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Home>>North India>>Jammu-Kashmir>>Cuisine>>Rista


Rista :

  • 1 kg: Boneless mutton
  • 1 cup: Meat fat
  • 1 cup: Moval extract (cockscomb)
  • Or 1tsp: Saffron soaked in a cup of water
  • 1 tsp: Red chili powder
  • 1 tsp: Ginger powder
  • 4 pieces: Cardamom (brown)
  • 3 tsp: Fennel powder
  • 2 no: Bay leaves
  • 3 no: Cloves
  • 2 pieces: Cinnamon stick
  • 1 tsp: Asafoetida liquid
  • 1 cup: Mustard oil /refined oil
  • Salt to taste

Note : Moval is a dried flower available only in Kashmir. Generally it is used for coloring dishes. To prepare moval extract- soak moval in a cup of water for about an hour, drain and store. As an alternative we may use saffron extract. Soak 1 tsp saffron in a cup of water and add to the dish.


  • Pound boneless meat on a smooth stone with a wooden mallet.
  • Now add the meat fat while pounding. Make sure the pulp is mixed well to make the round balls.
  • Add brown cardamom powder, a little salt and 1 tsp ginger powder. After mixing well make
  • round balls about 3 inches diameter.
  • Heat oil in a large vessel add salt, asafoetida and a glass of water and red chili powder.
  • Keep on stirring until it leaves the red colour. Add about 8 glasses of water and the rest of the
  • Spices and bring to a boil.
  • While the gravy is boiling add meat balls slowly and gently boil for an hour. Add the moval extract and simmer for 15 minutes.
  • Serve with boiled rice.  

 More Cuisine in Jammu-Kashmir

>> Kashmiri Dum Aloo

>> Ganth Gobhi

>> Haak

>> Kashmiri Pulao

>> Rista

>> Shalgam Gosht

>> Gosht Dumdar

>> Phirni


More Information About Jammu-Kashmir

>> City >> Cuisine >> Arts and Crafts >> Fairs and Festivals


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