Bohra Kaari, kari, or curry is a traditional Bohra dish. It is a coconut and cashew-based curry that requires a special masala called Kari masala. The taste of curry is mildly spiced and nutty.
If you already have Kaari Masala prepared, making this Kaari Chawal is incredibly easy. Trust me, you’ll fall in love with this one-of-a-kind coconutty mutton curry.
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What try this recipe?
- Kaari Masala: Please check my kaari masala recipe to make your spice mix. I recommend making your own over ready-made.
- Cooking Method: You can add meat directly to the gravy and cook, this allows the curry to cook longer and the flavors are well blended.
Ingredients
The Bohra community spans the globe, and their recipes often reflect regional variations. Let’s explore the ingredients for this Kaari Chawal recipe.
- Mutton: Kaari tastes best when cooked with mutton or lamb. But you can use chicken and beef with little compromise in taste.
- Coconut Milk: This recipe calls for coconut milk. Traditionally, it’s made by blending fresh or dried coconut with water and then straining it. However, for a quicker and easier option, I’m using canned coconut milk. Feel free to substitute with coconut powder.
- Kaari masala: I’m using homemade Kaari Masala in this recipe, but you can also use store-bought if you can find it at Bohra masala stores.
- If you use a ready-made kari masala mix then you might need to tweak this recipe with some extra red chili powder, turmeric powder, coriander powder, and whole spices. Just add these in tempering when we fry masala. Also, fry the masala well in oil before adding meat as many ready-made masalas are not roasted well.
- Onions: I am using pink sliced onions.
- Curry Leaves: Fresh curry leaves are recommended. You can find them at your nearby Indian store.
- Tamarind: For a sour note, you can add tamarind water, lemon juice, or yogurt.
So the authentic recipe varies regionally and is simply how your mother cooked and developed your taste buds. I don’t believe in dictating recipes but I believe everyone has a unique style so I tried to suggest all options.
How to make this recipe?
Follow these instructions, and you’ll be enjoying this flavorful dish in no time!
- In a pot heat oil and add chili, ginger & garlic along with curry leaves, stir it for a few seconds until it sizzles. Add sliced onions and fry for 3-4 minutes until soft and translucent.
- Then, fry the meat in the pot, stirring frequently on high heat until the color changes.
- At this point add kaari masala to the pot.
- Fry the masala with the meat on low heat, stirring constantly for a few seconds. Since we pre-roasted the masala before grinding, this will be quick. (Be mindful, as the masala can burn quickly.)
- Add water to the pot and allow it to cook until the meat is cooked and tender.
- Pour in the canned coconut milk and simmer it to accentuate the flavors.
- Finally, I’m adding tamarind pulp to the Kaari. For an even more tart flavor, you can add lemon juice while serving. (Be mindful that adding too much tamarind pulp can darken the curry’s color.)
- Let the curry simmer for 10 minutes on low flame until oil separates. To adjust the desired consistency of the kaari, simply add more water for a thinner consistency or more coconut milk for a richer flavor.
How to serve?
Kaari is served traditionally with Karak double roti and rice. I highly suggest making this recipe especially if you love coconut-based curries. If you have kids, serve it with noodles to enjoy mock khousay flavors.
Expert Tips
- You can fry the kaari masala first and add the meat later, that’s fine.
- If you like a reddish color, add some Kashmiri chili powder.
- The amount of kaari masala used in the recipe depends on how much gravy you want. For a meat lover family, 1 cup of masala for 500g of meat is enough. If you want loads of soupy gravy, then you can add up to 1.5 cups of masala.
- If you have leftover gravy, add some boiled noodles and top with chopped onions, slims chips, boiled eggs, and fried garlic, and enjoy!
FAQS
What is bohra kaari chawal?
Bohra Kaari Chawal, a traditional dish from India and Pakistan, combines a rich curry (Kaari) made with mutton or chicken, a unique spice blend (Kaari Masala), and fragrant basmati rice (Chawal translates to “rice”).
Cooking time can vary depending on the recipe and the chosen cooking method. This recipe takes 45 to 60 minutes.
Hungry for more? Check these!
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📖 Recipe
Kaari Chawal Recipe
A unique nut and coconut based curry that can be eaten with Karak bread and rice.
Print Pin Rate
Servings : 6 servings
Calories: 871kcal
Instructions
For Kaari
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In a pot heat oil and add chili, ginger & garlic along with curry leaves, stir it for a minute. Now add sliced onion and fry onion for 3-4 minutes until soft.
-
Then, fry the meat in the pot, stirring frequently on high heat until the color changes.
-
At this point add kaari masala to the pot. Fry the masala with the meat on low heat, stirring constantly for a few seconds. Since we pre-roasted the masala before grinding, this will be quick. (Be mindful, as the masala can burn quickly.)
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Add water to the pot and bring it to boil, then reduce heat to medium-low and cook for 30 -45 minutes until meat is tender.
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Pour in the canned coconut milk and tamarind pulp. To adjust the desired consistency of the kaari, simply add more water for a thinner consistency or more coconut milk for a richer flavor.
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Simmer for 10-15 minutes until oil separates on the top. Curry is ready.
For Coconut rice
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Wash and soak rice for 20 minutes.
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Boil water in a large pot, add salt, cumin, pepper, cloves and rice.When rice are 80% cooked strain rice and discard water.
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In the same pot heat oil,add desiccated coconut, give all a stir. Next , mix in boiled rice.
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Cover and dum rice for 5-7 minutes until steam rises. Coconut rice for Kaari chawal is ready, garnish with fried onions and serve.
Notes
- Mutton: Kaari tastes best when cooked with mutton or lamb. But you can use chicken and beef.
- Coconut Milk: Feel free to substitute with coconut powder.
- If you use a ready-made kari masala mix then you might need to tweak this recipe with some extra red chili powder, turmeric powder, coriander powder, and whole spices. Just add these in tempering when we fry masala. Also, fry the masala well in oil before adding meat as many ready-made masalas are not roasted well.
- You can fry the kaari masala first and add the meat later, that’s fine.
- If you like a reddish color, add some Kashmiri chili powder.
- The amount of kaari masala used in the recipe depends on how much gravy you want. For a meat lover family, 1 cup of masala for 500g of meat is enough. If you want loads of soupy gravy, then you can add up to 1.5 cups of masala.
- If you like spicy curry add ½ teaspoon red chilli powder in tempering.
Nutrition Information
Serving: 1bowl ,Calories: 871kcal ,Carbohydrates: 71g ,Protein: 22g ,Fat: 57g ,Saturated Fat: 17g ,Trans Fat: 1g ,Cholesterol: 24mg ,Sodium: 115mg ,Potassium: 193mg ,Fiber: 5g ,Sugar: 5g ,Vitamin A: 28IU ,Vitamin C: 15mg ,Calcium: 101mg ,Iron: 3mg
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