A luxurious Rajasthani mutton curry made with a rich, creamy white gravy of yogurt, cashews, and almonds. Delicately spiced and slow-cooked until the meat is fall-off-the-bone tender, this royal dish is a true celebration of Mughlai-inspired flavors.
Prep25 min
Cook75 min
Soak30 min
Servings4
Serving size: 1 cup
619cal
58gprotein
20gcarbs
Ingredients
750 g Mutton (bone-in, curry cut)
4 tbsp Ghee
300 g Onion (about 2 medium, ground to a smooth paste)
240 g Curd (full-fat, whisked well at room temperature)
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.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Safed Maas, Steamed Basmati Rice and Kachumber Salad
Creamy, aromatic Safed Maas with fluffy steamed rice. A protein-packed comfort food that's soul-satisfying!
This rajasthani dish is perfect for lunch. With 928.5999999999999 calories and 64.82000000000001g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
5 pods Green Cardamom
5 pods Cloves
1 pod Black Cardamom
1 inch Cinnamon Stick
1 leaf Bay Leaf
1 tsp White Pepper Powder
0.5 tsp Garam Masala
0.25 tsp Mace Powder
1.5 tsp Salt (or to taste)
480 ml Water (for the gravy, use hot water)
1 tsp Kewra Water (optional, for fragrance)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Pastes and Marinate Mutton
Soak cashews and almonds in hot water for 30 minutes. After soaking, peel the skin off the almonds.
Grind the soaked cashews and peeled almonds with 2 tbsp of water into a very smooth, fine paste. Set aside.
In a large bowl, combine the mutton pieces, whisked room-temperature curd, ginger paste, garlic paste, and 1 tsp of salt. Mix thoroughly to ensure each piece is well-coated.
Cover the bowl and let the mutton marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
2
Sauté Aromatics and Onions
Heat ghee in a heavy-bottomed pressure cooker over medium heat.
Add the whole spices: bay leaf, cinnamon stick, green cardamoms, black cardamom, and cloves. Sauté for 30-45 seconds until they become fragrant.
Add the onion paste. Cook for 8-10 minutes, stirring frequently, until the paste loses its raw smell and turns a pale cream color. Do not let it brown, as this will alter the final color of the gravy.
3
Sear and Cook the Mutton
Add the marinated mutton along with all the marinade to the cooker. Increase the heat to medium-high.
Sauté for 10-12 minutes, stirring continuously. Cook until the mutton is well-seared, the curd mixture thickens, and you see ghee separating at the edges of the pan.
Pour in 480 ml of hot water and the remaining 0.5 tsp of salt. Stir well to combine.
4
Pressure Cook Until Tender
Secure the lid of the pressure cooker. Bring to high pressure on medium-high heat.
Once pressure is reached, reduce the heat to medium-low and cook for 20-25 minutes (or about 5-6 whistles).
Turn off the heat and allow the pressure to release naturally. This is crucial for making the mutton exceptionally tender.
5
Finish the Gravy
Once the pressure has fully released, carefully open the cooker. Turn the heat back on to low.
Stir in the prepared cashew-almond paste. Simmer gently for 5-7 minutes, stirring constantly to prevent the paste from sticking to the bottom, until the gravy thickens to your desired consistency.
Add the white pepper powder, garam masala, and mace powder. Mix well and cook for another minute.
Turn off the heat. Stir in the fresh cream and optional kewra water. Mix gently until incorporated. Do not boil the curry after adding cream to prevent it from splitting.
6
Garnish and Serve
Transfer the Safed Maas to a serving bowl.
Garnish with freshly chopped coriander leaves.
Serve hot with traditional Rajasthani breads like bajra roti, or with naan, sheermal, or steamed basmati rice.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
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.
