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Home Dish Mutton Posto Biryani

Mutton Posto Biryani

Name: How to cook Mutton Posto Biryani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

Bethica Das

Mutton Posto Biryani

#dussehra - 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 garnishings 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 Dussehra.

Ingredient

400-500 gm

mutton with bones

1 cup

yoghurt

onion, roughly chopped

ginger

4-5

garlic cloves

2-3

green chilies

to taste

salt

1/2 tsp.

turmeric powder

1 tsp.

red chilli powder

1 tsp.

coriander powder

1 tsp.

cumin powder

3-4 tbsp.

oil

" cinnamon stick

2-3

green cardamoms

5-6

cloves

bay leaves

2-3

dry red chilies

mace

1 tsp.

sugar

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

saffron / yellow food colour mixed with 2-3 tbsp. milk

1-2

boiled eggs, cut into half

as needed

few onion rings

as needed

lemon wedges

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

Heat remaining oil in a pan / kadai and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and sugar. Saute for a few seconds.

* Step 4

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.

* Step 5

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

* Step 6

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.

* Step 7

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.

* Step 8

Biryani - In an oven proof 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.