By Rajlakshmi
June 17, 2026
Mutton rezala is a Bengali non-vegetarian dish which is believed to have originated in the Mughal era. The culinary fare is known for its unique blend of spices, which includes saffron, cardamom, cinnamon, and nutmeg.
1kg of mutton 2 medium-sized onions, finely chopped 100 grams of ghee 2 to 4 cloves 3 cardamoms 1-inch piece of 2 cinnamon sticks 2 tablespoons of ginger garlic paste 250 grams of curd 2 tablespoons of coconut paste 2 tablespoons of cashew nut paste 1 tablespoon of poppy seeds 3 tablespoons of flour
3 cups of milk 2 red chillies A few lotus seeds 4 drops of sweet attar ½ teaspoon of biryani masala 1 tablespoon of kewra water
Heat ghee in a pressure cooker. Add the cloves, cardamom, and cinnamon. After 30 seconds, add chopped onions and fry till they turn translucent.
Add the mutton and fry for some time. Add some water and cook till done.
In a bowl, pour the curd and whip it until it turns smooth. Slowly mix in coconut, cashew, and poppy seeds paste. Set it aside.
Take another pot. Heat 2 tablespoons of ghee. Pour in 2 cups of milk. Quickly stir with a whisker and keep stirring so no lumps are formed.
Add the curd mix to this. Add cooked mutton. Give all the ingredients a thorough mix.
Add more milk to adjust consistency accordingly. Season with biryani masala, sweet attar and kewra water.
Let it cook and simmer until ghee floats on the surface. Serve with steamed rice or ulta tawa paratha.