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Tender, succulent mutton pieces slow-cooked in a rich, aromatic gravy with onions used in two distinct ways. A classic Mughlai dish that's hearty, flavorful, and perfect with naan or roti.
For 4 servings
Prepare Onions & Marinate Mutton
Create the 'Birista' and Gravy Base
Sear Mutton and Cook the Masala
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Tender, succulent mutton pieces slow-cooked in a rich, aromatic gravy with onions used in two distinct ways. A classic Mughlai dish that's hearty, flavorful, and perfect with naan or roti.
This mughlai recipe takes 100 minutes to prepare and yields 4 servings. At 409.7 calories per serving with 38.12g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Slow-Cook or Pressure-Cook the Mutton
Add the Second Batch of Onions
Finish and Garnish
Replace mutton with 500g of bone-in chicken pieces. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes) or simmer for 20-25 minutes.
Use 400g of paneer cubes instead of mutton. Lightly pan-fry the paneer cubes until golden and add them along with the onion petals in the final step to prevent them from breaking.
For a richer, more decadent gravy, stir in 2-3 tablespoons of fresh cream or cashew paste at the very end, after turning off the heat.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Red meat like mutton is rich in heme iron, a form that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
The recipe incorporates spices like turmeric, ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help support a robust immune system.
A typical serving of Gosht Do Pyaza contains approximately 450-550 calories, depending on the fat content of the mutton and the amount of ghee used in preparation.
It can be part of a balanced diet. Mutton is a great source of protein and iron. However, it is also high in saturated fat. To make it healthier, you can use leaner cuts of mutton, trim excess fat, and reduce the amount of ghee.
'Do Pyaza' literally translates to 'two onions' from Persian. The name signifies the use of onions in two distinct ways in the recipe: fried until golden to form the gravy's base, and added later in larger chunks for texture and sweetness.
Yes, this recipe is very adaptable. You can substitute mutton with chicken (Murgh Do Pyaza) or beef. Remember to adjust the cooking time accordingly; chicken cooks much faster, while beef might require a longer cooking time depending on the cut.
If your gravy is watery, simply simmer it uncovered for a few more minutes to allow the excess liquid to evaporate and the sauce to reduce. You can also mash a few pieces of the cooked onion against the side of the pan to help thicken the gravy naturally.
Absolutely. Use the 'Sauté' mode for frying the onions and searing the meat. Then, secure the lid and pressure cook on 'High' for 20-25 minutes, followed by a natural pressure release. Add the onion petals at the end and sauté for a few more minutes until tender-crisp.