Tender, springy mutton meatballs simmered in a fiery red, aromatic gravy. This classic Kashmiri Wazwan delicacy is known for its unique texture and bold flavors of fennel, ginger, and Kashmiri chilies.
Prep45 min
Cook40 min
Servings4
Serving size: 4 meatballs
518cal
38gprotein
6gcarbs
38gfat
Ingredients
500 g Boneless Mutton (From the leg, cut into small pieces and chilled)
Velvety soft mutton meatballs simmered in a fragrant, creamy yogurt gravy. This iconic dish from Kashmiri Wazwan cuisine is a true celebration of delicate spices and rich flavors, perfect for a special meal.
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Rista, Kashmiri Gushtaba and Steamed Basmati Rice
Melt-in-mouth Rista and Gushtaba with rice – a creamy, protein-packed comfort food experience!
This kashmiri dish is perfect for lunch. With 1531.96 calories and 99.61000000000001g of protein per serving, it's a nutritious choice for your meal plan.
0.25 tsp Hing
3 tbsp Kashmiri Red Chili Powder (For color and mild heat)
2 tsp Fennel Seed Powder
1.5 tsp Dry Ginger Powder
0.25 tsp Turmeric Powder
Instructions
1
Prepare the Mutton Mince
Ensure the mutton and fat are well-chilled. In a food processor, pulse the mutton pieces and mutton fat until you get a very fine, smooth, and pasty mince. This might take 5-7 minutes. Scrape down the sides frequently.
Traditionally, this is done by pounding the meat on a stone with a wooden mallet, which gives the best texture.
Transfer the mince to a large bowl. Add 1 tsp salt and the green cardamom powder.
Knead the mixture vigorously with your hands for 3-4 minutes until it's very smooth, sticky, and pliable.
2
Shape and Poach the Meatballs
Wet your palms with a little water. Divide the mince mixture into 16 equal portions and roll them into smooth, crack-free balls (about 1.5 inches in diameter).
In a wide pot, bring 4 cups of water and 1 tsp of salt to a gentle simmer.
Carefully drop the meatballs into the simmering water. Do not overcrowd the pot; cook in batches if necessary.
Poach the meatballs for 10-12 minutes until they are firm and cooked through. They will float to the surface when done.
Using a slotted spoon, remove the meatballs and set them aside. Strain and reserve the poaching liquid, which is now a flavorful mutton stock.
3
Prepare the Gravy Base
In a heavy-bottomed pan or kadai, heat the ghee over medium heat.
Add the whole spices: black cardamoms, green cardamoms, cloves, and the cinnamon stick. Sauté for about 30 seconds until they become fragrant.
Add the hing. In a small bowl, mix the Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder with 1/4 cup of water to form a smooth paste.
Lower the heat and add the spice paste to the pan. Cook for 3-4 minutes, stirring continuously, until the ghee starts to separate from the masala.
4
Simmer the Rista
Pour about 3 cups of the reserved mutton stock into the pan with the masala. Add 1 tsp of salt and bring the gravy to a rolling boil.
Gently slide the poached meatballs into the boiling gravy.
Reduce the heat to low, cover the pan, and let the Rista simmer for 15-20 minutes. This allows the meatballs to absorb the flavors of the gravy without breaking.
The final gravy should be thin and have a vibrant red color. Check for seasoning and adjust salt if needed.
5
Rest and Serve
Turn off the heat and let the Rista rest, covered, for at least 10 minutes before serving. This helps the flavors to deepen.
Serve hot with plain steamed rice, which is the perfect accompaniment to soak up the delicious gravy.
752cal
56gprotein
5gcarbs
55gfat
Ingredients
750 g Boneless Mutton (From the leg, all sinew removed)
100 g Mutton Fat (Preferably kidney fat (charbi))
3 cup Full-Fat Yogurt (Slightly sour and at room temperature)
4 tbsp Ghee
2 cup Mutton Stock (Or use water)
2.5 tsp Ginger Powder (Also known as Saunth)
3 tsp Fennel Powder (Also known as Saunf powder)
2.5 tsp Salt (Adjust to taste)
0.5 tsp Green Cardamom Powder
3 pods Black Cardamom (Seeds of 1 for meatballs, 2 whole for gravy)
0.25 tsp Asafoetida (Also known as Hing)
1 inch piece Cinnamon Stick
5 whole Cloves
1 large Bay Leaf
1 tsp Dried Mint Leaves (Crushed, for garnish)
Instructions
1
Prepare the Mutton Paste
Ensure the mutton and mutton fat are very cold. Cut them into small pieces.
In a powerful food processor, combine the mutton, mutton fat, 1.5 tsp salt, 1 tsp ginger powder, 1 tsp fennel powder, 0.5 tsp green cardamom powder, and the seeds from 1 black cardamom.
Grind in short bursts for 10-15 minutes, scraping down the sides often. If the processor feels warm, pause and chill the mixture. The final paste must be extremely fine, smooth, and sticky, like a soft dough.
2
Form the Gushtaba (Meatballs)
Wet your hands with cold water to prevent the paste from sticking.
Divide the mutton paste into 12 equal portions.
Roll each portion firmly between your palms to form a smooth, crack-free ball, about 2-3 inches in diameter.
Place the formed meatballs on a plate and set aside.
3
Prepare the Yogurt Gravy (Yakhni)
In a large bowl, whisk the room-temperature yogurt with 1 cup of mutton stock until it is completely smooth and lump-free.
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
Heat ghee in a heavy-bottomed pan or pot over medium heat.
Add the whole spices: cinnamon stick, cloves, 2 whole black cardamoms, and bay leaf. Sauté for about 30-45 seconds until fragrant.
Stir in the asafoetida and cook for another 10 seconds.
4
Cook the Gravy
Reduce the heat to the absolute lowest setting. Slowly pour the whisked yogurt mixture into the pan, stirring continuously and in one direction. This is critical to prevent curdling.
Continue stirring gently without stopping until the gravy comes to a gentle simmer (about 8-10 minutes). Do not cover the pan or increase the heat during this process.
Once simmering, add the remaining 1.5 tsp ginger powder, 2 tsp fennel powder, and 1 tsp salt. Mix well.
5
Simmer the Gushtaba
Gently slide the prepared mutton meatballs one by one into the simmering gravy. Do not overcrowd the pan.
Pour in the remaining 1 cup of mutton stock. Do not stir for the first 5-7 minutes to allow the meatballs to set.
Cover the pan and let the gushtaba simmer on low heat for 40-45 minutes. The meatballs will cook through, become tender, and float to the top. The gravy will thicken and become creamy.
6
Garnish and Serve
Turn off the heat. A layer of ghee should have separated and floated to the top, which is a sign of a well-cooked dish.
Crush the dried mint leaves between your palms and sprinkle them over the curry.
Let the Gushtaba rest for 10 minutes before serving to allow the flavors to meld.
Serve hot, traditionally with steamed basmati rice.
