We believe spice makes everything nice. Any cuisine is incomplete without a flavouring agent and when it comes to the Indian food, we always demand chatpata. The Mughal cuisine because of its medley of ingredients has been a particular favourite in this regard. Mirch Kaliya is another lip-smacking Mughlai curry made with tender pieces of mutton and crispy vegetables that we love. Some food scholars also believe that the dish was the predecessor of the sapid qorma due to its similar cooking process.

Mirch Kaliya ,the name of the dish, makes it clear what to expect. There isn’t any compromise when it comes to the mélange of spices in this wholesome treat. In this recipe, the succulent chunks of lamb are delightfully packed with flavourful, aromatic ghee and whole spices. And the star ingredient of the dish is green chillies which with its heat make the dish ever-so-memorable. Mirch kaliya ticks off every checkbox for those looking for a fiery combo. This Mughlai dish is also easy to prepare, you can put together this dish in less than an hour. So, what are you waiting for, don your chef hats and prepare this sumptuous dish of Mirch Kaliya.


  • 500 grams mutton chunks
  • 3 bay leaves
  • 2 cinnamon sticks
  • 4 green cardamom pods
  • ¼ tsp black peppercorns
  • ½ tsp cumin seeds (jeera)
  • 5 medium onions, finely chopped
  • 2 tsp garlic paste
  • 2 tsp ginger paste
  • ½ cup green chilli paste (10-12 green chillies)
  • ½ tsp turmeric powder (haldi)
  • 3 tsp coriander powder
  • 1 tsp salt, or to taste
  • 1 ½ tbsp oil
  • 2 tbsp ghee, divided use
  • A handful of coriander leaves, garnish


1. In a pressure cooker add ghee, bay leaves, cinnamon, green cardamom pods, black peppercorns, cumin seeds, onion, garlic paste, ginger paste, green chilli paste, turmeric powder, coriander powder, and salt. Give it a good stir then add mutton chunks with 400 ml of water. Cover it and let it come to a boil.

2. The process will take 10-15 minutes. Make sure to keep the flame in medium heat. Once it comes to a boil, lower the flame, and add oil and ghee. Give the mixture a good stir and let it pressure cook on low heat for 10-12 minutes.

3. Turn off the flame and remember not to open the lid of the cooker forcefully, let it release the pressure slowly.

4. Garnish Mirch Kaliya with finely chopped coriander leaves.

Your scrumptious Mirch Kaliya is ready.