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Mutton Posto Biryani (Bengali Fusion Style)

Mutton Posto Biryani (Bengali Fusion Style)

Cooking Time

Preparation Time : 180

Cook Time : 60

Total Time : 240

Ingredients

Serves 3

  • 500 gms. mutton

  • 1 cup curd

  • 1 onion, chopped

  • 1” ginger

  • 5 garlic cloves.

  • 3 green chilies

  • 1 tsp. salt or to taste

  • 1/2 tsp. turmeric powder

  • 1 tsp red chili powder

  • 1 tbsp. coriander-cumin powder

  • 4 tbsp. oil

  • 1” cinnamon

  • 3 green cardamom

  • 5 cloves

  • 2 bay leaves

  • 2 dry red chilies

  • 1 mace

  • 1 tsp. sugar

  • 1 onion, chopped

  • 1/4 cup poppy seeds paste

  • 1/4 cup cashew paste

  • 1/2 tsp. garam masala powder

  • 1 tsp. ghee

  • 1 tsp. kewra water

  • 1 cup basmati rice, soaked for an hour

  • 4 tbsp. coriander-mint leaves, chopped

  • 2 tbsp. fried onion

  • 1/4 tsp. saffron soaked in 3 tbsp. milk

  • 1-2 boiled eggs

Directions

  • 01

    Grind onion, ginger, garlic and green chilies to a fine paste. Cook rice with some salt till 80 percent done. Drain and keep aside.

  • 02

    Marinade mutton with the paste, 1 tbsp. oil and all the dry spices (except garam masala) for min. 3-4 hours or overnight.

  • 03

    Heat remaining oil and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and sugar.

  • 04

    Add onion and sauté till light brown. Add mutton and cook, covered on low flame till oil separates.

  • 05

    Add 1 cup water and pressure cook for 15-20 min. on low flame after the first whistle.

  • 06

    Bring it back into the pan and add the Poppy seeds paste and cashew paste. Cook, covered for 5-10 min.

  • 07

    Add garam masala, kewra water and ghee. Simmer for 1-2 min. or till the gravy is thick.

  • 08

    In an oven proof dish layer the mutton Posto curry and over it a layer of rice. Sprinkle coriander-mint leaves, fried onions and saffron milk. covered with a lid and bake for 10-15 min at 180 degrees C.

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