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
- Kolkata-style Mutton Rezala
- Homemade Mutton Rezala- Tips and tricks
- A Few things to remember while cooking Kolkata-style Mutton Rezala
- History and Origin of Rezala - with ingredients detail
- Here's how I cook Mutton Rezala at Debjanir Rannaghar!
- Recipe Card
- Mutton Recipes from Debjanir Rannaghar
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.
Homemade Mutton Rezala- Tips and tricks
Mutton Rezala, a dish that has been a favorite of mine for years. I used to make it as part of my cooking experiments when I began cooking for the family. Chordada was the first lucky one to taste my first attempt and although he commented that it wasn't Rezala, I kept at it until I developed the recipe just like they served in the Mughlai joints in Kolkata. Now, after all those years of hard work and dedication, here's my version of Mutton Rezala - Restaurant-style Kolkata style!
A Few things to remember while cooking Kolkata-style Mutton Rezala
- Use Mutton with fat.
- To make Rezala with 1kg mutton you need 100g of Ghee and also Oil.
- Give special emphasis to the spice mix.
- Rezala is a subtle gravy-based meat curry tempered with Black Pepper, Dry red chili and is characterized by the presence of Makhana.
- The gravy tastes sweet and yet rich.
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!Print
- Total Time: 9 hours 30 mins
- Yield: 6 People 1x
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.
- 1 Kg Mutton (medium size pieces with fat)
- 3 Onion
- ½ Tbsp. Garlic
- ½ Tbsp. Ginger
- 100g Hung Curd
- 100g Raw Papaya
- 1 Tsp. Shahi Garam Masala Powder
- 1 Tsp. White Pepper/ Sahi morich Powder
- 1 Tsp. Salt
- 1 Tbsp. Sugar
- 2 Tbsp. Vegetable Oil
- 3 Bay leaf
- 10 Dried Red Chilies
- 2 Tbsp. Black Pepper (Whole)
- 4 Inch Cinnamon Stick
- 4 Green Cardamom
- 2 Black Cardamom
- 1 floret Mace
For Rezala Gravy:
- 20 Makhana aka lotus seed
- 2 Onion
- 1.5 Tbsp. Garlic
- 1.5 Tbsp. Ginger Paste
- 4 Green Chilies (depending on taste)
- 2Tbsp. Poppy Seed
- 1 Tbsp. Melon Seed
- 20 Cashew Nut
- 200g Hung Curd
- 1 Cup Milk
- 1 Tsp. Salt or (as per taste)
- 1 Tsp. Sugar
- ½ Tsp. Kewra Water
- ½ Tsp. Mitha Ittr
- 10 strands Saffron
- ½ Tsp. Shahi Garam Masala Powder
- 3Tbsp. Ghee
- 6 Tbsp. Refined Oil
- 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.
- Prep Time: 8 hours
- Cook Time: 90 mins
- Category: Mutton
- Method: Cooking
- Cuisine: Mughlai
- Serving Size: 150g
- Calories: 543
- Sugar: 7.6g
- Sodium: 226mg
- Fat: 36.2g
- Saturated Fat: 12.4g
- Carbohydrates: 21.8g
- Fiber: 6.8g
- Protein: 33g
- Cholesterol: 119mg
Keywords: mutton rezala recipe, authentic mutton rezala, mughlai food recipe, gosht rezala, debjanir rannaghar
Apart from Tandoori Roti or Naan, you may pair Mutton Rezala with:
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!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Debarati Chatterjee says
hope to taste it soon.. 🙂
Amedar Consulting says
I do trust all of the concepts you have offered for your post. They are very convincing and can definitely work. Nonetheless, the posts are too quick for beginners. May just you please extend them a little from next time? Thanks for the post....
I will surely try.Please let me know what else you want to know or what is not clear
When did you add fried makhana
When do I add the fried makhana?
I have the same question. Also when do i add the rest of the fried onions.
Sorry for the confusion. It is to be added once you are done cooking to top the rezala