Tender mutton pieces slow-cooked in a luxurious, creamy gravy made from yogurt, fried onions, and a blend of aromatic spices. A classic Mughlai dish perfect for special occasions, best enjoyed with naan or pulao.
Prep30 min
Cook70 min
Soak15 min
Servings4
Serving size: 1 serving
598cal
56gprotein
17gcarbs
Ingredients
750 g Mutton (bone-in, from leg or shoulder, cut into 2-inch pieces)
A legendary layered flatbread from Mughlai cuisine, Bakarkhani boasts a unique biscuit-like texture that is both flaky and slightly chewy. Delicately sweet and rich with ghee, it's the perfect royal accompaniment to hearty curries like Nihari or Korma.
Creamy, melt-in-mouth Mutton Korma with crispy Bakarkhani - pure aromatic comfort food!
This mughlai dish is perfect for breakfast. With 1065.43 calories and 65.24000000000001g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
Cinnamon Stick
4 whole Green Cardamom Pods
4 whole Cloves
8 whole Black Peppercorns
1 tsp Kashmiri Red Chili Powder (for color and mild heat)
2 tsp Coriander Powder
0.25 tsp Turmeric Powder
1 tsp Garam Masala
1.5 tsp Salt (or to taste)
1 tsp Kewra Water (optional, for fragrance)
2 cup Hot Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, Kashmiri red chili powder, coriander powder, turmeric powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of mutton is evenly coated.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 2-4 hours.
2
Prepare the Onion and Nut Pastes
Heat vegetable oil in a wide pan over medium heat. Add the thinly sliced onions and fry, stirring frequently, for 12-15 minutes until they are uniformly golden brown and crisp. Do not let them burn.
Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil and cool completely.
Once cool and crisp, crush the birista into a coarse powder using your hands or a grinder (do not add water).
Soak the cashew nuts and almonds in 1/4 cup of hot water for 15 minutes. Drain and grind them into a very smooth paste, adding a tablespoon or two of water if needed.
3
Temper the Whole Spices
Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the whole spices: bay leaves, cinnamon stick, green cardamom pods, cloves, and black peppercorns.
Sauté for 30-40 seconds until they release their aroma.
4
Cook the Mutton and Build the Gravy
Carefully add the marinated mutton to the pot. Increase the heat to high and sear the mutton for 5-7 minutes, stirring occasionally, until it's browned on all sides.
Reduce the heat to medium-low. Add the crushed onion (birista) and the nut paste. Sauté for 4-5 minutes, stirring constantly, until the raw smell disappears and you see oil separating from the masala.
Pour in 2 cups of hot water and add the remaining 0.5 tsp of salt. Stir well to combine everything, scraping the bottom of the pot.
5
Slow Cook to Perfection
Bring the gravy to a boil. Then, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 60-70 minutes, or until the mutton is fork-tender.
For Pressure Cooker: Secure the lid and cook on medium heat for 5-6 whistles (approximately 20-25 minutes). Turn off the heat and allow the pressure to release naturally.
6
Finish and Serve
Once the mutton is cooked, open the lid. Stir in the garam masala and the optional kewra water.
Simmer uncovered for another 2-3 minutes to allow the flavors to meld and the gravy to thicken slightly.
Garnish with freshly chopped coriander leaves. Let the korma rest for 10 minutes before serving. This allows the flavors to settle and deepen.
Serve hot with naan, sheermal, or basmati rice.
Servings
6
Serving size: 1 serving
467cal
9gprotein
58gcarbs
22gfat
Ingredients
3 cup Maida
0.5 cup Ghee (melted, for dough and lamination)
2 tbsp Sugar (granulated)
1 tsp Salt
1 tsp Baking Powder
0.5 tsp Cardamom Powder
1 cup Milk (warm, for kneading)
2 tbsp Suji (for dusting during lamination)
2 tbsp Poppy Seeds (for topping)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together the maida, sugar, salt, baking powder, and cardamom powder.
Add 2 tablespoons of the melted ghee to the flour mixture. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Gradually pour in the warm milk while mixing to form a soft, pliable dough. Transfer to a clean surface and knead for 8-10 minutes until smooth and elastic.
Cover the dough with a damp cloth and let it rest in a warm place for at least 30 minutes.
2
Laminate the Dough for Flaky Layers
Divide the rested dough into 6 equal portions and roll each into a smooth ball.
On a lightly floured surface, take one ball and roll it out as thinly as possible into a large circle, about 8-9 inches in diameter.
Generously brush the entire surface of the circle with melted ghee. Sprinkle about 1/2 teaspoon of suji evenly over the ghee.
Fold the circle in half to create a semi-circle. Fold it in half again to form a triangle.
Starting from the wide base of the triangle, roll it up tightly towards the point, creating a small, coiled log.
Gently press the log down from the top with your palm to form a round, layered patty with a visible spiral.
Repeat this lamination process for all the dough balls. Cover the patties and let them rest for another 10-15 minutes.
3
Shape and Top the Bakarkhani
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Take one rested patty and gently roll it into a disc about 5 inches in diameter and 1/2-inch thick. Avoid pressing too hard to preserve the delicate layers.
Place the shaped discs on the prepared baking sheet, leaving some space between them.
Using a fork, prick the entire surface of each bakarkhani. This is crucial to prevent them from puffing up like a naan and helps achieve the dense, biscuit-like texture.
Brush the tops with the 2 tablespoons of milk and sprinkle generously with poppy seeds.
4
Bake to Golden Perfection
Place the baking sheet in the preheated oven.
Bake for 15-20 minutes, or until the tops are a deep golden brown and the base sounds hollow when tapped.
Remove from the oven and immediately brush the hot bakarkhanis with the remaining melted ghee.
