Nizam Mutton Curry Hyderabad Eid Birqat

Method

1. 1

   Marinate mutton: Combine with yogurt, ginger paste, garlic paste, red chilli powder, turmeric, garam masala and salt. Marinate 3 hours.

2. 2

   Fry the birista: Fry sliced onions in ghee for 18 minutes until very dark golden and crisping.

3. 3

   Mix half the birista into the marinated mutton.

4. 4

   Heat ghee: Use the same ghee from the birista. Add crushed green cardamom. Sizzle 20 seconds.

5. 5

   Add ginger and garlic: Cook 2 minutes in the fragrant ghee.

6. 6

   Add mace and nutmeg: Add mace powder and freshly grated nutmeg. Stir 1 minute — these warm spices define the Nizam character.

7. 7

   Add marinated mutton with the birista: Add all the mutton with its marinade. Cook on medium-high stirring for 8 minutes.

8. 8

   Add water: Add 1 cup water and salt. Bring to a boil. Cover tightly.

9. 9

   Slow cook: Reduce to lowest heat. Cook 55 to 60 minutes until mutton is completely tender.

10. 10

    Finish: Add saffron milk, kewra water and remaining birista. Stir gently. Cook uncovered 5 minutes. Serve with naan or biryani rice.

11. 11

    Note: The Nizam court mutton preparations of Hyderabad are characterised by the generous use of ghee (not oil), saffron, kewra water and the specific warm spices of mace and nutmeg that distinguish Deccani cooking from other South Indian meat traditions. The Nizams of Hyderabad, who ruled from 1724 to 1948, developed one of the most sophisticated court cuisines in India — drawing from Mughal, Persian and Deccani traditions. Eid celebrations in old Hyderabadi families are still occasions when these court preparations are made at home.