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A luxurious Mughlai curry where tender mutton pieces are slow-cooked in a rich, golden gravy made from yogurt, fried onions, and nuts. Infused with saffron and kewra, it's a true royal delicacy.
For 4 servings
Prepare Birista, Nut Paste & Saffron Milk
Marinate the Mutton
Sauté Spices & Brown Mutton
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A luxurious Mughlai curry where tender mutton pieces are slow-cooked in a rich, golden gravy made from yogurt, fried onions, and nuts. Infused with saffron and kewra, it's a true royal delicacy.
This mughlai recipe takes 120 minutes to prepare and yields 4 servings. At 986.36 calories per serving with 56.93g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build Gravy & Slow Cook (Bhunao)
Finish & Rest
For a nut-free alternative, replace the cashews and almonds with 2 tablespoons of roasted poppy seeds (khus khus) or melon seeds (magaz) paste.
Add 2-3 slit green chilies along with the whole spices for a bit of heat.
For an even richer and creamier gravy, stir in 2 tablespoons of fresh cream along with the saffron milk at the end.
You can make this dish with bone-in chicken pieces. Reduce the slow-cooking time in step 4 to about 30-40 minutes, or until the chicken is cooked through.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron, which is easily absorbed by the body and helps prevent anemia. It's also a good source of B-vitamins, particularly B12, vital for nerve function and red blood cell formation.
The use of spices like turmeric, ginger, garlic, and cinnamon provides potent anti-inflammatory and antioxidant compounds that can help combat oxidative stress in the body.
Almonds and cashews contribute monounsaturated fats, which are beneficial for heart health. Ghee is a source of fat-soluble vitamins like A, E, and D.
Kundan Qaliya is a classic Mughlai dish from the Awadhi cuisine of Lucknow. 'Kundan' means gold, and 'Qaliya' refers to a rich meat curry. The name reflects its golden color, derived from fried onions, saffron, and the ghee that rises to the surface.
Kundan Qaliya is a rich, indulgent dish high in protein from mutton and healthy fats from nuts and ghee. However, it is also high in calories and saturated fat. It's best enjoyed in moderation as part of a balanced diet, perhaps on special occasions.
A single serving of Kundan Qaliya is estimated to contain approximately 650-750 calories. The exact number can vary based on the fat content of the mutton and the amount of oil and ghee used.
Yes, you can substitute mutton with bone-in chicken pieces. The marination and cooking process remains the same, but you will need to reduce the slow-cooking time to about 30-40 minutes, or until the chicken is fully cooked.
Gravy can split if the curd is cold or if the heat is too high when it's added. To prevent this, use full-fat, room-temperature curd and cook on medium-low heat. If it does split, you can sometimes fix it by adding a slurry of 1 tablespoon of gram flour (besan) mixed with water and simmering gently.
Leftover Kundan Qaliya can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much.