Bengali Mishti Pulao / Pilaf & Golbari Style Kosha Mangsho / Mutton Curry
Saffronstreaks
Saffronstreaks
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Ingredients

  • 60 mins Cook time
  • 60 mins Total time
  • 2 hours Bengali mishti pulao with kosha mangsho or Sweet pilaf with braised meat curry
  • rice
  • 2 cup Cashews and raisins : a handful each Bay leaves : 2-3 Ghee (I use Jharna ghee) : 2 tbsp (solid state) Sugar ; 3-4 tsp Salt : a small pinch Whole garam masala : 1 cinnamon stick ; 4-5 green cardamom ; 3-4 cloves Ginger minced : 1 tbsp Kosha mangsho / Bengali bhuna gosht / braised Mutton curry Mutton (goat) : ½ kg For marination : Raw / unripe papaya grated : 2-3 tbsp Ginger-garlic paste : 2 tbsp Salt and turmeric powder : 1tsp each Hung yogurt / thick plain curd (without water content) : ½ cup Spices Wet garam masala paste : 1 tbsp (see recipe section) Shahi garam masala : ½ tsp Cumin paste : 1 tbsp Red chilli paste : 1 tsp Green chilli paste : 1 tsp Onion cut into quarts : 1 medium Onion sliced : 1 large Tomato : 1 ripe Sugar : 2 tbsp + Salt to taste Mustard oil : 4-5 tbsp Ghee melted : 1 tbsp Bay leaves : 2-3 Hot water : 2 cups Instructions Pulao Wash and soak the rice in water for 30 minute Drain the rice very well and spread it on a dry plate. Rub it with little ghee and sugar. In a pan, heat the ghee, Temper it with cinnamon, bay leaves, cardamom and cloves. Fry the cashews and raisins, till they turn nice golden in color. Add the rice and saute for 5 minute more, till everything looks dry. I cook pulao in microwave . Add rice, sugar and spices in microwave safe bowl. Level it. Add 3½ cup water or till the first line of your index finger submerged in water measuring it from top of rice bed. Close the microwave safe lid. Cook on micro high (950 W) for 15 minute Stir it and serve hot. Kosha mangsho First wash and clean the mutton pieces. Use good quality fatty mutton for the recipe. Marinade the mutton with ingredeints listed under marination for 2 hours minimum to overnight. Prepare the wet masala paste - Soak 3-4 cardamoms, 4-5 cloves, one big stick cinnamon, 4-5 peppercorns. Grind it with water and make a thick and coarse paste. In a small pan, heat little oil and fry the onion that is cut into quarts (in four parts). Once it turned little brown, add the tomato and fry till tomatoes starts browning. Cool and grind it to a paste. I cook mutton in pressure pan. Heat the mustard oil in pressure pan. Lower the heat and add the wet garam masala paste. Stir it and check the masala should not get burned. Add the above fried onion-tomato paste, red chilli and green chilli paste, pinch of turmeric powder, salt and bay leaves. Mix everything well and keep braising the mutton and masala on medium flame. By this time you will see the mutton starts getting a deeper, richer brown color. Add rest of the spices and keep braising the mutton. Now add one cup hot water and keep bhunoing / braising the mutton till all the water evaporates and by this time you will see that the color is deep reddish brown. Check for all the seasonings. Add remaining one cup hot water, close the lid of the pressure pan / cooker and cook till done or upto 2 whistle. Meat should be soft and easily fall off the bone kind. Add ghee and serve hot with mishti pulao or luchi, paratha or just with simple roti. Add the sliced onions and fry till they turn golden. Now add the mutton pieces along with the marinade. Keep sauteing, till all the pieces browned slightly. Add sugar now and keep braising the mutton on medium flame. 3.5.3228

Instructions

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