Rizala is a mutton preparation in creamy white gravy. The juxtaposition of red meat with gravy was specially designed to break the monotony of dark hues on the dastarkhwan.
Kareli botis 1kg
Seene ka parcha
White pepper powder
Wash and clean mutton pieces. Blanch in a pan of boiling water, remove the scum, drain and keep aside. Extract the juice of ginger and garlic and keep aside. Grind separately onions, cashewnuts and coconut to a fine paste. In a heavy bottomed pan place the mutton, pour enough water to cover, add salt, green cardamoms and bring to boil, then simmer. When the meat is half cooked, add the ground onions and the ginger-garlic juice. Cook until dry. Then add ghee and the beaten curd, fry till the meat is dry. Add the nut paste and coconut and fry for 2 to 3 minutes, taking care that the masala does not brown. Then add white pepper and 1 ½ cups of water, or enough to cook the meat for a thick gravy. Simmer for a while. Remove from fire add kewra jal, mitha ittr and mashed khoya. Blend well. Finally add the cream. Serve hot garnished with silver leaf. Roomali roti is a good accompaniment for this dish.