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This article was first published 9 years ago

Ramzan recipe: Mutton Biryani and Rezala

Last updated on: July 28, 2014 17:21 IST

Image: Mutton Biryani
Photographs: Courtesy

We'd asked you, our readers to share your favourite Ramzan recipes.

Rediff reader and avid food blogger Urmimala Banerjee sent us this interesting recipe to celebrate the festive season.

A Ramzan feast is incomplete without the traditional Mutton Biryani.

It's spicy, appetising and an absolute treat for the taste buds.

Check out the recipe below:

Mutton Biryani

Serves 5 persons


  • 5 to 6 mutton pieces
  • 2 onions thinly sliced
  • 500 gm basmati rice
  • 2 semi boiled potatoes cut in half
  • A pinch of saffron dipped in half cup warm milk
  • One tbsp kewra water
  • 3 to 4 tbsp ghee

For marinade

  • 3 onions
  • 1 ginger
  • 5 gm mace and 2 nutmegs
  • 200 gm curd
  • Sugar and salt to taste
  • Make a paste of all the above in a blender
  • Mix the above well with mutton pieces and marinate overnight for at least six hours


  • In a frying pan, pour some oil and deep fry the onions till they turn brown. Keep aside.
  • Soak the rice in water for 15 minutes and cook it.
  • Spread the cooked rice on a plate and keep aside.
  • Fry the potatoes and keep aside.
  • Fry the mutton pieces in oil till they turn brown.
  • Pressure cook the meat till the mutton is soft.
  • In a handi, smear ghee at the bottom.
  • Take half of the cooked rice and spread as a layer.
  • Then sprinkle half of the saffron and milk solution.
  • In the second layer, place the fried mutton pieces, sliced onions and potatoes.
  • In the final layer add remaining rice.
  • Sprinkle rest of the saffron and milk solution and kewra water.
  • Pour 1 tbsp ghee on the entire rice bed and cover the handi.
  • Seal the lid with something heavy so that the steam cannot escape.
  • Place the handi in an oven/gas stove and simmer it for five to seven minutes.
  • Serve hot when ready.

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Mutton Rezala

Image: Mutton Rezala
Photographs: Courtesy

A spicy gravy made from mutton pieces, Rezala is a must-have during Ramzan.


  • 5 to 6 mutton pieces
  • 2 onions sliced in thin stripes
  • 1 garlic in paste form
  • 2-inch ginger in paste form
  • A pinch of saffron and 3 drops of sweet attor in half cup warm milk.
  • Paste of 200 gm curd and 20 gm cashewnut
  • 1 tbsp kewra water
  • 2 tbsp ghee or white oil

For marinade

  • 3 onions
  • 2 inch ginger
  • 1 garlic
  • 5 gm mace and two nutmegs
  • 200 gm curd
  • 2 tsp black pepper powder
  • Sugar and salt to taste

Make a paste of all the above in blender.
Mix the above with mutton pieces and marinate overnight for at least six hrs.

For tempering

  • 2 red dry chillies
  • 1 bay leaf
  • 3 cinnamon sticks
  • 5 cloves
  • 5 small green cardamom
  • 2 big black cardamom
  • 10 whole black pepper


  • Heat white oil or ghee in a kadhai and add all spices for tempering.
  • Add sliced onion, garlic and ginger paste and fry slightly.
  • Add mutton pieces and stir till it is cooked and release some water.
  • Add the marinade mixture and stir for five minutes.
  • Transfer everything in a pressure cooker and add kewra water.
  • When the mutton is cooked properly, add the cashewnut and curd paste. Stir well.
  • Adjust the seasoning and gravy before taking it off the flame.
  • Add saffron and attar dipped in milk and cover.
  • Serve hot with raita or curd.