Rizala

Recipe by
Total Time:
1 hour
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

Rate This Recipe
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

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