Mutton Posto is a classic Bengali dish where the mutton is cooked in a poppy seeds gravy. I turned this yummy dish into an amazing and a quick biryani by layering the rice with all the garnishes over the curry and baking to perfection. This new innovation turned out something unique and can be relished with just a plain raita. One pot delicacy for your next party.
- 400-500 gms. mutton with bones
- 1 cup yoghurt
- 1 onion, roughly chopped
- 1" ginger
- 4-5 garlic cloves
- 2-3 green chilies
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 3-4 tbsp. oil
- 1" cinnamon stick
- 2-3 green cardamoms
- 5-6 cloves
- 2 bay leaves
- 2-3 dry red chilies
- 1 mace
- 1 tsp. sugar
- 1 onion, chopped
- 1/4 cup poppy seeds paste
- 1/4 cup cashew nut paste
- 1/2 tsp. garam masala powder
- 1 tsp. ghee
- 1 tsp. kewra water
- 1 cup basmati rice, soaked for an hour
- 2 tbsp. coriander leaves, chopped
- 2 tbsp. mint leaves, chopped
- 2 tbsp. fried onions
- pinch of saffron / yellow food colour mixed with 2-3 tbsp. milk
- 1-2 boiled eggs, cut into half
- few onion rings
- lemon wedges
Grind to a paste the roughly chopped onion, ginger, garlic and green chilies to a smooth paste. Cook the rice along with some salt till it is 80 percent done. Drain and keep aside.
Curry - Marinate the mutton with the ground paste, 1 tbsp. oil and all the dry spices (except garam masala powder) for a minimum of 3-4 hours or preferably overnight.
Heat remaining oil in a pan / kadai and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and sugar. Sauté for a few seconds.
Add the onion and stir fry till light brown. Now add the marinated mutton and cook, covered on a low flame till the oil separates.
Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.
Bring it back into the pan and add the poppy seeds paste and cashew nut paste. Mix well and cook, covered for 5-10 minutes on a medium flame.
Add the garam masala, kewra water and ghee. Give it a stir and continue to simmer for 1-2 minutes more or till the gravy is thick.
Biryani - In an ovenproof dish layer the mutton posto curry and top it up with the rice. Sprinkle the coriander leaves, mint leaves, fried onions and the colour. Cover with a lid and bake for 10-15 minutes at 180 degrees C.
Transfer to a serving dish and garnish with boiled eggs, onion rings and lemon wedges. Serve with raita for a sumptuous lunch / dinner.
Note - I had to use sesame seeds in place of poppy seeds as the latter is unavailable here. But frankly speaking there was no change in the taste and flavour.
Biryani - In an ovenproof dish layer mutton posto curry & top it
up with rice. Sprinkle coriander leaves, mint leaves, fried onions
& colour. Cover with a lid & bake for 10-15 min. at 180 degrees C.
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