Sanjeev Kapoor

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Bansi Raja Ke Thikkay

Marinated boneless pieces of mutton cooked in a single layer enhanced with saffron and caraway seeds .

This is an exclusive website recipe.

Preparation Time : 1.30-2 hour

Cooking time : 41-50 minutes

Servings : 4

Bansi Raja Ke Thikkay

Main Ingredients

Boneless mutton, Ginger


Uttar Pradesh


Main Course-Mutton

Level Of Cooking


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  • 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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