Mutton Rezala Recipe | Restaurant Style Mughlai Mutton Rezala | मटन रेज़ाला

If you like classic Moghlai dishes, then Kolkata is your ultimate destination!

Eastern Indian state, Kolkata continues the legacy of Great Mughlai cuisines. You could find world class Mughlai dishes like Chaap, Biryani, Kebab, Rezala, Paratha here.

Today I present such an aromatic, spicy and awesome tasty Mughlai dish - MUTTON REZALA! 

Don't miss this recipe if you really love the taste! 

Try today at home! 

See - How to make Chicken Rezala

See - How to make Mutton Biryani

Ingredients - 
750 gm Mutton/Lamb meat
250 gm raw papaya (paste)
2 Tbsp Ghee/clarified butter
2 cups water
1 tsp poppy seed paste
1 tsp almond paste
1 tsp cashew paste
1/2 cup yogurt
1 cup Beresta (fried brown onion)
50 gm raisin
1 tsp Garam masala Powder
1/2 tsp Shahi mirch (white pepper) powder
1/2 tsp nutmeg powder
10 ml kewra water
2 tbsp fresh cream

for marination -
1 tbsp Garlic paste
1 tsp ginger paste
1/2 cup yogurt
1 tsp coriander powder
1 tsp red chili powder

for seasoning -
1 tsp Shahi Jeera
5-6 cloves
1 inch cardamom
4-5 cardamom

How to Make - 

Step 1
Tenderize the meat with meat tenderizer. I used 250 gm papaya paste and applied all over 
the mutton for 8 hrs. You may also use meat tenderizer available in market.

Step 2
After 8 hrs of tenderizing, remove papaya paste and marinate the meat with 1 tbsp Garlic 
paste, 1 tsp ginger paste, 1/2 cup yogurt, 1 tsp coriander powder, 1 tsp red chili powder.
Keep marinated for 1-2 hrs

Step 3
Melt 2 tbsp ghee (clarified butter) in a pan. Add seasoning spices. Saute for 2 min. Next add marinated mutton. Stir and cook for 15 minutes in slow flame. When all comes out and float on top, add salt. Pour 2 cups water and cook covered for about an hour. 
You may also pressure cook for 30-35 minutes, if you don't have the patience for cooking in 
slow flame for about an hour. But real flavor and taste comes when you slow cook this recipe. 

Step 4
After an hour, open the cover and add 1 tsp poppy seed paste, 1 tsp almond paste, 1 tsp 
cashew paste. Mix well. Put on a lid and cook for 10-15 min

Step 5
In a blender, blend 1/2 cup yogurt and 1 cup beresta together. Now put this blended paste into mutton. Mix well. Check the cooked mutton. If it's not enough soft then cook for few more minutes. 

Step 6
Next add 50 gm raisin, 1 tsp Garam masala Powder, 1/2 tsp Shahi mirch (white pepper) powder, 1/2 tsp nutmeg powder, 10 ml kewra water. Mix well. cook for 2 min.
Before turn off the flame add 2 tbsp fresh cream.

That's all! 
Your aromatic, flavored, tasty MUTTON REZALA is ready!



See More -
Chicken Lollipop
Mutton Kasha
Chicken Chaap
Mutton Biryani

CHICKEN CHAAP RECIPE | Restaurant style Royal Chicken Chaap

Legendary Indian Film making Maestro Satyajit Ray was very fond of this dish! Nawab of Awadh was deported to Kolkata by British. He brought many discerning cuisines with him that made Kolkata a hub for Royal dishes! Till today Kolkata boasts of many famous, World class Shahi dishes.
Today I present one of the finest Mughlai Dishes, CHICKEN CHAAP! Follow the recipe and give yourself a Royal treat! 
See Video below

Chicken Chaap Ingredients

Ingredients:

800 gm Chicken( cut into large pieces)

1 tbsp Roasted Gram Flour (Satoo) 1 tsp Coriander Powder 1 tsp cumin powder 1 tsp dry red chili powder 1 tsp Shahi Garam Masala Powder 1 tbsp Cashew nut paste 1 tbsp Poppy seed paste 1 tbsp Fennel(mouri) paste 1 tbsp garlic paste 150 gm Yogurt 2 big onion (chopped) 1 big Tomato (Puree) 1 tbsp kewra water 1/2 gm saffron 1/2 tsp Ginger paste

For Shahi Garam Masala Powder -  Green Cardamom cloves cinnamon Shahi Jeera  White Pepper  Mace Kebab Chini  Nutmeg  Dry roast all these spices a little and blend to make Shahi Garam Masala powder.

For seasoning -  2 whole cardamom  4-5 whole cloves 3-4 whole cinnamon sticks 2-3 Bay leaves Oil: 200 ml Ghee: 1 tbsp Salt and sugar to taste

Marinated Raw Chicken

Shahi Garam Masala Ingredients

Method - 

Marinate the chicken pieces. Since the chicken pieces are large, I made gash so that spices get well marinated.

Now add garlic paste, ginger paste, red chili powder and whisked yogurt, squeeze half lemon juice then mix well. Finally add little salt, mix and keep marinated the chicken for 3-4 hrs.

Put 2 tbsp Ghee (clarified butter) on hot pan. After ghee melts, add cinnamon, cardamom, clove and bay leaf for seasoning. Stir a little, then add finely chopped onion.

Now add one by one, coriander powder, cumin powder,  cashew nut paste,  tomato puree. Mix thoroughly. After cooking 2/3 minutes, add poppy seeds paste and roasted gram flour (satoo).

Many people use onion paste, but when this gravy is little coarse, then it tastes more beautiful, so I always prefer chopped onion in CHICKEN CHAAP.

Add Kewra water soaked saffron.Mix well with curry.

Now add marinated chicken pieces. 

Since the chicken is marinated with salt, while add salt in this dish, be careful about its quantity.

Add 1 tbsp fennel seed paste, 1 tsp Shahi Garam Masala Powder.

Now mix all these spices with chicken. Keep stirring  and cook in very low flame for about 12-15 min.

When fat oozes out of the gravy and chicken gets tender Then you know your Chicken Chaap is ready! 

Serve hot with Biryani, Naan, rotis/Chappatis or Rice.

Chicken Chaap Getting Cooked

See Video here

More Chicken Recipes 
Murgh Mussallam
Goanese Chicken Xacuti
Chicken Biryani

Nawabi Awadh Biriyani

Nawabi Awadh Biryani

Satyajit Ray masterpiece "Satranj ke Khiladi" on Awadh Nawab, reminds someone of Rich Nawabi culture of finest cuisines! Jhumu Poli adopts that to make NAWABI AWADH BIRIYANI, which Nawab Wazid Ali Shah, himself, would have been the best connoisseur! Give it a try today!

Delicious Nawabi Awadh Biriyani

Cooking of Biriyani chicken	85% Prepared Rice	Marinated Biriyani gosht
Marinated Biriyani chicken	Marinated Biriyani gosht, potato and Beresta	Nawabi Awadh Biryani

Awadh Biriyani Ingredients

What you need

500 gm  Basmati Rice
1 KG       Chicken
1/2 gm    Saffron 
500 gm  Potato
1 tsp       Turmeric powder
50 gm     Mawa
2 tsp       Corn flour
150 gm  Onion(for Beresta)
150 gm  Onion (for paste)
200 gm  Tomato(for paste)
25 gm    Garlic (for paste)
25 gm    Ginger(for paste)
200 gm  plain curd
100 ml    white oil
150 gm   Ghee
1 cup      Milk
2 tsp        Kewra Water
2 tsp        Garam Masala powder
20 gm     Whole Garam Masala
                Salt to taste
                Aluminium Foil paper/ flour (for sealing)

                                                                               Nawabi Awadh Biryani Video

Direction -

1.Soak the Basmati Rice for 30-40 minutes. Drain water, Boil the rice up to 85-90%! Important: Don't boil the rice full or 100%! . Drain water, keep aside.

2.Make a fine paste of ginger-garlic-onion-tomato. add whisked curd. Add salt to taste.  Mix with Chicken and marinate for an hour.

3. Finely chop onion. Mix corn flour. Then deep fry till rich golden brown. (Beresta)

4. Boil the potatoes. peel off. coat with turmeric powder and salt. Deep fry and keep aside.

5.Take a cup of milk. Dissolve the saffron in milk for at least 4 hrs.

Awadh Biriyani Chicken curry

6. Heat oil in a pan. put the marinated chicken. stir well, and cook till the oil comes out and chicken becomes softer. Add fried potatoes, mix well with the curry.

Layered Biriyani Rice 

7.Prepare the Biriyani cooking container by greasing with ghee/oil. Spread one layer of Rice. Put pieces of chicken and potatoes on it. place one more layer of rice. Add Garam Masala Powder, Beresta. Sprinkle little Kewra water. Add ghee spreading all over the rice. place rest chicken and potatoes. 
Place final layer of rice. Again, add Garam Masala Powder, Beresta. Sprinkle little Kewra water. Add ghee spreading all over the rice. 
Now add saffron diluted in milk. spray all over the rice with little gaps in between. Optionally, you may add coriander leaves.

Seal the lid of the Biriyani cooking container like this

8. Now, put on the lid. Make sure, seal the lid of the Biriyani cooking container very well, so that no steam comes out of the container/handi, during steaming. For sealing, you may use aluminium foil paper or, make a flour dough and paste it round the lid of the container/handi. 
If the bottom of the container/handi is not thicker then, place a thick plate over the flame. Don't put the thinner bottomed container/handi directly on the flame. Your Biriyani may get burnt.
Steam the Biriyani for 15-20 minutes in simmer flame.

9. When little flavor/aroma comes out of the container/handi, be sure your Nawabi Awadh Biriyani is ready!

10 Serve hot, with Chicken/Mutton chap or Mughlai chicken/Mutton curry!

See More -
Chili Chicken