How to make Bansi Raja Ke Thikkay - Marinated boneless pieces of mutton cooked in a single layer enhanced with saffron and caraway seeds .

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Yogurt (दही)

Cuisine : Uttar Pradesh

Course : Main Course Mutton

Bansi Raja Ke Thikkay Recipe Card

Bansi Raja Ke Thikkay

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Bansi Raja Ke Thikkay checkout Mutton Curry, Hyderabadi Keema, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Dahi Ka Kheema, Bhartewala Keema, Lamb Stifado, Kadai Gosht Hussainee.

Prep Time : 1.30-2 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Bansi Raja Ke Thikkay Recipe

  • Mutton 500 grams

  • Yogurt 1/2 inch piece

  • Garlic 4 cloves

  • Raw papaya skin 1 inch piece

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Yogurt 2 cup

  • Saffron (kesar) a pinch

  • Cream 1/2 cup

  • Oil 1/2 cup

  • Onions sliced 2 medium

  • Caraway seeds (shahi jeera) powdered 1 teaspoon

  • Lemon juice 2 tablespoons


Step 1

Cut mutton into large flat two and half inches square pieces. Grind ginger and garlic to a paste. Grind raw papaya skin to a paste.

Step 2

Marinate mutton pieces with ginger-garlic paste, papaya skin paste, salt, turmeric powder, red chilli powder and yogurt for one hour preferably in a refrigerator. Add saffron to milk or cream and set aside. Heat oil in a large, thick-bottomed pan. Add onions and sauté till golden brown. Lower heat. Arrange the pieces of marinated mutton in the pan in a single layer.

Step 3

Sprinkle with half of the saffron milk. Cover and cook on medium to low heat. After ten to fifteen minutes turn over the mutton pieces.

Step 4

Sprinkle the remaining saffron milk. Cover and cook till the mutton is tender. When thikkays are completely cooked sprinkle ground caraway seeds and lemon juice before serving.