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Relishing the Royal Flavors: The History and Recipe of Meat Beliram

Dive into the history of Meat Beliram and discover a mouth-watering mutton recipe shared by Natasha Gandhi to satisfy your cravings.

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Relishing the Royal Flavors: The History and Recipe of Meat Beliram

Photo Credit: Natasha Gandhi Instagram

  • Natasha Gandhi creates delicious recipes
  • She shares a mouth-watering mutton recipe to satiate your hunger
  • Checkout the super-quick Meat Beliram recipe below

Meat Beliram is not just a dish; it's a culinary legacy that has travelled across borders and stood the test of time. Originating from the kitchens of Maharaja Ranjit Singh, the leader of the Sikh Empire in the 1900s, this dish was named after the head cook, Beli Ram. Renowned for its simplicity and rich flavours, Meat Beliram was Maharaja's favourite and continues to be a beloved recipe for meat lovers.

The Story Behind Meat Beliram

  • Origin: The dish originated in the palace of Maharaja Ranjit Singh, where Beli Ram, the head cook, concocted this delightful recipe.
  • Simplicity: Despite its simple preparation method, where all ingredients were tossed into one pot, Meat Beliram became a royal favourite.

Meat Beliram Recipe by Natasha Gandhi


  • 1 kg Mutton
  • 3 cups Sliced onions
  • 2 cups Whisked curd
  • 3 tbsp Ginger paste
  • 3 tbsp Garlic paste
  • 1 tbsp Minced green chili
  • Whole spices: 10 green cardamoms, 5 cloves, 2-inch cinnamon sticks
  • 2 tbsp Kashmiri red chili powder
  • Salt to taste
  • 2/3 cup Ghee
  • 3 tbsp Crushed coriander seeds


  • Marination: In a bowl, combine mutton with sliced onions, whisked curd, ginger paste, garlic paste, minced green chilli, whole spices, Kashmiri red chilli powder, and salt. Mix well and let it marinate for 1 hour.
  • Cooking: Heat ghee in a kadhai (wok) and add crushed coriander seeds and salt. Add the marinated meat and cook until it falls off the bone. You can also pressure cook it for quicker results.
  • Serving: Garnish with sliced ginger and chopped coriander before serving.

Meat Beliram is a testament to the rich culinary heritage of the Sikh Empire and the talent of its head cook, Beli Ram. This recipe, shared by Natasha Gandhi, offers a modern twist to the traditional dish, making it accessible for home cooks to recreate and savour the royal flavours. Whether you're a history buff or a food enthusiast, cooking up a batch of Meat Beliram is sure to transport you back in time to the regal kitchens of Maharaja Ranjit Singh.

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