Kolkata Style Mutton Rezala Recipe: A Classic Mughlai Delicacy With 8 Easy Steps

Introduction

Rezala is a famous Mughlai dish and is more prevalent in Kolkata than in other cities of India. The dish dates back to the Nawabs of Awadh and the descendants of Tipu Sultan. They were banished to Bengal, added the Awadhi touch to the Bengal cuisine, and used soft pieces of mutton with ghee and kewra water. Bengalis preserved the essence of this Mughlai cuisine and kept it genuinely authentic.

Mutton Rezala Recipe is a signature dish from the rich culinary heritage of Mughlai cuisine, renowned for its delicate flavors and creamy texture. Originating from the royal kitchens of Bengal during the Nawabi era, this dish has captivated the taste buds of food enthusiasts for centuries. The subtle blend of spices, tender mutton, and velvety white gravy makes Mutton Rezala a delightful experience. In this comprehensive guide, we’ll walk you through the step-by-step process of preparing this exquisite dish, along with tips and tricks to make it perfect.

Table of Contents

1. Ingredients
2. Preparation
3. Step-by-Step Cooking Instructions
4. Tips for the Perfect Mutton Rezala
5. Serving Suggestions
6. Nutritional Information
7. FAQs
8. Conclusion

Ingredients

To make the perfect Mutton Rezala, gather the following ingredients:

For Marination:

• Mutton (bone-in, cut into medium pieces): 1 kg
• Yogurt: 1 cup
• Ginger-garlic paste: 2 tablespoons
• Salt: 1 teaspoon
• White pepper powder: 1 teaspoon
• Onion paste: 2 tablespoons

For Gravy:

• Ghee (clarified butter): 3 tablespoons
• Bay leaves: 2
• Cloves: 4-5
• Green cardamom: 4
• Cinnamon stick: 1 inch
• Whole black peppercorns: 1 teaspoon
• Mace: 1 small piece
• Onions (sliced): 2 large
• Cashew nuts: 10-12
• Poppy seeds: 1 tablespoon
• Ginger paste: 1 tablespoon
• Garlic paste: 1 tablespoon
• Green chilies (slit): 4-5
• Fresh cream: ¼ cup
• Kewra water: 1 teaspoon
• Rose water: 1 teaspoon
• Sugar: 1 teaspoon
• Salt: To taste

Preparation

Before you start cooking, proper preparation is essential to achieve the authentic taste of Mutton Rezala.

Step 1: Marination

1. Clean the Mutton: Wash the mutton pieces thoroughly under running water. Pat them dry with a kitchen towel to remove excess moisture.
2. Marinate the Mutton: In a large bowl, mix the yogurt, ginger-garlic paste, salt, white pepper powder, and onion paste. Add the mutton pieces and coat them evenly with the marinade. Cover the bowl with cling film and refrigerate for at least 3-4 hours, or preferably overnight. Marination helps tenderize the meat and infuses it with flavor.

Step 2: Preparing the Cashew and Poppy Seed Paste

1. Soak Cashew Nuts and Poppy Seeds: In a small bowl, soak the cashew nuts and poppy seeds in warm water for about 20 minutes. This softens them, making them easier to grind.
2. Grind to a Paste: After soaking, drain the water and transfer the cashews and poppy seeds to a blender. Grind them into a smooth paste, adding a little water if necessary. Set this paste aside for later use.

Cooking Instructions

Now that you have everything prepared, it’s time to cook the Mutton Rezala.

Step 1: Sautéing the Aromatics

1. Heat Ghee: In a heavy-bottomed pan or kadhai, heat the ghee over medium heat. Once the ghee is hot, add the bay leaves, cloves, green cardamom, cinnamon stick, whole black peppercorns, and mace. Sauté the spices for 2-3 minutes until they release their aroma.
2. Add Sliced Onions: Add the sliced onions to the pan and cook until they turn golden brown. This may take 10-12 minutes. Stir occasionally to ensure even browning.

Step 2: Cooking the Mutton

1. Add Marinated Mutton: Add the marinated mutton to the pan. Stir well to coat the mutton pieces with the sautéed onions and spices.
2. Cook on Low Heat: Reduce the heat to low, cover the pan, and let the mutton cook in its own juices for about 30-40 minutes. Stir occasionally to prevent sticking.
3. Add Ginger and Garlic Paste: After the mutton has cooked for a while, add the ginger paste and garlic paste. Mix well and continue cooking for another 10-15 minutes until the raw smell of ginger and garlic disappears.

Step 3: Preparing the Gravy

1. Add Cashew-Poppy Seed Paste: Pour the prepared cashew-poppy seed paste into the pan. Stir it well to combine with the mutton and spices.
2. Add Green Chilies: Add the slit green chilies to the pan. These will add a subtle heat to the dish without overpowering the delicate flavors.
3. Simmer the Gravy: Allow the mutton and gravy to simmer on low heat for another 20-30 minutes. The gravy should thicken and the oil should start to separate.

Step 4: Final Touches

1. Add Fresh Cream: Stir in the fresh cream, which adds richness and a silky texture to the gravy.
2. Flavor with Kewra and Rose Water: Add the kewra water and rose water to the pan. These aromatic waters give Mutton Rezala its distinctive floral notes.
3. Adjust Seasoning: Taste the gravy and adjust the seasoning with salt and a pinch of sugar. The sugar balances the flavors and enhances the overall taste.
4. Cook Until Done: Continue cooking until the mutton is tender and the gravy reaches the desired consistency. If needed, add a little warm water to adjust the thickness of the gravy.

Step 5: Resting and Serving

1. Rest the Dish: Once the mutton is cooked to perfection, turn off the heat and let the dish rest for 10-15 minutes. This resting period allows the flavors to meld together.
2. Serve Hot: Mutton Rezala is best served hot, garnished with a few fresh coriander leaves or a sprinkle of fried onions for added flavor and texture.

Tips for the Perfect Mutton Rezala

1. Quality of Mutton: Use fresh, tender mutton from a reliable source. Goat meat is traditionally used, but lamb can be a good substitute. Bone-in pieces add more flavor to the dish.
2. Slow Cooking: The key to a perfect Rezala is slow cooking. Cooking the mutton on low heat ensures that it becomes tender and absorbs the flavors of the gravy.
3. Balance of Spices: Mutton Rezala is known for its subtle flavors, so be careful not to overpower the dish with too many spices. The focus should be on the delicate blend of cardamom, cloves, and mace.
4. Aromatic Waters: Kewra and rose water are essential for the authentic taste of Rezala. However, use them sparingly to avoid overwhelming the dish with their fragrance.
5. Gravy Consistency: The gravy of Mutton Rezala should be thick and creamy, but not too heavy. Adjust the consistency by adding water or cream as needed.

Serving Suggestions

Mutton Rezala is a versatile dish that pairs well with a variety of accompaniments. Here are some serving suggestions to enhance your dining experience:

1. Naan or Paratha: Soft, fluffy naan or flaky parathas are perfect for soaking up the rich gravy of Mutton Rezala.
2. Steamed Rice: Serve Mutton Rezala with plain steamed basmati rice to let the flavors of the dish shine.
3. Pulao: A simple pulao with mild flavors can be a great match for the dish, adding a layer of complexity to the meal.
4. Salad: A fresh cucumber and onion salad with a dash of lemon juice complements the richness of Mutton Rezala.
5. Raita: Serve with a cooling raita, like cucumber or boondi raita, to balance the spices and richness of the dish.

Nutritional Information

Here’s an approximate breakdown of the nutritional content of Mutton Rezala per serving (assuming the recipe serves 6 people):

• Calories: 450 kcal
• Protein: 20 g
• Carbohydrates: 10 g
• Fat: 35 g
• Fiber: 2 g
• Cholesterol: 90 mg
• Sodium: 450 mg

Note: Nutritional values can vary based on the specific ingredients used and portion sizes.

FAQs

Q1: Can I use chicken instead of mutton for Rezala?
A: Yes, chicken can be used as a substitute for mutton. However, chicken cooks faster, so adjust the cooking time accordingly. Chicken Rezala is lighter but equally delicious.

Q2: Is it necessary to use ghee, or can I use oil?
A: Ghee is recommended for its rich flavor, which is integral to the dish. However, you can use a combination of oil and ghee if you prefer.

Q3: How can I make the dish spicier?
A: Mutton Rezala is traditionally mild, but if you prefer more heat, you can add more green chilies or a pinch of red chili powder.

Q4: Can I prepare Mutton Rezala in advance?
A: Yes, Mutton Rezala can be prepared a day in advance. In fact, the flavors often improve after resting, making it a great make-ahead dish for parties.

Q5: What can I do if the gravy is too thick?
A: If the gravy is too thick, add a little warm water or more cream to reach the desired consistency.

Mutton Rezala: A Culinary Journey Across Regions

Mutton Rezala is a dish steeped in history, with its roots deeply embedded in the royal kitchens of Bengal during the Nawabi era. This dish, characterized by its creamy white gravy and delicate balance of spices, has transcended time and geography, becoming a beloved part of the culinary traditions in several regions. Let’s explore where Mutton Rezala is most famous and how it has made its mark on different cultures.

1. Bengal: The Birthplace of Mutton Rezala

Mutton Rezala is intrinsically linked to Bengal, particularly the city of Kolkata (formerly Calcutta). The dish was introduced to Bengal by the Nawabs of Awadh, who migrated to the region during the late 18th century. The Nawabs brought with them their rich culinary traditions, which were then adapted to suit local tastes and ingredients. Mutton Rezala, with its mild yet flavorful profile, became a signature dish in the royal kitchens of the Nawabs of Bengal.

In Kolkata, Mutton Rezala is a staple at traditional Mughlai restaurants, often served with flaky parathas or steamed rice. The dish is particularly popular during festivals like Eid and special occasions, where it is prepared with great care and attention to detail. Over time, Mutton Rezala has become synonymous with Bengali Muslim cuisine, reflecting the cultural amalgamation of Mughlai and Bengali culinary practices.

2. Lucknow: The Nawabi Influence

While Mutton Rezala is most closely associated with Bengal, its origins can be traced back to the Mughlai cuisine of Lucknow. Lucknow, the capital of the Awadh region, was a major center of Mughlai cuisine, known for its opulent dishes that featured rich gravies, tender meats, and aromatic spices.

The influence of Lucknow’s royal kitchens is evident in Mutton Rezala’s use of ingredients like kewra water, rose water, and a variety of whole spices. These ingredients are hallmarks of Mughlai cuisine, designed to create a dish that is not just flavorful but also aromatic and visually appealing. Although Mutton Rezala is not as widely known in Lucknow as other Mughlai dishes like kebabs and biryanis, it shares the same culinary lineage and is cherished for its unique taste.

3. Bangladesh: A Staple in Festive Feasts

In Bangladesh, Mutton Rezala holds a place of pride, especially during religious festivals and family gatherings. The dish is prepared with slight variations, often influenced by local tastes and ingredients. For instance, Bangladeshi versions of Mutton Rezala might include a bit more heat, with the addition of green chilies or a touch of red chili powder, catering to the local palate that favors spicier dishes.

Mutton Rezala is commonly served during Eid-ul-Adha, also known as Qurbani Eid, where mutton is a central part of the feast. The dish is often accompanied by polao or plain rice, allowing the rich, creamy gravy to be fully appreciated. In Bangladesh, Mutton Rezala is more than just a dish; it is a symbol of hospitality and celebration, prepared with love and shared with family and friends.

4. Hyderabad: A Fusion of Flavors

Hyderabad, another city famous for its Mughlai cuisine, has also embraced Mutton Rezala, albeit with regional twists. The Hyderabadi version of Mutton Rezala often incorporates local spices and cooking techniques, resulting in a dish that combines the best of both worlds: the creamy richness of Rezala and the bold flavors typical of Hyderabadi cuisine.

Hyderabadi Mutton Rezala might include the use of saffron, a spice widely used in the region’s biryanis and curries, adding a distinctive color and aroma to the dish. Additionally, the mutton used in Hyderabadi Rezala is often marinated for longer periods, ensuring that the meat is incredibly tender and flavorful. This version of the dish is often served during weddings and festive occasions, where it is enjoyed alongside other Hyderabadi delicacies.

5. Delhi: The Capital’s Mughlai Delicacy

In Delhi, the heart of India’s Mughlai cuisine, Mutton Rezala is a dish that is celebrated for its royal origins and exquisite taste. Delhi’s Mughlai restaurants, particularly those in the old city areas like Chandni Chowk and Jama Masjid, offer Mutton Rezala as part of their traditional menus, where it is savored by locals and tourists alike.

The Delhi version of Mutton Rezala tends to stay true to its Mughlai roots, with a focus on subtlety and balance in flavors. The dish is often paired with roomali roti or naan, which complement the creamy gravy perfectly. In the bustling streets of Delhi, where Mughlai cuisine is a major attraction, Mutton Rezala holds its own as a dish that represents the city’s rich culinary heritage.

6. Beyond India: Mutton Rezala’s Global Appeal

Mutton Rezala’s fame has also spread beyond the borders of India and Bangladesh, finding its way into the kitchens of Indian restaurants across the globe. In countries like the United Kingdom, the United States, and Canada, where there are significant South Asian communities, Mutton Rezala is a popular choice on the menu of Indian restaurants.

These international versions of Mutton Rezala often cater to a diverse audience, sometimes incorporating local ingredients or adjusting the spice levels to suit the preferences of a global clientele. However, the essence of the dish—its creamy, mildly spiced gravy and tender mutton—remains intact, making it a beloved dish wherever it is served.

Conclusion

Mutton Rezala’s journey from the royal kitchens of Bengal to dining tables across the world is a testament to its timeless appeal. Whether in Kolkata, Lucknow, Hyderabad, or beyond, this dish has captured the hearts and taste buds of food lovers. Its unique combination of subtle flavors, rich textures, and aromatic spices makes it a standout in the world of Mughlai cuisine. As Mutton Rezala continues to be celebrated in various regions, it remains a dish that is not only enjoyed but also cherished as part of a rich culinary heritage.

Mutton Rezala is more than just a dish; it’s a culinary experience that reflects the grandeur of Mughlai cuisine. The delicate balance of spices, the richness of the gravy, and the tenderness of the mutton make it a favorite for special occasions. Whether you’re cooking for a festive gathering or treating your family to something special, this recipe will surely impress.

With the detailed instructions and tips provided in this guide, you can master the art of making Mutton Rezala at home. So, gather your ingredients, take your time, and enjoy the process of creating this royal delicacy. Your efforts will be rewarded with a dish that is as delicious as it is memorable. Enjoy your Mutton Rezala with your loved ones, and savor every bite of this timeless classic!