Khashi Rezala is a Mughal-inspired Bangladeshi mutton curry — tender pieces of khashi (castrated goat) simmered in a white, creamy, aromatic gravy of yogurt, milk, cashew paste, and fragrant spices. Unlike the red, spicy curries of Bangladesh, rezala is pale, mild, and perfumed with cardamom, cinnamon, and rose water — the most refined dish in the Mughal-Dhakai repertoire.
Rezala is a Mughal-era dish that became a specialty of Old Dhaka. The name comes from Persian, and the dish is defined by its white or pale color (no turmeric or red chili), its creamy gravy (yogurt, milk, and nut paste), and its fragrant spices (cardamom, cinnamon, clove, and rose water). Khashi (castrated male goat) is the preferred meat — it's more tender and less gamey than regular goat. Rezala is served at the most formal Dhakai occasions, alongside Kacchi Biryani; it represents the refined, aristocratic side of Bangladeshi cooking.
A bowl of pale, creamy, glistening gravy with tender pieces of mutton that fall apart. The flavor is gentle and aromatic — cardamom, cinnamon, a hint of rose, the richness of yogurt and nuts. No heat, no red spice — just pure, refined, Mughal luxury. It melts in the mouth.
The key is the white gravy: no turmeric, no red chili powder. The color comes from yogurt, milk, and ground cashew/almond paste. The meat is marinated in yogurt first (which tenderizes it), then slow-cooked in the creamy gravy. Whole spices (cardamom, cinnamon, clove) are used (not ground) so they perfume without coloring. Rose water is added at the very end. The dish should be pale and glossy.
Variations
Some use chicken instead of mutton; some add poppy seed paste; some use more or less rose water; the nut paste varies.
On the Palate
Where Khashi Rezala sits in the Bangladeshi flavor cloud
Ingredients
Serves 6
How it's made
9 steps · 50 min active + 1 hour 10 min waiting
- 1120 min
Marinate 1 kg khashi (goat) pieces in 200 g yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, and 1 tsp salt for 2 hours.
- 25 min
Grind 50 g cashews to a paste with 50 ml milk.
- 35 min
Heat 50 g ghee in a heavy pot; add 4 cardamoms, 2 cinnamon sticks, 4 cloves, 2 bay leaves.
- 45 min
Add the marinated meat; brown 5 minutes.
Watch outBrown the marinated meat gently without letting turmeric-free gravy catch color — keep it pale; this rezala's whole identity is a white, glossy sauce.
- 53 min
Add 200 ml milk, the cashew paste, and 200 ml water.
- 660 min
Cover tightly; cook on very low heat 60 minutes until meat is very tender.
Watch outCook covered on the lowest heat until the goat is fork-tender and the sauce stays pale and creamy — a hard simmer breaks the yogurt and turns it grainy.
- 72 min
Add 1 tbsp rose water and 1 tsp white pepper.
- 85 min
Simmer 5 minutes; the gravy should be pale and creamy.
- 91 min
Serve with biryani or naan.
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