Easiest Way to Prepare Mutton kosha with basanti pullav Tasty

Mutton kosha with basanti pullav. Mutton Kosha is an iconic Bengali delicacy. The word "kosha" is similar in meaning to "bhuna" which means to slowly cook a gravy over low flame for a very. A Perfect Finger Licking Lunch Recipe thats loved by All.

Mutton kosha with basanti pullav Basanti pulao is a traditional Bengali recipe made specially for festivals or special occasions. Made using Gobindobhog rice, turmeric and saffron, this sweet rice is a delight to eat. Fluff the rice gently with a fork. Cooking Mutton kosha with basanti pullav is an enjoyable point, additionally it becomes much more special worth if you prepare it yourself. By utilizing the following 18 components, you can start cooking 22 actions. observe the following area for you to begin cooking right away.

Composition of Mutton kosha with basanti pullav

  1. Give 400 gram – Dehradun basmati rice.
  2. You need 1 cup of nuts and raisins.
  3. It’s 2-3 green cardamoms.
  4. You need 2 – cloves.
  5. Require 1 stick – cinnamon.
  6. You need 700 gram of mutton.
  7. Give 3-4 for Potatoes cut into halves.
  8. Give 1/2 cup of ripe papaya paste.
  9. Require 2-3 for Onions sliced l.
  10. Need 1.5 tablespoon for ginger garlic paste.
  11. Need 1 teaspoon for jeera powder.
  12. Give 1 tablespoon of dhaniya powder.
  13. You need 1 teaspoon for red chilli Powder.
  14. Provide 1 teaspoon for garam masala powder.
  15. You need 1 teaspoon for panch foron(Bengali five spices).
  16. Require To taste salt and sugar.
  17. It’s As needed oil and ghee.
  18. You need 1/4 cup – tea liquor.

Mutton kosha is an iconic Bengali delicacy. The word kosha is similar in meaning to bhuna, which involves slowly cooking a gravy over low flame for a very long time to get a rich, dark-brown gravy and melt-in-the-mouth mutton pieces. It is worth pointing out that in Bengal, as well as in India. The quintessential mutton kosha recipe from a classic Bengali kitchen – a typical Bengali Sunday lunch is incomplete without classic mutton kosha!

Mutton kosha with basanti pullav step by step

  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.

If you ask any Bengali about that one dish which is connected to their heart then that has to be mutton kosha or as we dearly call is kosha mangsho! Mix all the marinating ingredients in a bowl and add the mutton pieces to it. Kosha Mangsho is best described as mutton slow-cooked until it is tender and the gravy is a rich dark brown. This is a highly sought after dish and every cook has their secret tricks for the perfect mutton kosha. Kosha Mangsho Recipe, Learn how to make Kosha Mangsho (absolutely delicious recipe of Kosha Mangsho ingredients and cooking method) About Kosha Mangsho Recipe: Juicy mutton This Kosha Mangsho recipe is Excellent and find more Great recipes, tried & tested recipes from NDTV Food.

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