Tender pieces of mutton slow-cooked in a luxurious, creamy gravy made from yogurt, cashews, and aromatic spices. This Mughlai classic is rich, flavorful, and perfect for special occasions.
Prep30 min
Cook60 min
Soak15 min
Servings4
Serving size: 1 serving
425cal
39gprotein
14gcarbs
Ingredients
500 g Mutton (Bone-in, cut into 2-inch pieces)
1 cup Plain Yogurt (Full-fat, whisked until smooth)
2 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Melt-in-mouth Mutton Kurma with aromatic Ghee Rice – pure comfort food, perfectly spiced!
This mangalorean dish is perfect for dinner. With 931.84 calories and 47.21g of protein per serving, it's a nutritious choice for your meal plan.
23gfat
4 tbsp Ghee (Divided)
4 pcs Green Cardamom
4 pcs Cloves
1 inch Cinnamon Stick
1 pcs Bay Leaf
2 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Kewra Water (Optional, for fragrance)
1.5 cups Water (For cooking)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, whisked yogurt, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of mutton is well-coated.
Cover the bowl and let it marinate for at least 1 hour at room temperature, or preferably for 4-6 hours in the refrigerator for more tender meat.
2
Prepare the Birista and Kurma Paste
While the mutton marinates, heat 2 tbsp of ghee in a heavy-bottomed pan or kadai over medium heat.
Add the thinly sliced onions and fry for 12-15 minutes, stirring frequently, until they are uniformly golden brown and crisp. This is called 'birista'.
Remove the fried onions with a slotted spoon and spread them on a plate to cool and crisp up. Be careful not to burn them, as this will make the gravy bitter.
In a small bowl, soak the cashews and almonds in hot water for 15 minutes.
In a blender, combine the cooled fried onions (birista), soaked nuts (drained), and 2-3 tbsp of water. Grind to a very smooth, thick paste.
3
Cook the Mutton
In a pressure cooker, heat the remaining 2 tbsp of ghee over medium-high heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they release their aroma.
Add the marinated mutton along with all the marinade. Sauté on high heat for 7-8 minutes, stirring continuously, until the mutton is well-seared and the moisture from the yogurt has reduced.
Stir in the coriander powder and cook for another minute until fragrant.
Add 1.5 cups of water and the remaining 0.5 tsp of salt. Stir well.
Secure the lid of the pressure cooker. Cook on high heat until the first whistle, then reduce the heat to low and cook for 20-25 minutes (or about 5-6 whistles).
Turn off the heat and allow the pressure to release naturally.
4
Finish the Kurma
Once the pressure has fully released, carefully open the cooker. Check if the mutton is fork-tender. If not, pressure cook for another 5-10 minutes.
Turn the heat back on to a low-medium setting. Add the prepared onion-nut paste to the mutton curry.
Stir gently to combine everything. Let the kurma simmer for 10-12 minutes, stirring occasionally, until the gravy thickens and you see a layer of ghee (rogan) separating at the surface.
Finally, stir in the garam masala and the optional kewra water. Cook for one more minute.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the kurma rest for 10 minutes before serving to allow the flavors to deepen.
Serve hot with naan, sheermal, roti, or steamed basmati rice.
Servings
4
Serving size: 1 serving
507cal
8gprotein
82gcarbs
16gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.