Mutton Bhuni Khichur

Introduction

Introducing 'Mangsher Gorgora': a delightful Bengali recipe that showcases the rich flavors of marinated mutton cooked to perfection. This aromatic dish is a celebration of tender mutton pieces infused with a medley of traditional spices. The marinade, comprising a blend of aromatic ingredients, enhances the meat's succulence while imparting a captivating aroma. The mutton is then pan-fried until golden, resulting in irresistible caramelization. A touch of homemade spice paste adds depth and complexity to the dish. Finally, the meat is pressure-cooked until tender, achieving a melt-in-your-mouth texture. To elevate the flavors, a finishing touch of ghee and Garam Masala powder entices your palate with a burst of warmth and indulgence. Get ready to embark on a culinary journey with this mouthwatering Bengali delicacy.

Initial Preparatory Process

• Wash and soak 200 g of rice
• Add 150 g yogurt, 1 1/2 tsp of Red Chili Powder, 1 tsp Salt, 4 tsp Ginger Juice
• Mix well, incorporation everything
• 2 teaspoons Biryani masala powder Refrigerate for 2+ hours; for best results, marinate overnight
• Salt to taste

1. Place 1 kg of chicken into a skillet set to medium heat.
2. Place all onions and tomatoes synonomously to the chicken.
3. Add all of.
4. Add 5 large garlic cloves.
5. Get 2 red chilies and remove the seeds from the inside to reduce the spice.
6. Add 3-4 tablespoons of vegetable oil.
7. Add salt to taste along with 2 teaspoons of sugar.
8. Mix all the ingredients well.
9. Start cooking on high heat.
10. Soon, water will start coming out of the chicken and veggies. It’s alright, just keep mixing.
11. Bring the chicken to a boil while mixing.
12. Put the stove to medium heat.
13. Close the lid and cook until the chicken is almost tender.
14. The oil should start coming out.
15. Mix some more.
16. Add 2 cups of water and cook until the chicken is done.