Grind onion, ginger and garlic into a fine paste
Take a pressure cooker and put in mutton pieces. Add onion ginger garlic paste, bay leaves, salt, chilli powder, refined oil and water.
Pressure cook for 4 whistles. When it cools down. Lightly thicken the gravy without turning it brown.
Then remove from heat and let it cool down.
Beat curd and milk and sugar till smooth. Then add the curd mix to the rizala. Stir and keep aside.
Baghar: heat ghee in a small pan. Add whole red chillies and peppercorns to it and add this to the rizala.
Serve hot with rumali roti or naan.
