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
For more recipes related to Bansi Raja Ke Thikkay checkout Mutton Curry, Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh . You can also find more Main Course Mutton recipes like Mangshor Jhol Lamb And French Bean Stew Lamb Chops with Mint Sauce Himachali Rara Gosht - SK Khazana
Bansi Raja Ke Thikkay Recipe Card
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.
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
Method
Nutrition Info
Calories : 2540 Kcal
Carbohydrates : 45.2 gm
Protein : 113 gm
Fat : 211.9 gm
Other : 0
Preparation
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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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
