Masala Ras Chawal with Mutton

Weekends are about experimenting with new recipes and last weekend I decided to peer through my recipe books. I took one of the cookbooks, a compilation of recipes from the members of a local women’s club, which I got my hands on, thanks to my friend’s mom.

I picked this traditional Parsi recipe, because obviously Parsi food is the bomb! (I think I say that about every cuisine! I love food!!) And, you can never have enough Parsi friends to get you that!  I didn’t play around with the recipe as it is a traditional dish and deserves the respect to be cooked the way it should be. I have added a few details which weren’t available in the original recipe. Hope you enjoy it as much as I did!!


Serves 6


3/4 kg  Mutton, cleaned and cubed

1           Small onion

1/2        Coconut

100 ml  Coconut milk

3 tsp     Ginger garlic paste

3 tsp     Cumin seeds

3 tsp     Sesame or poppy seeds (I used Sesame seeds)

1 1/2 tsp  Red chilli powder

1/2 tsp     Turmeric powder

2 tbsp      Groundnuts

3 tbsp      Broken cashewnuts

1/2 kg       Tomato puree

4 tbsp       Oil

1                Lemon juice

Salt to taste



  1. Heat two tablespoons of oil in  a pressure cook and brown the meat with one teaspoon ginger garlic paste and salt.
  2. Pressure cook the meat till tender, I cooked it till 3 whistles.
  3. Grind the coconut, cumin seeds, sesame seeds, red chilli, turmeric powder and groundnuts to a fine paste.
  4. Heat the remaining oil in a pan, add the ginger garlic paste, the ground masala and brown it well, stirring it constantly.
  5. Once the oil separates from the masala, add the tomato puree, coconut milk and the gravy from the cooked meat and let it reach the simmering point.
  6. Add the meat and the lemon juice. Mix it well and let the consistency be semi thick.
  7. Serve hot with rice and kachumber.

2 Comments Add yours

  1. mistimaan says:

    Looks delicious 🙂

    Liked by 1 person

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