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Rizala Recipe

Rizala is a popular Indian Side Dish
Author :
 
On :
Thursday, 17 April, 2014
Category :
Family friendly Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

  • 1 kg - kareli botis
  • 1/2 kg - Meat (seene ka parcha)
  • 250 gm - Curd
  • 300 gm - white Onions
  • 20 gm - Garlic
  • 20 gm - Ginger
  • 12 - green Cardamom
  • 5 gm - white pepper powder
  • 20 gm - desiccated Coconut
  • 50 gm - Cashew nuts
  • 150 gm - khoya
  • 150 gm - Cream
  • 250 gm - Ghee
  • 2 drops - kewra water
  • 2 drops - mitha ittr
  • 2 - silver leaves (wark)
  • salt to taste
  • How to Make Rizala:

    1. Wash and clean mutton pieces. Blanch in a pan of boiling water, remove the scum, drain and keep aside.
    2. Extract the juice of ginger and garlic and keep aside.
    3. Grind separately onions, cashew nuts and coconut to a fine paste.
    4. In a heavy bottomed pan place the mutton, pour enough water to cover, add salt, green cardamoms and bring to boil, then simmer.
    5. When the meat is half cooked, add the ground onions and the ginger-garlic juice. Cook until dry.
    6. Then add ghee and the beaten curd, fry till the meat is dry.
    7. Add the nut paste and coconut and fry for 2 to 3 minutes, taking care that the masala does not brown.
    8. Then add white pepper and 1.5 cups of water, or enough to cook the meat for a thick gravy. Simmer for a while.
    9. Remove from fire add kewra water, mitha ittr and mashed khoya. Blend well.
    10. Finally add the cream.
    11. Serve hot garnished with silver leaf.
    12. Roomali roti is a good accompaniment for this dish.





     

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