Although very nawabi , the white rezala in a native to Bengal itself and the rezala i have had in Hyderabad is brown
A rezala, essentially means REAL . and the beauty of this dish is that every recipe claims to be authentic, whereas most aren't. few pointers of a good rezala are as follows:
- A rezala should not be too thick,
- must have distinct flavor of yogurt,
- the yogurt should never curdle or get gritty
- there must be a meaty flavor
- the kewra or rose should be only an afterthought
- should be cooked in ghee
- the should not fall off the bone
- should not be over cooked
I am sharing my version of the recipe . Most rezala recipes will call for nut pastes or poppy seed paste, I don't like using it .
Here Goes
Recipe
Mutton 500g
onion 3 large
ginger 1 cm piece
green chilies 3 nos
ghee 1/2 cup
cream 3 tbsp
curd 3/4 cup
cinnamon 2 sticks
cardamom 5 nos
whole black peppers 1/2 tsp
bay leaves 2 nos
dry red chili 1 nos
rose water 1/2 tsp
kewra water 1/2 tsp
cardamom powder 1/2 tsp
salt to taste
pepper 1 tsp
coriander powder 1 tbsp
garam masala 1 pinch
sugar 1 tbsp
- heat ghee and temper with bay leaf, cardamom, cinnamon, dry chili and pepper corn
- blend onion ginger and green chili in to a fine paste and add to the ghee
- make sure it is a heavy bottom pan
- add the mutton pieces and sear the meat
- add some sugar and cook till it starts to give out a caramel smell
- add the dry spices and seasoning and cook for a few seconds
- add the cream and a little water a cook till oil leaves the sides
- switch off the gas and add yogurt , let it stay untouched for a few mins ...
- as the yogurt adjusts to the temperature stir it in gently
- then rest again for few minutes
- pressure cook or cook covered till the meat is tender
- finish with rose water and cardamom powder
If cooked properly, a rezala speaks to you and talks to you ,
