Kolkata Style Mutton Rezala

Mutton Rezala is a tantalizing mughlai mutton dish that has been a beloved favorite in Kolkata for generations. Boasting a subtle and flavorful gravy, this delightful delicacy is sure to please even the most discerning of palates. Enjoy the flavors of this classic dish and let it transport you back to the grandeur of old-world India.

The best mutton rezala in Kolkata- memories of Sabir's

Every year when I was promoted to the next class, my father and I would travel to Sabir's, a restaurant in the city of joy. We'd feast on the best Mutton Rezala and Tandoori Roti in town. It was our private celebration - just me and Baba - that we both treasured. Afterward, we'd take home some Rezala Ruti for Maa so she could join in on our festivities too. Visiting Sabir each year was something I looked forward to as a child; it's a fond memory that will stay with me forever.

Kolkata-style Mutton Rezala

Rezala is the star of Sabir's, a restaurant that has shone brightly for generations. But it is not just their establishment that serves up this spectacular dish – restaurants all over Bengal, both sides of the border, have been known to dish out mouth-watering Rezalas. I'm especially partial to Arsalan's take on this classic.

History and Origin of Rezala - with ingredients detail

Rezala - a famous Mughlai delicacy that has become synonymous with Kolkata. Rich in flavor and creamy in texture, it is no wonder why this dish has been embraced by the city. Its origins can be traced back to Nawab Wajid Ali Shah who brought it to Kolkata, where chefs have since perfected its recipe. Unusually for an Indian dish, Rezala is not overly spicy but rather offers a subtle sweetness that tantalizes the taste buds. Served with either mutton or chicken, it's a classic dish that will leave you wanting more! Subtle Keora, milk, and curd-based gravy; tempered with black pepper and dry red chili, and soft chunks of mutton make it nothing but bliss.

A symphony of flavors and textures, the Subtle Keora is a delectable dish. The creamy milk and curd-based gravy is tempered with a hint of spice from black pepper and dry red chili, while soft chunks of succulent mutton add an irresistible richness. Every bite is pure bliss.

Here's how I cook Mutton Rezala at Debjanir Rannaghar!

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Mutton Rezala

Mutton Rezala is an exquisite mughlai dish, renowned in Kolkata, India. It is a gravy-based delicacy that is prepared with mutton, and is characterized by its subtle and rich flavor.

Course Mutton

Cuisine Mughlai

Keyword authentic mutton rezala, Debjanir Rannaghar, gosht rezala, mughlai food recipe, mutton rezala recipe

Prep Time 8 hours hours

Cook Time 1 hour hour 30 minutes minutes

Total Time 9 hours hours 30 minutes minutes

Servings 6 People

Calories 543kcal

Author Debjani Chatterjee Alam

Cost Rs 1000

Ingredients

• 1 Kg Mutton medium size pieces with fat

For Marination

• 3 Onion
• ½ tablespoon Garlic
• ½ tablespoon Ginger
• 100 g Hung Curd
• 100 g Raw Papaya
• 1 teaspoon Shahi Garam Masala Powder
• 1 teaspoon White Pepper/ Sahi morich Powder
• 1 teaspoon Salt
• 1 tablespoon Sugar
• 2 tablespoon Vegetable Oil

For Tempering:

• 3 Bay leaf
• 10 Dried Red Chilies
• 2 tablespoon Black Pepper Whole
• 4 Cinnamon Stick
• 4 Green Cardamom
• 2 Black Cardamom
• 1 floret Mace

For Rezala Gravy

• 20 Makhana aka lotus seed
• 2 Onion
• 1.5 tablespoon Garlic
• 1.5 tablespoon Ginger Paste
• 4 Green Chilies depending on taste
• 2 tablespoon Poppy Seed
• 1 tablespoon Melon Seed
• 20 Cashew Nut
• 200 g Hung Curd
• 1 Cup Milk
• 1 teaspoon Salt or as per taste
• 1 teaspoon Sugar
• ½ teaspoon Kewra Water
• ½ teaspoon Mitha Ittr
• 10 strands Saffron
• ½ teaspoon Shahi Garam Masala Powder
• 3 tablespoon Ghee
• 6 tablespoon Refined Oil

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Instructions

• Wash Mutton Pieces thoroughly and pat dry them using a kitchen Towel.
• Make a fine paste of Onion, Ginger, Garlic, and Raw Papaya separately using a food processor or Onion grater.
• In a big bowl take all the pastes prepared along with Shahi Garam Masala Powder, Oil and also beaten Hung Curd and mix those properly.*
• Add 1 Tsp. Salt and 1 Tbsp. Sugar to the mixture along with 1 Tsp. white Pepper Powder.
• Add Mutton pieces to the Marination and coat the pieces with the Marinade and leave it overnight (I marinate mutton while preparing Rezala for more than 12 hours)

Making the Rezala:

• Crush saffron Strings and mix with ½ cup lukewarm Milk and keep the mixture aside for future use.
• Make a fine paste of Poppy Seed and strain it through a strainer.
• Make a paste of Cashew Nut and also Melon Seeds using very little water and keep the mixture aside.
• Take Oil in a Deep vessel and fry Makhana and strain those.
• Fry Onions till they turn Brown in color and crunchy in texture.
• The Fried Onions are known as "Beresta". Strain "Beresta from Oil and let it cool completely. You can store fried onions for days. 
• Take half of the Beresta along with Green Chilies in a grinder (I used the Wet jar) and make a fine paste of it.
• In the same Oil add Ghee and heat the Ghee-Oil mixture properly.
• Temper the mixture with Bay Leave, Dried Red Chilies, Black Peppercorn, Cinnamon Stick, Green Cardamom, Black Cardamom, and also Mace.
• Cook for 1 minute on low flame.
• Add "Beresta" Paste and also Salt.
• Cook for 2 minutes on low flame.
• Now add Ginger and also Garlic Paste and cook for 1 more minute.
• Add Poppy Seed paste and also Cashew Nut and melon seed paste to the mixture.
• Cook until the mixture releases oil from the edges.
• Add 1 Tsp. Sugar to the mixture.
• Separate Mutton Pieces from the Marinade.
• Add the Marinade mixture ( without Mutton Pieces) to the vessel and start cooking on low flame till the raw aroma of the marinade goes out completely.
• Add 3 Cups of Boiling water and cook for around 10 minutes on low flame.
• Add fried Makhana at this point.
• Now add Mutton pieces to the gravy and cook until the mutton soften completely. It took me around 1.5 hours to complete the cooking. *
• Adjust the water at this stage. Traditional Rezala is neither Thick nor Runny and I prefer that medium Consistency in my Rezala as well.
• Mix Kewra Water and Mitha Ittr with the Saffron milk prepared previously.
• Add the mixture to the Rezala and cook for 5-7 minutes.
• Add 1 teaspoon of Shahi Garam Masala Powder as well.
• Give Rezala a standing time of 10 minutes before serving.
• While serving you may top the rezala with some fried Onions.

Nutrition

Serving: 150g | Calories: 543kcal | Carbohydrates: 21.8g | Protein: 33g | Fat: 36.2g | Saturated Fat: 12.4g | Cholesterol: 119mg | Sodium: 226mg | Fiber: 6.8g | Sugar: 7.6g

Pairing Mutton Rezala

Apart from Tandoori Roti or Naan, you may pair Mutton Rezala with:

Related Recipes from Debjanir Rannaghar

Here are some of the Mughlai recipes for you

Mutton Recipes from Debjanir Rannaghar

• Joggi Barir Mangsho (also known as Biyebarir Mutton Curry)
• Nalli Nihari (also known as Mutton Nihari Recipe or Gosht Nihari)
• Gota Roshun diye Mangshor Jhol (also known as Bengali Mutton Curry with Garlic Pod)
• Keema Matar (also known as Mutton mincemeat cooked with green peas)
• Bengali Mete Chorchori (also known as Mutton Liver side with Potato chunks)
• Mangsha Tarkari (also known as Oriya Mutton Curry)
• Kolkata Mutton Biryani (also known as Calcutta Biryani)
• Bengali Mutton Stew with Veggies in a pressure cooker (also known as Shobji diye Mangshor Jhol)
• Posto Mangsho (Also known as Bengali Mutton Curry cooked with Poppy Seed Paste)
• Mangshor Jhol (Also known as Bengali light Mutton curry)
• Gota Moshlar Mangsho (Also known as Kata Moshlar Mangsho or Mutton cooked with whole spices)
• Hyderabadi Haleem (Also known as Mutton Haleem)
• Kolkata’s Mutton Tikia (Also known as Tikia Kebab)
• Bengali Keema Curry (Also known as Mutton Mincemeat Curry with Potato Chunks)
• Bangladeshi Mutton Tehari (Also known as Tahiri)
• Mutton Ghee Roast (Also known as Mangalorean Ghee Roast)
• Anglo-Indian Mutton Curry (Also known as Saffron Mutton Curry)
• Mutton Handi Kebab (Also known as Handi Kabab)
• Mangsher Ghughni (Also known as Bengali Yellow Pea Curry with Minced Mutton)
• Mutton Rogan Josh (Also known as Kashmiri Pandit style Rogan Josh)
• Kosha Mangsho (Also known as Bengali Mutton Kasha)
• Kochi Pathar Jhol (Also known as Aloo diye Mangshor Jhol or Bengali Mutton Curry)
• Niramish Mangsho (Also known as Bhoger Mangsho)

Have you tried the Mutton Rezala recipe from Debjanir Rannaghar!

Please inform me of your experience, and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.

Here's the Kolkata's Rezala Pin for your Pinterest Board!

About Debjani Chatterjee Alam

I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.

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