Mutton Posto Biryani - Bengali Fusion Style

          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 garnishes 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 your next party. 

• 400-500 gms. mutton with bones
• 1 cup yoghurt
• 1 onion, roughly chopped
• 1" ginger
• 4-5 garlic cloves
• 2-3 green chilies
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili 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 of saffron / yellow food colour mixed with 2-3 tbsp. milk
• 1-2 boiled eggs, cut into half
• few onion rings
• lemon wedges

           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. 

          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.

          Heat remaining oil in a pan / kadai and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, mace and sugar. Sauté for a few seconds.

           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.

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

           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. 

          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.

          Biryani - In an ovenproof 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.

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






Note - I had to use sesame seeds in place of poppy seeds as the latter is unavailable here. But frankly speaking there was no change in the taste and flavour.

                           Biryani - In an ovenproof dish layer mutton posto curry & top it 
                           up with rice. Sprinkle coriander leaves, mint leaves, fried onions 
                           & colour. Cover with a lid & bake for 10-15 min. at 180 degrees C.