Bihari Mutton Rezala

1. 1
   prep

   Soak the nuts and seeds.

   1.Soak cashew nuts and poppy seeds separately in warm water for 30 minutes.

   2.Drain and grind them together to a very fine, smooth paste using minimal water. Set aside.

   TIPA smooth paste ensures the gravy gets a creamy, grainy-free texture. Scrape down the sides of the grinder for a homogenous mix.
2. 2
   prep

   Marinate the mutton.

   1.In a large bowl, combine the mutton pieces with the whisked yogurt, 1 tsp ginger paste, 1 tsp garlic paste, and a pinch of salt.

   2.Mix well to coat every piece. Cover and set aside to marinate for 30 minutes.

   TIPMarinating yogurt tenderizes the mutton and helps the spices penetrate deep into the meat.
3. 3
   fry · ~10 min

   Fry the onions to a pale gold.

   1.Heat ghee in a heavy-bottomed pan over medium heat.

   2.Add the sliced onions and fry, stirring constantly, until they turn pale golden and soft. Do not brown them.

   3.Remove the onions with a slotted spoon, leaving the ghee behind. Let them cool slightly, then grind with a splash of water to a smooth paste.

   TIPKeeping the onions pale is the secret to the ivory-colored gravy. Browning them will darken and alter the intended flavor.
4. 4
   fry · ~8 min

   Brown the marinated mutton.

   1.In the same pan and remaining ghee, add the marinated mutton pieces in a single layer.

   2.Sear on medium-high heat, turning occasionally, until the meat is lightly browned on all sides (about 6-8 minutes).

   3.Remove the mutton pieces and set aside on a plate.

   TIPDo not crowd the pan; sear in batches for the best crust. The brown bits left in the pan are pure flavor for the gravy.
5. 5
   temper · ~1 min

   Bloom the whole spices.

   1.Ensure there is still about 1 tablespoon of ghee in the pan. Add bay leaves, green cardamom, black cardamom, cinnamon, cloves, and mace.

   2.Sauté over low heat for 45 seconds until they puff up and release their aroma.

   TIPFrying whole spices in ghee is the 'tempering' that builds the deep, foundational aroma of Bihari Rezala.
6. 6
   fry · ~5 min

   Build the aromatic base.

   1.Add the remaining ginger paste and garlic paste to the pan. Sauté on low heat for 1 minute until the raw smell disappears.

   2.Stir in the onion paste and cook, stirring continuously, until the ghee starts to leave the sides of the paste (about 3-4 minutes).

   TIPCooking the paste until oil separation is key—it removes raw flavors and intensifies the savory-sweetness of the onion.
7. 7
   simmer · ~2 min

   Cook the masala and add the mutton.

   1.Add the cashew-poppy seed paste to the pan. Stir and cook for 2 minutes until it releases a nutty aroma.

   2.Return the browned mutton pieces to the pan. Add salt and sugar.

   3.Pour in 1 cup of water and stir everything together. Bring to a gentle boil.

   TIPCashew paste can stick, so keep the heat at medium-low and stir constantly during this stage.
8. 8
   simmer · ~70 min

   Slow-cook the rezala until tender.

   1.Once boiling, reduce the heat to low. Cover the pan with a tight-fitting lid.

   2.Let it simmer gently for 60-75 minutes, or until the mutton is fork-tender. Stir occasionally to prevent sticking.

   TIPSlow and low is the mantra. If gravy thickens too fast before the meat is tender, add a splash of warm water.
9. 9
   simmer · ~5 min

   Finish with aromatic touches.

   1.Once the mutton is tender, add the slit green chilis, white pepper powder, kewra water, and rose water.

   2.Simmer uncovered for a final 5 minutes to infuse the flavors. The gravy should be thick, creamy, and pale ivory.

   TIPAdding kewra and rose water off the heat dulls their perfume. A gentle simmer at the very end blooms it perfectly.
10. 10
    serve · ~5 min

    Rest briefly, then garnish and serve.

    Let the rezala rest covered for 5 minutes off the heat. Serve hot, garnished with a few strands of saffron if desired, alongside rumali roti or steamed rice.

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