Mughalai White Kurma

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Mughalai White Kurma

Posted By : Mohamed Ali. M

Cooking Time

: 20 mins

Preparation Time

: 20 mins


: Non Veg

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Chicken/ Mutton - 1 Kg, Oil - 125 ml, Onion 3 Big ones, Green Chilly - 4 Nos, Cinnamon - 1 Stick, Cardamom 3, Cloves 3, Ginger Garlic Paste - 1. 5 Tablespoon, Curd 200 ml, Almond/ Cashew - 12 Nos, 1 Cup Coconut, Fresh Coriander Leaves a Handful, Fresh Mint a a few leaves, 1 Pandan Leaf, Salt to season.


Put oil in pressure cooker and saute the dry spices and pandan leaf, add julienned onions - once they become transparent add ginger garlic paste, later add half the qty of curd. Add salt to season. Add in the meat and saute well along with half the qty of Coriander and half the quantity of Mint. Keep sauteing in low heat until the oil separates from the gravy. Check taste for seasoning and if required add balance curd. Add a little water to cover just the meat and close the cooker. For Chicken - 1 whistle and 10 mins simmer for mutton - 2 Whistle and 10 mins simmer. Open the cooker, check if meat is cooked enough. If yes then add coconut paste along with ground paste of Almond or Cashew. Mix well and keep in low flame for 5 mins - taste and balance seasoning(salt) and sourness(with curd - if required) and top with a two spoons of ghee. Garnish with Balance Coriander leaves. Serve it hot along with Plain Rice/ Ghee Rice/ Aapam/ Idli/ Dosa/ Chappathi/ Parota or anything else you might fancy. As it is not very spicy its congenial for kids and elderly people alike!

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