Mutton Handi
Calcutta people just cannot survive without the famous "CALCUTTA BIRIYANI" yes the moment biriyani name comes in anyone's mouth ah slurrps!!.Personally I can just eat biriyani as biriyani but when am out with friends there is always one person saying biriyani is too dry,gets stuck on my throat .So how about we order some side dish gravy to go with biriyani. In Calcutta we have numerous biriyani parlours I would say namely the all time every Bengali's favorite ARSALAN, ZEESHAN, AMINIA and rest even some big-shot restaurants serve amazing biriyani. I love treating my friends with mutton biriyani and Mutton Handi whenever they are home. So flowing with today's discussion I present to you my version of "MUTTON HANDI".
Mutton Handi |
Mutton- 500 gms
Onion Paste- 3 diced
onions
Ginger Garlic Paste-
4-5 tablespoons
Yogurt 6-7 tablespoons
Cashewnut Paste
Ghee" 5-6
tablespoon
Spices
Cardammon-2-3 small
cardamoms
Clove-2-3pieces
Bayleaf- 2 leaves
Cinamon Stick- 2 small
Garam Masala Powder- 2
tablespoon
Kasuri Methi Powder- 1
tablespoon
Chilli Powder- 2
tablespoons
Kashmiri Red chilli
Powder- 3 tablespoon
Turmeric Powder- 1/2
tablespoon
Green Chillies- 2
finely sliced
Sugar- 1 tablespoon for
colours and taste
Salt to taste
Chopped Coriander for
garnish
Method:
1.Marinate mutton with 2 tablespoon ginger garlic paste , fry the marinated mutton in refined oil until light brown then boil it for 20 minutes on pressure and keep aside.
2.Heat the oil/ghee in a pan fry minced garlic 1 tablespoon.
3.Put the onion paste in it and fry until light brown, then put ginger garlic paste 3 tablespoon and cook for 2-3 minutes.Next put the yogurt and also the cashew nut paste and cook for 6-7 minutes.
4.Put garam masala powder 2 tablespoon .Then put 2 small cardamon, 2 clove, 1 cinnamon stick and 1 bay leaf.Then kasuri methi 1 tablespoon, 1 tablespoon kashmiri mirch, 1 tablespoon red chilli powder and cook the gravy.
5.Now put the half
boiled mutton pieces and cook for 10-12 minutes.Put salt and sugar half tablespoon as per your taste.
4.Lastly when the mutton is done put the chopped coriander from top for garnishing and taste.