Rizala is the most yummy non-vegeterian recipe of the people of Uttar Pradesh. It is one of the popular cusine made of mutton in a creamy white gravy. Serving it with roomali roti adds taste to the preparation. Try out yourself and be proud to invite your friends for a lunch or dinner. The ingredients and method of preparation are given below.
Ingredients
1kg: Kareli botis
½ kg: Seene ka parcha
250 gm: Curd
300 gm:White onions
20 gm: Garlic
20 gm: Ginger
10-12: Green cardamom
5 gm: White pepper powder
20 gm: Desiccated coconut
50 gm: Cashew nuts
150 gm: Khoya
150 gm: Cream
250 gm: Ghee
2 drops: Kewra Jal
2 drops: Mitha ittr
2-3: Silver leaves
Salt to taste
Method
First wash the mutton pieces. Blanch it in a frying pan of boiling water to remove the scum of the mutton. Drain out the water. Separately extract the juice of ginger and garlic. Make a fine paste of onions, cashew nuts and coconut by grinding it.
Take a heavy bottomed pan. Place the mutton in it and pour enough water. Add salt according to taste. Also add green cardamoms and boil it. Simmer it. Next, add ground onions and juice of ginger-garlic to the half cooked meat.
Fry the meat to dry after adding beaten curd and ghee to it. To this dry meat add paste of nut. Also add coconut. Fry it for two to three minutes. Make sure the masala is not turned to brown color. Add white paper and one and a half cup of water to it. Cook the meat to thick gravy. Simmer it.
Put the flame off and add kerwa jal, mitha ittr and mashed khoya. Blend them well. Add cream to it and garnish with silver leaf.
Serve hot and best to be served with roomali roti.
Ingredients