½cupHung yogurt / thick plain curd (without water content)
1tbspWet garam masala paste (see recipe section)
½tspShahi garam masala
1tspRed chilli paste
1tspGreen chilli paste
1Onion cut into quarts, medium
1Onion sliced , large
Salt to taste
Wash and soak the rice in water for 30 minute.
Drain the rice very well and spread it on a dry plate.
Rub it with little ghee and sugar.
In a pan, heat the ghee, Temper it with cinnamon, bay leaves, cardamom and cloves.
Fry the cashews and raisins, till they turn nice golden in color.
Add the rice and saute for 5 minute more, till everything looks dry.
I cook pulao in microwave .
Add rice, sugar and spices in microwave safe bowl. Level it.
Add 3 1/2 cup water or till the first line of your index finger submerged in water measuring it from top of rice bed.
Close the microwave safe lid. Cook on micro high (950 W) for 15 minute.
Stir it and serve hot.
First wash and clean the mutton pieces. Use good quality fatty mutton for the recipe.
Marinade the mutton with ingredeints listed under marination for 2 hours minimum to overnight. I usually marinate for 8 hours.
Prepare the wet masala paste - Soak 3-4 cardamoms, 4-5 cloves, one big stick cinnamon, 4-5 peppercorns. Grind it with water and make a thick and coarse paste.
In a small pan, heat little oil and fry the onion that is cut into quarts (in four parts). Once it turned little brown, add the tomato (tomato is optional here, you can skip it too) and fry till tomatoes starts browning.
Cool and grind it to a paste.
Cooking kosha mangsho
I cook mutton in pressure pan to save the time and fuel. You can cook it in dekchi or any deep bottom pan.
Heat the mustard oil in pressure pan.
Lower the heat and add the wet garam masala paste. Stir it and keep a watch on ot. The masala should not get burned.
Add the sliced onions and fry till they turn golden, on low heat. This will take around 10 min.
Next, add the fried onion-tomato paste, red chilli and green chilli paste, pinch of turmeric powder, salt and bay leaves.
Mix everything well and add marinated mutton with sugar, keep braising the mutton and masala on medium flame.
Braise the mutton on low flame and this will take around 10 -15 min.
By this time you will see the mutton starts getting a deeper, richer brown color.
Add rest of the spices and keep braising the mutton.
Now add one cup hot water and keep bhunoing / braising the mutton till all the water evaporates and by this time you will see that the color is deep reddish brown.
Check for all the seasonings.
Add remaining one cup hot water, close the lid of the pressure pan / cooker and cook till done or upto 2 whistle.
If you want to cook this in pan or dekchi, close the lid and let it cook for 10 min. After that , you will find that the water has dried up. Add one cup more hot water, close the lid and cook further. Repeat the steps till mutton get cooked through and becomes tender. Cooking mutton in pan takes around 45 min - 1 hour.
Meat should be soft and easily fall off the bone kind. Add ghee and serve hot with mishti pulao or luchi, paratha or just with simple roti.