Visiting Sabir once a year (or at times more than once) was something I cherished all through childhood. This joint for sure is known to you if you hail from the city of joy and a non-vegetarian as well. My promotion during the school was celebrated with the quintessential Mutton Rezala and Tandoori Roti every year at Sabir's. I used to go there with my father to cherish the amazing food. Maa, however, was not part of this particular trip, it was always Baba and his daughter. It was our private celebration followed by packing Rezala Ruti for Maa.
Rezala is one of the signature dishes that Sabir's serves. However, there are several good restaurants that serve good Rezala not only in Kolkata but also in Bangladesh. This dish actually is quite popular in both the side of Bengal. I, in fact, like the Rezala Arsalan serves.
Mutton Rezala was something I used to cook at home when I started cooking just for fun with the help of the family. I still remember Chordada having the Mutton Rezala I cooked and commented: "It is everything but Rezala!"
It took me years to finally develop the recipe which you can say similar to what you get at the restaurant. So, it is basically Kolkata's Restaurant style Mutton Rezala recipe that I am going to share.
A Few things to remember while cooking Kolkata style Mutton Rezala:
- Use Mutton with fat.
- To make Rezala with 1kg mutton you need 100g 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:
Rezala is a famous Mughlai dish and in India is particularly popular in Kolkata than in other cities in India. considering the subtle flavor it offers and the way it is cooked; it is quite obvious that the dish came into the city thanks to Nawab Wajid Ali Shah. The version that we get now in Kolkata is either prepared with mutton or chicken; the gravy is semi-thick somewhere between soup and curry. Rezala has never been spicy; in fact, this dish is quite on the sweeter side. Subtle Keora, milk, and curd based gravy; tempered with black pepper and dry red chili and soft chunks of mutton makes it nothing but bliss.
Here's how I cook Mutton Rezala at Debjanir Rannaghar!
Mutton Rezala
- Prep Time: 8 hours
- Cook Time: 90 mins
- Total Time: 9 hours 30 mins
- Yield: 6 People
Description
Mutton Rezala is a subtle gravy based Mughlai gravy dish.
Ingredients
- Mutton: 1 Kg (medium size pieces with fat)
For Marination:
- Onion: 3
- Garlic: 6-8 Clove
- Ginger: 1 "
- Hung Curd: 100 g
- Raw Papaya: 100 g
- Shahi Garam Masala Powder: 1 Tsp.
- White Pepper/ Sahi morich Powder: 1 Tsp.
- Salt: 1 Tsp.
- Sugar: 1 Tbsp.
- Oil: 2 Tbsp.
For Tempering:
- Bay leaf: 2-3
- Dried Red Chili: 8-10
- Black Pepper (Whole): 2 Tbsp.
- Cinnamon Stick: 4 "
- Green Cardamom: 2
- Black Cardamom: 2
- Mace: 1 Floret
For Rezala Gravy:
- Onion: 2
- Garlic: 1.5 Tbsp.
- Ginger Paste: 1 Tbsp.
- Green Chili: 3-4 (depending on taste)
- Poppy Seed: 100 g
- Melon Seed: 1 Tbsp.
- Cashew Nut: 10-15
- Hung Curd: 100 g
- Milk: 1 Cup
- Salt: 2 Tsp. (as per taste)
- Sugar: 2 Tsp.
- Kewra Water: 1 Tsp.
- Mitha Ittr: 1 Tsp.
- Saffron: 5-8 Strands
- Shahi Garam Masala Powder: 1 Tsp.
- Ghee: 100g
- Refined Oil: 5 Tbsp.
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 1/2 cup lukewarm Milk and keep the mixture aside for future use.
- Make a fine paste of Poppy Seed along with Cashew Nut and also Melon Seeds using very little water and keep the mixture aside.
- Take Oil in a Deep vessel and fry Onions till those turn Brown in color and crunchy in texture.
- The Fried Onions are known as "Beresta". Strain "Beresta from Oil and let it cool completely.
- Take 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 Mace for 1 minute in low flame.
- Add "Beresta" Paste and Salt and then cook for 2 minutes in low flame.
- Now add Ginger and Garlic Paste and cook for 1 more minute.
- Add Poppy Seed-Cashew Nut paste to the mixture and 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 in low flame till the raw aroma of the marinade goes out completely.
- Add 3 Cup of Boiling water and cook for around 10 minutes in low flame.
- Now add Mutton pieces in the gravy and cook until the mutton soften completely. It took me around 40 minutes 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 in the Rezala and cook for 5-7 minutes.
- Add 1 tsp of Shahi Garam Masala Powder as well.
- Give Rezala a standing time of 10 minutes before serving.
- Category: Mutton
- Cuisine: Mughlai
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Mutton Recipes from Debjanir Rannaghar:
- 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 on dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.
Here's the Kolkata's Rezala Pin for your Pinterest Board!
#Pictures updated in 2019.
hope to taste it soon.. 🙂
Amedar Consulting...
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....
Sure 🙂
I will surely try.Please let me know what else you want to know or what is not clear
This recipe just didn't work. Are you sure the posto to be used is 100 gm? After so much effort, it was a big let down. It turned out bitter. Don't know what was wrong.
Are you sure about the quality of Posto or the way you prepared the paste? Have you tasted it before adding it to the curry? It happens with posto at times. I do not post recipes if those are not tried several times. However, I cannot really control the way spices are used. For 1 Kg mutton, 100g posto is perfect.