Mutton Posto Biryani

Name: Mutton Posto Biryani
Cuisine: Indian
Ingredients: 400-500 gm mutton with bones; 1 cup yoghurt; 1 onion, roughly chopped; 1" 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; 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 saffron / yellow food colour mixed with 2-3 tbsp. milk

Bethica Das @kitchen_flavours

Sharjah (UAE)

#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.

Bethica Das @kitchen_flavours

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Ingredients

400-500 gmmutton with bones
1 cupyoghurt
1onion, roughly chopped
1"ginger
4-5garlic cloves
2-3green chilies
to tastesalt
1/2 tsp.turmeric powder
1 tsp.red chilli powder
1 tsp.coriander powder
1 tsp.cumin powder
3-4 tbsp.oil
1"" cinnamon stick
2-3green cardamoms
5-6cloves
2bay leaves
2-3dry red chilies
1mace
1 tsp.sugar
1onion, chopped
1/4 cuppoppy seeds paste
1/4 cupcashew nut paste
1/2 tsp.garam masala powder
1 tsp.ghee
1 tsp.kewra water
1 cupbasmati rice, soaked for an hour
2 tbsp.coriander leaves, chopped
2 tbsp.mint leaves, chopped
2 tbsp.fried onions
pinchsaffron / yellow food colour mixed with 2-3 tbsp. milk
1-2boiled eggs, cut into half
as neededfew onion rings
as neededlemon wedges

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Steps

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.
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.
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.
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.
5

Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.
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.
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.
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.
9

Transfer to a serving dish and garnish with boiled eggs, onion rings and lemon wedges. Serve with raita for a sumptuous lunch / dinner.