Mutton kosha with basanti pullav

Name: Mutton kosha with basanti pullav
Total time: 2700 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 400 gram Dehradun basmati rice; 1 cup nuts and raisins; 2-3 green cardamoms; 2 cloves; 1 stick cinnamon; 700 gram mutton; 3-4 Potatoes cut into halves; 1/2 cup ripe papaya paste; 2-3 Onions sliced l; 1.5 tablespoon ginger garlic paste; 1 teaspoon jeera powder; 1 tablespoon dhaniya powder; 1 teaspoon red chilli Powder; 1 teaspoon garam masala powder; 1 teaspoon panch foron(Bengali five spices); To taste salt and sugar; As needed oil and ghee; 1/4 cup tea liquor

Sushmita Chakraborty @cook_9264109

Kolkata West Bengal

This is an authentic cusine of Bengal.This is specially made on the occassion of Bengali new year and or in any other celebration

Sushmita Chakraborty @cook_9264109

Kolkata West Bengal

This is an authentic cusine of Bengal.This is specially made on the occassion of Bengali new year and or in any other celebration

Saved

Ingredients

45 minutes

3 servings

400 gramDehradun basmati rice
1 cupnuts and raisins
2-3green cardamoms
2cloves
1 stickcinnamon
700 grammutton
3-4Potatoes cut into halves
1/2 cupripe papaya paste
2-3Onions sliced l
1.5 tablespoonginger garlic paste
1 teaspoonjeera powder
1 tablespoondhaniya powder
1 teaspoonred chilli Powder
1 teaspoongaram masala powder
1 teaspoonpanch foron(Bengali five spices)
To tastesalt and sugar
As neededoil and ghee
1/4 cuptea liquor

Saved

Steps

45 minutes

1

Wash the rice and mix in it ghee sugar and yellow food colour
2

Heat ghee in a deep pan add whole garam masalas and temper
3

Now add the nuts and raisins and saute for just a minute
4

Add the rice and saute with salt and sugar
5

Add warm water double of the quantity of rice
6

Cover and cook till the water evaporates and the rice gets cooked
7

The pullav is ready
8

To prepare mutton kosha at first marinate the mutton with ripe papaya paste and keep it for atleast one hour
9

Add oil and temper whole panch foron
10

Add onion slices saute well
11

Add mutton pieces saute well adding ginger garlic paste
12

As the mutton start changing colour add salt and cover
13

Keep stirring occasionally to avoid sticking to the pan
14

Add Potatoes and mix well
15

Now add 1 cup warm water and cover
16

Keep on low flame till it starts getting tender
17

In a bowl add ginger garlic paste red,chilli powder,jeera dhaniya powder and the tea liquor mix well
18

Heat oil in a pan add ghee and sugar, pour the mixture saute well
19

Now pour this masala into the mutton
20

Mix it well and cover again
21

Finally add garam masala powder and switch off the flame
22

Serve it with basonti pullav