Safed Maans ||| Rajasthani Recipe from the Sailana Family Kitchen


I had Safed Maans twice during my February Rajasthan Rambunctious Ride and since then wanted to give it a shot myself. Then last week my brother posted pics of this traditional Rajasthani dish so my resolve got stronger!

I started searching for an authentic recipes and during that research found out that this dish’s origins trace back to the Sailana Family. The Royal Family of Sailana are a junior branch of the great Rathore house, cadets of the Royal House of Jodhpur. You can know more about them here: Sailana Family

And then I found about a book written by one of their family members named Mr. Digvijaya Singh. I have heard almost everybody raving about the recipes in this book which is one of the very best out there! You can buy an e-book on Flipkart here: Cooking Delights Of The Maharajas: Exotic Dishes From The Princely House Of Sailana

The uniqueness of this recipe lies in the fact that all the ingredients used are White in colour! And the traditional name of this ancient recipe is Kaliya Saphed Maans. Kaliya means a curry made with a milk or water base.

Understandably I was very excited to make this dish and I invited 2 of my close friends here in Kuwait – Neeraj Verma and Abhishek Tripathi for today’s lunch!

This definitely is the richest and heaviest dish I have ever made. It has the goodness of milk, khoya, yoghurt, ghee, almonds and poppy seeds cooked in dum style! Definitely not for the weak-hearted…

Without further adieu, presenting one of the most unique richest and dishes I have made! Hope you guys would give it a shot. The ingredients in the book are mentioned in grams but I am mentioning them in tsp/tbsp for ease of use. I downloaded a conversion table from the internet for the same!


1 kg Lamb (I bought the shoulder pieces)
8 tbsp desi ghee
8 tbsp yoghurt (whipped)
4 tbsp seeds of red chillies
3 tbsp ginger (scrapped and finely chopped)
4 tbsp almonds (blanched)
3 tbsp poppy seeds (soaked in water)
4 tbsp dessicated or freshly grated  coconut
75 grams Khoya
250 ml milk
30 ml rose water
15 ml lemon juice
2 tsp cardamom powder
Salt as per taste


1. Boil the meat in plenty of water with little salt. Drain and discard this water then wash the meat pieces thoroughly in fresh water.

2. Make a paste of the seeds of red chillies and ginger with some water.

3. Heat the ghee in a pan, add the meat, yoghurt and the seeds-ginger paste plus some water which dries up by the time the meat is cooked.

4. Let it simmer on high heat & uncovered for 15 minutes till the ghee separates and the water dries out.

5. Make a paste of the coconut, almonds and poppy seeds with some water.

6. Add this paste along with salt, khoya and milk into the pan. Wait till the curry reaches the boiling point.


7. Cover and cook on the lowest possible flame using the dum technique for 30 minutes. I used kneaded flour for the same.


8. Remove the dum and add the rose water, cardamom powder and lemon juice. Adjust the salt as per your preference.

9. Let the curry settle down for 30-45 minutes before serving it piping hot with tawa rotis and boiled rice.

10. Thank the Sailana Kitchen first, then Mr. Digvijaya Singh and me later.

So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!


  1. kamal kanwadia

    2 things, not all ingredients are “White” as you claimed. Second, your cooking blog can be tempting enough for me to relocate to kuwait (given a choice). and be on your good friend list to get such luncheons invites.


    • Which ingredient is not white? And I never make any fake claims anyway. You might be referring to the cardamom powder which is more towards white than black.

      • kamal kanwadia

        Red Chilies and Lamb itself!!!!!

        • The Red chillies weren’t using in the cooking but only for garnishing, only if you read the recipe properly…and I am sure for you Lamb is red colour too! afterall it is called Red Meat!

  2. yash Vardhan Singh

    superb recipe

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