richness.
Add the garam masala and crushed kasuri methi. Mix well and let it simmer for another 5 minutes.
5
Prepare the Bihari Tempering (Tadka)
In a small tadka pan, heat the ghee over medium heat.
Once the ghee is hot, add the panch phoran. Allow the seeds to crackle and become aromatic, which should take about 30 seconds.
Add the dried red chilies and hing. Sauté for another 10-15 seconds, being careful not to burn the spices.
Immediately and carefully pour this sizzling tempering over the simmering dal. It will sizzle loudly.
6
Garnish and Serve
Gently stir the tempering into the dal. Check for salt and adjust if necessary.
Garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, jeera rice, or your favorite Indian bread like roti or naan.
