Tender mutton meatballs simmered in a rich, aromatic Mughlai-style gravy. This decadent curry, flavored with cashews and fragrant spices, is perfect for a special dinner or celebration.
Prep25 min
Cook45 min
Soak15 min
Servings4
Serving size: 1 cup
696cal
28gprotein
23gcarbs
Ingredients
500 g Mutton Keema (finely minced)
1 medium Onion (finely chopped, for koftas)
2.5 tbsp Ginger-Garlic Paste (divided)
2 pcs Green Chili (finely chopped)
2 tbsp Besan (lightly roasted)
0.25 cup Coriander Leaves (chopped, plus more for garnish)
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
Melt-in-mouth Mutton Kofta Curry with aromatic Saffron Rice – pure comfort food!
This mughlai dish is perfect for lunch. With 1136.97 calories and 35.52g of protein per serving, it's a nutritious choice for your meal plan.
56gfat
2.5 tsp Salt (divided, or to taste)
1 cup Vegetable Oil (for shallow frying)
3 tbsp Ghee
1.5 cup Tomato Puree (from 3 medium tomatoes)
15 pcs Cashews (soaked in hot water for 15 minutes)
0.5 cup Curd (whisked until smooth)
1 inch Cinnamon Stick
3 pods Green Cardamom
4 pcs Cloves
1 pcs Bay Leaf
1.5 tsp Coriander Powder
1 tsp Cumin Powder
1.5 tsp Kashmiri Red Chili Powder (for color)
2 cup Water (hot)
1 tsp Kasuri Methi (crushed)
Instructions
1
Prepare the Koftas
In a large bowl, combine the mutton keema, finely chopped onion, 1 tbsp ginger-garlic paste, green chilies, roasted besan, chopped coriander leaves, 1 tsp red chili powder, 0.5 tsp turmeric powder, 1 tsp garam masala, and 1 tsp salt.
Mix gently with your hands until just combined. Do not overmix, as this can make the koftas tough.
Moisten your palms with a little oil and divide the mixture into 12-16 equal portions. Roll each portion into a smooth, round ball.
2
Fry the Koftas
Heat oil for shallow frying in a kadai or wide pan over medium heat.
Once the oil is hot, carefully place the koftas in the pan in a single layer. Do not overcrowd; fry in batches if necessary.
Fry for 7-8 minutes, turning them gently, until they are evenly browned and cooked through.
Remove the cooked koftas with a slotted spoon and set them on a plate lined with paper towels to drain excess oil.
3
Start the Gravy
In a large pot or kadai, heat the ghee over medium heat. Add the whole spices: cinnamon stick, green cardamom, cloves, and bay leaf. Sauté for 30-40 seconds until they become fragrant.
Add the sliced onions and sauté for 10-12 minutes, stirring frequently, until they turn deep golden brown.
Add the remaining 1.5 tbsp of ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Cook the Masala
Stir in the tomato puree. Add the powdered spices: coriander powder, cumin powder, Kashmiri red chili powder, and the remaining 0.5 tsp turmeric powder.
Mix everything well and cook the masala for 8-10 minutes, stirring occasionally. Continue cooking until the mixture thickens and you see oil separating from the sides.
5
Build the Gravy
While the masala cooks, drain the soaked cashews and blend them with 3-4 tbsp of water to a very smooth paste.
Reduce the heat to low. Add the whisked curd to the pot and stir continuously for 2-3 minutes to prevent it from curdling.
Once the curd is incorporated, add the cashew paste and the remaining 1.5 tsp of salt. Cook for another 3-4 minutes, stirring, until the gravy thickens.
Pour in 2 cups of hot water, stir well, and bring the gravy to a gentle simmer.
6
Simmer and Finish
Very gently, slide the fried koftas into the simmering gravy.
Cover the pot and let the curry simmer on low heat for 10-12 minutes. This allows the koftas to soften and absorb the flavors of the gravy.
Turn off the heat. Sprinkle the remaining 0.5 tsp garam masala and the crushed kasuri methi over the curry. Give it a gentle stir.
Let the curry rest for at least 5-10 minutes before garnishing with fresh coriander leaves and serving hot.
4
Serving size: 1 cup
441cal
8gprotein
69gcarbs
15gfat
Ingredients
1.5 cup Basmati Rice (Long-grain and aged for best results)
3 tbsp Ghee
0.25 tsp Saffron (Loosely packed strands)
2 tbsp Milk (Warmed, for blooming saffron)
1 medium Onion (Thinly sliced)
2 tbsp Cashews (Halved or whole)
2 tbsp Almonds (Slivered)
2 tbsp Raisins
1 whole Bay Leaf
1 inch Cinnamon Stick
4 whole Green Cardamom Pods
4 whole Cloves
1 tsp Sugar
1 tsp Salt (Adjust to taste)
2.75 cup Water
1 tsp Rose Water (Optional, for fragrance)
Instructions
1
Prepare the Rice and Saffron
Rinse the basmati rice under cold running water until the water is clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
In a small bowl, warm the milk slightly (do not boil). Add the saffron strands and set aside to bloom for at least 15 minutes. This will release its color and aroma.
2
Fry Nuts and Onions
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashews and almonds. Sauté for 1-2 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the raisins. Fry for about 30 seconds until they plump up, then quickly remove and set aside with the nuts.
Add the thinly sliced onions to the pot. Fry for 5-7 minutes, stirring occasionally, until they are golden brown and crisp (birista). Remove half of the fried onions for garnishing later.
3
Sauté Spices and Rice
To the remaining ghee and onions in the pot, add the bay leaf, cinnamon stick, green cardamom pods, and cloves. Sauté for 30-40 seconds until the spices become fragrant.
Drain the soaked rice completely. Add the drained rice to the pot. Gently stir-fry for 2 minutes, ensuring each grain is coated with ghee. Be careful not to break the delicate grains.
4
Cook the Pulao
Pour in the water, and add the salt and sugar. Give the mixture 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 possible setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15 minutes.
After 15 minutes, turn off the heat completely. Let the pot stand, still covered, for another 10 minutes. This resting period allows the rice to absorb all the steam and finish cooking perfectly.
5
Garnish and Serve
Carefully open the lid. Use a fork to gently fluff the rice from the sides to separate the grains.
Drizzle the bloomed saffron milk and optional rose water over the rice. Add half of the fried nuts and raisins.
Gently mix to distribute the saffron and nuts evenly. Garnish with the remaining fried onions, nuts, and raisins.
Serve the Kesar Pulao hot with a side of creamy raita or a rich curry like Navratan Korma.