Bihari Mutton Rezala
A rich and aromatic mutton curry from Bihar, featuring tender meat in a creamy, nutty white gravy made from yogurt, cashews, and poppy seeds. This mildly spicy dish is a celebration of subtle flavors.
For 4 servings
5 steps. 75 minutes total.
- 1
Step 1
- a.Prepare Pastes and Marinate Mutton
- b.Soak cashew nuts and poppy seeds in 1/2 cup of warm water for at least 30 minutes. After soaking, grind them into a very fine, smooth paste, adding a little water if needed.
- c.In a separate pot, boil the chopped onions in water for 10 minutes until soft. Drain and let them cool, then blend into a smooth puree. This step is crucial for the white gravy.
- d.In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, and 1 tsp of salt. Mix thoroughly to coat the mutton. Cover and let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- 2
Step 2
- a.Sauté Aromatics and Onion Puree
- b.Heat mustard oil in a pressure cooker over medium-high heat until it just begins to smoke. This tempers the oil and removes its pungency.
- c.Reduce the heat to medium. Add the bay leaf, green cardamoms, black cardamom, cloves, cinnamon stick, and black peppercorns. Sauté for about 45 seconds until they become fragrant.
- d.Add the boiled onion puree to the cooker. Cook for 5-7 minutes, stirring occasionally, until the raw smell disappears and the paste thickens slightly. Do not allow it to brown to maintain the white color of the gravy.
- 3
Step 3
- a.Sear Mutton and Add Spices
- b.Add the marinated mutton along with all the marinade to the pressure cooker. Increase the heat to high.
- c.Sauté for 10-12 minutes, stirring frequently. Cook until the mutton is well-seared, the moisture from the curd has mostly evaporated, and you see oil separating from the mixture at the edges.
- d.Add the coriander powder, cumin powder, mace powder, and nutmeg powder. Stir and cook for another 2 minutes until the spices are fragrant.
- 4
Step 4
- a.Add Nut Paste and Pressure Cook
- b.Reduce the heat to low and add the cashew-poppy seed paste. Stir continuously for 3-4 minutes. This paste can burn easily, so constant stirring is essential.
- c.Pour in 1.5 cups of warm water and the remaining 0.5 tsp of salt. Mix everything well, scraping any bits stuck to the bottom of the cooker.
- d.Secure the lid of the pressure cooker. Bring to high heat and cook until the first whistle. Then, reduce the heat to low and cook for 20-25 minutes (or about 5-6 more whistles).
- e.Turn off the heat and allow the pressure to release naturally. This process helps in making the mutton extra tender.
- 5
Step 5
- a.Finish and Garnish
- b.Once the pressure has fully released, carefully open the lid. Check if the mutton is tender; if not, pressure cook for another 5-10 minutes.
- c.If the gravy is too thin for your liking, simmer it without the lid for a few minutes until it reaches the desired consistency.
- d.Stir in the slit green chilies and the garam masala powder. Let it simmer gently for 2 more minutes to infuse the flavors.
- e.Turn off the heat, garnish with freshly chopped coriander leaves, and let the dish rest for at least 10 minutes before serving. This allows the flavors to meld beautifully.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mustard oil and heat it properly until it's lightly smoking before adding spices.
- 2To prevent the curd from curdling, ensure it's at room temperature and well-whisked before adding it to the marinade.
- 3Boiling the onions instead of frying them is the secret to achieving the signature pale, creamy color of the rezala gravy.
- 4Stir constantly after adding the cashew-poppy seed paste, as it has a tendency to stick to the bottom of the pan and burn.
- 5Always use warm water for the gravy to maintain the cooking temperature and ensure the mutton stays tender.
- 6Let the mutton rezala rest for 10-15 minutes before serving. This allows the meat to relax and the flavors of the gravy to deepen.
Adapt it for your goals.
Chicken Rezala
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to about 10-12 minutes (or 2-3 whistles).
Richer GravyRicher Gravy
For an even creamier and richer texture, stir in 2-3 tablespoons of fresh cream or a tablespoon of ghee at the end of the cooking process.
Mughlai FragranceMughlai Fragrance
Add a few drops of kewra water (screwpine essence) along with the garam masala for a more fragrant, Mughlai-style aroma.
Vegetarian VersionVegetarian Version
Substitute mutton with paneer cubes and mixed vegetables like potatoes, carrots, and peas. Pan-fry the paneer lightly before adding and reduce the cooking time significantly.
Why this is on our healthy list.
Excellent Source of Protein
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and maintaining overall body function.
Rich in Iron and Zinc
This dish provides significant amounts of iron, which is vital for preventing anemia and maintaining energy levels, and zinc, which supports a healthy immune system.
Contains Healthy Fats
The use of cashew nuts and mustard oil contributes monounsaturated and polyunsaturated fats, which are beneficial for heart health when consumed in moderation.
Frequently asked questions
Bihari Mutton Rezala pairs wonderfully with Indian breads like naan, sheermal, or tandoori roti. It also goes well with fragrant basmati rice, jeera rice, or a simple pulao.