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

This is an exclusive website recipe.

Main Ingredients : Boneless mutton, Ginger

Cuisine : Uttar Pradesh

Course : Main Course_Mutton

Bansi Raja Ke Thikkay

Bansi Raja Ke Thikkay Recipe - How to make Bansi Raja Ke Thikkay


Prep Time : 1.30-2 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Medium


  • Boneless mutton 500 grams

  • Ginger 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.

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