Saturday, July 28, 2012

Khushka Biryani

The word ‘Khushk’ in Urdu means plain or dry. Plain boiled rice is called 'Khuskha' rice, which is very common in Hyderbaadi Muslim households. The plain rice is served with a curry, mostly a wet curry. When the same rice cooked in meat stock, then it is called 'Khushka biryani'. The meat broth flavors the rice.

In Tamilnadu, this khushka biryani is made with a  few variations, coconut milk  is added to flavor the rice for a vegeterian version of the same.  Curry leaves, mint etc are also added to flavor the rice.

Few days ago, my foodie-friend Somnath da gave me  a rather interesting take on 'Khuska biryani' and  I found that to be most suited to my family's taste buds.  Since I was going to have it with Bhuna gosht, I wanted it to be simple and not overwhelming.  This version of 'Khuska biryani' needed use of saffron soaked milk to flavor the rice.

The delicate  and precise aroma of saffron and kewra water with  the gorgeous bhuna gosht...ah food can be such a pleasure...:)

Things you need to make khushka biryani

  • Basmati rice: 2cup
  • Ghee: 1tbsp
  • Shah jeera(black cumin): 1/2tsp
  • Cardamom: 3-4
  • Black cardamom:2-3
  • Cinnamon: 2-3(1inch) sticks
  • Cloves:6-7
  • Mace:1
  • Nutmeg:1/8tsp
  • Bay leaf:3
  • Black peppercorn:6-7
  • White pepper(shah marich) Powder:1/2tsp
  • Milk:1/3cup(80ml)
  • Saffron: few strands
  • Kewra water: 1/2tsp
  • Rose water:1/2tsp
  • Yellow food color:5-6drops
  • Salt to taste

How to make it:

1. Soak the basmati rice for 30min. Wash the rice and drain all the water.
2. Take warm milk in a cup, add saffron strands into it, cover the cup and let stand for 15min.
3. Take shah jeera, cardamom, black cardamom, cinnamon, cloves, mace, nutmeg, black peppercorn on a muslin cloth and make a potli(bag).
4. Take a pot. Add lots of water to cook the rice, add the potli and bay leaves and salt (2tsp). 
Remember that you should boil the rice in lots of water and salt. That would help the rice not to stick with each other, the bengali way we say that 'jhorjhore bhat'. Add the rice when the water is at rolling boil.
You have to par cook the rice (meaning 3/4 cooked and rest will get cooked later). Do not over boil the rice. To check if the rice is done you can take a grain of rice out and press in between your thumb and forefinger. If the grain breaks into 3 parts, it means your rice is cooked just right. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster.

5.Cook till the rice is done 3/4. Drain and take the bay leaf and potli out of the rice.
6. Mix kewra water and rose water to the saffron milk and keep aside.
7. Take a heavy bottom pan, add ghee into it. Add the rice and milk mixture. Sprinkle some melted ghee, yellow food color, shah marich (white pepper) powder on the top. Cover the pan with aluminium foil, put the lid on, keep cooking in very low flame for 15min. Switch off the heat. But do not open the lid. Let it rest for another 20-25min. Open just before serving.

Garnish your Khushka biryani with golden fried sliced onions.

Bhuna Gosht: Braised Slow-cooked Mutton

The word 'Bhuna' means to saute or to fry. Bhuna is a cooking process, where the ingredients are added to the pan or kadai and fried in oil without adding any water. Bhuna gosht is a popular Indian recipe where mutton(I used goat meat) is  slow cooked along with various spices. The meat cooks in its own juices which give a different dimension to the meat's texture and a deep flavor to the gravy. This kind of cooking takes much longer time  compared to pressure cooking but its worth it as the end result is outstanding. From my own experience I can tell you, once you try your hands on slow-cooking you will love it and will promise yourself to stick to slow-cooking as much as possible.

In bhuna gosht loads of onions are added along with the meat, which gradually caramalises to give a thick brown gravy. You can use any meat(lamb/beef/goat) to make this . The meat should be of good quality and make sure to use large pieces of the meat. Use few pieces with little fat on it, that will give nice glaze to the dish. Some like to reduce all the juices and makes a very dry dish, but I prefer to have thick brown rich gravy, so I can dip my nan bread into it or mix it with my khushka biryani and enjoy it.

Ingredients needed:

  • Goat meat: 500gm
  • Onion(sliced):3cups
  • Ginger paste:1tbsp
  • Garlic paste:1tbsp
  • Tomato (seeded and chopped):1 
  • Yogurt:1cup
  • Corriander Powder: 1tsp
  • Kashmiri red chili powder:1tbsp
  • Turmeric powder:1/2tsp
  • Shah jeera:1/2tsp
  • Cardamom:4-5
  • Black cardamom:2
  • Cinnamon:3(1inch)sticks
  • Cloves:7
  • Black peppercorn:7-8
  • Dry red chili:1-2
  • Salt to tatse
  • Ghee+vegetable oil:4tbsp

How to prepare:

1. Wash and clean the meat. I used the front leg(agli raan) part of the goat. You can use a mix of leg and rib portion.

2.In a heavy bottom non stick pan add ghee and vegetable oil. You can also use only ghee. I used ghee and oil in 1:1 ratio. When the oil is hot, add the onions. When the onions are transparent, add the meat, tomato and ginger-garlic paste. Cook in high heat and keep stirring. As the meat starts changing color, add corriander powder, kashmiri red chili, turmeric powder. Mix well. Cook for 3-4 min in high heat. 

3.Bit the yogurt with 1/2tsp sugar and 1/2cup water. Bit it well, there should be no lumps. Reduce heat to medium. Add the yogurt to the meat. Add salt. Mix well.

4.Cover the pan and reduce heat to low medium. Now let it cook like that till the meat is done. The meat will release a lot of water and it will be cooked in its own juices. Mine took 2and 1/2 hr. I just stirred in between and I did not need to add any extra water. [Note:If you see there is no enough water and the meat and spices may stick to the bottom then add little hot water.]

5. As the meat is cooking dry roast the spices shah jeera, cradamom, black cardamom, cinnamon, cloves, black peppercorn, dry red chili(optional) and grind to a coarse powder. As oil separates from the masalas add this freshly made spice powder.

6. If you want it to be completely dry then uncover the pan and keep cooking till the juices dry up. But I prefered to have a little gravy on my bhuna gosht.

I had my bhuna gosht along with aromatic khushka biryani and green salad.

Thursday, July 26, 2012

Vegetable chop..

Bengali style vegetable chop

This is one of my earlier posts from 2012, when I was new to the world of blogging. As I was making vegetable chops to go with the Diwali sweets thought to take few photos of this family favorite snack. I have not deleted the older images, though they appear to be so amateurish, that shows how much my style and skill of photography has changed in these years. 

Wednesday, July 25, 2012

Mouri-Potol...Potol with fennel seed

I love to eat Potol(pointed gourd). Except raw, I can have it in any form fried, boiled, curried...
Generally I cook different curries(potol-posto, sorse-potol, doi-potol, potoler dalna, chingri diye potol) with potol those are common in bengali household. Today I wanted to do something different, so did little experiment with them. I choose fennel to flavor my curry. So here is my experimental mouri potol (mouri=fennel; potol=pointed gourd).

Things you need to make Mouri Potol:
Potol: 500gm
Yogurt: 1/2 cup
Fennel: 2tsp
Ginger(grated): 1tbsp
Green chilies(chopped): 3-4
Dry red chili: 3-4
Cardamom: 2-3
Cinnamon: 1 inch stick
Bay leaf: 1
Shah jeera(black cumin): 1/4tsp
Salt to taste
Sugar: 1tsp
Turmeric powder: 1/4tsp
Kashmiri red chili powder: 1/2tsp

How to make Mouri Potol:
1. Make a smooth paste of fennel seed, grated ginger and chopped green chilies, keep it aside. If you dry grind the fennel first then add grated ginger and chopped green chilies, it will be easier to make a smooth paste.

2. Bit the yogurt with little water and sugar, there should be no lumps in the yogurt, keep it aside.

3. Scrap the skin of potol and peel alternately and make slits on both the ponted ends.

4. Put oil in the kadai or pan, when the oil is hot add the potol. Sprinkle salt and turmeric powder, and fry the potol.

5. Fry the potol till it takes nice brown color. Take out the potol and keep aside.

6. On that same oil add bay leaf, dry red chilies, cardamom, cinnamon stick, shah jeera. As the masalas leave a nice aroma add the fennel-ginger-green chili paste. Cook for 2min.

7. Add the beaten yogurt. Keep stirring continuously and keep the flame to medium, till the yogurt is cooked. To know the yogurt is cooked or not, if you can smell the raw yogurt then you nedd to cook longer and when the yogurt is done, you can see oil separating from the yogurt and giving a nice shine to the gravy.

8. Add kashmiri red chili powder, turmeric powder, sugar. Add the fried potol. Mix well. Add little water( I added 1/2 cup). As the gravy boils reduce the flame to medium cover the pan and cook for 10-12min. Check the seasoning, adjust accordingly.

We had this with white rice. The spicy green chilies were nicely balanced with the yogurt. And the aroma of fennel and the dry spices gave the dish a wonderful flavor...above all my daughter liked it very much, so a happy ending and a successful experiment..:)

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Sunday, July 22, 2012

Matar paneer

Matar Paneer (green pea and cottage cheese curry)

Matar paneer is a very common North Indian vegetarian dish. It is a combination of green pea and cottage cheese in a tomato based gravy. As green pea is a winter vegetable, it is mostly cooked during winter in the households in India. But thanks to those frozen green peas you can have them any time of the year. The gravy can be made several different ways, I kept mine simple this time. I also add a little potato in my matar-paneer, that makes the gravy tastier. It goes well with anything roti or paratha or rice.

Things you need:

Paneer: 200gm
Green pea: 1 cup
Potato (small cubes): 1/2cup
Tomato (chopped): 1/2 cup
Ginger(grated): 1tbsp
Shah jeera/Black cumin: 1/2tsp
Cardamom: 3-4
Cinnamon:1 inch stick
Bay leaf:1
Dry red chili:2-3
Dried fenugreek leaves/kasuri methi:1/2tsp
Corriander leaves:handful
Salt to taste
Sugar:1 tsp
Cumin powder:1/2tsp
Corriander powder:1/2tsp
Garam masala powder:1/4tsp
Turmeric powder:1/4tsp
Red chili powder:1/4tsp
Oil: 2tbsp

How to make:

1. Peel and cut the potatoes into small cubes.

2. Wash the frozen peas and keep them in a colander.

3. Cut paneer into cubes. I used store bought paneer (Himalaya brand), but you can make the paneer at home.

4. In a non stick kadai or pan add 1tbsp of oil (any vegetable oil). When the oil is hot, add the paneer cubes and fry them for 2-3min in high heat. The surface would take a nice red-brown color. Take out the paneer, and keep aside. 

5. Add more oil if needed, when the oil is hot reduce the heat to medium and add bay leaf, cardamom, cinnamon, shah jeera. If you do not have shah jeera at home you can use plain regular jeera, but the shah jeera gives more flavor to the dish.

6. Add the potato cubes, sprinkle a little salt. Cover and cook in high-medium heat for 2-3min. Add grated ginger, cook for 2min in medium heat. Add the chopped tomatoes. Cover and cook for 4-5 min in medium flame.

7. Add cumin powder, corriander powder, turmeric powder, red chili powder, salt, sugar and mix well. Cook till oil separates from the masala.

8.Add the green peas. If you are using fresh green peas, either you add the peas along with potato at the beginning or boil the peas separately and add at this stage. As I used frozen green peas,  I just thawed and washed the green peas and added them.

9. Add hot water, (I added 1/2cup) and let it boil. As the gravy boils add fried paneer. Cover and cook for 3-4min. Add ghee and garam masala powder. Add kasuri methi. Mix well. Switch off the heat.  Add handful of chopped corriander leaves.

Serve with roti or paratha or pulao.

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Friday, July 20, 2012

Aloo beans...

Few months back I got some fresh french beans in the market. They were so green and fresh I could not help myself but buy a bagful. So we had a nice 'beans week' after that. I added beans to my dal, to the fried rice, to the soup...still there were some left. That day in the dinner table when I said "I have made some beans with curry leaves and coconut", my family members were skeptical about it but after they tasted it I passed with flying colors. So now it is a regular dish in our house, goes very well with rice and dal.

Wednesday, July 18, 2012



For last few days I was craving for some Chingri (prawns). I was not sure what to make, the all time favorite 'Malaikari'(prawns in creamy coconut gravy) or  the hastle-free 'Bhapa chingri' (steamed prawn in mustard sauce). But when I got some potol (pointed gourd) from the Indian store, I thought of making my mother-in-law's special potol-chingri (prawn and pointed gourd curry). A flavourful curry, simple yet delicious and my daughter's favourite.

Things you need to make the curry:

  • Potol (pinted gourd): 500gm
  • Potato: one large
  • Prawns: 12-14
  • Tomato (chopped): 1
  • Ginger (grated): 1tbsp
  • Cumin seeds: 1/2tsp
  • Bay leaf: 1
  • Cinnamon stick: 2 inch
  • Green cardamom: 3-4
  • Cumin powder: 1/2 tsp
  • Corriander powder: 1/2tsp
  • Cinnamon powder:1/4tsp
  • Turmeric powder:1/2tsp
  • Red chili powder: 1tsp
  • Green chilies: 5-6
  • Salt to taste
  • Sugar: 1/2 tsp
  • Mustard oil
  • Ghee: 1tsp

How to make the curry:
1.Clean the prawns, de-vein and marinate with little salt and a pinch of turmeric. I used frozen prawns without head, so I first thawed and then cleaned the prawns, but you can use fresh prawns, prawns with heads, that will give much more flavour to the dish.

2.Make a paste of the chopped tomato, grated ginger and green chilies.

3.Cut the potatoes and potol(pointed gourd) into cubes, wash and keep aside.

4.In a pan or kadai add some mustard oil (if you dont have mustard oil at home,  use any vegetable oil, but mustard oil gives much better taste). When the oil is hot, fry the prawns for 2-3min, till they change  the color to red. Do not overcook prawns or they will turn very hard and chewy. Keep the fried prawns aside.

5. In the same oil, add the cubed potatoes and fry them till nice golden brown. Take out the potatoes and keep aside.

6. Now fry the potol, if needed add some more oil. Keep the fried potol aside.

7. Now add some ghee(clarified butter) to the pan. As the ghee melts add cumin seeds, cinnamon sticks, cardamom and bay leaf. As the cumin seeds turn golden brown(take care not  to burn the seeds) add the tomato-ginger paste. Add little salt, cover and cook in medium flame for 5 min. Give it a stir in between.

8. Add cumin powder, corriander powder, red chili powder, sugar and mix well. Cook for another 5 min in a medium flame. Keep stirring. If needed sprinkle some water so that the masalas should not stick to the base of the pan.

9. Add the fried potatoes and potol, mix well. Add hot water. Let the water boil, as it boils cover the pan and cook in medium heat till the potatoes are done.

10. Add the fried prawns. Mix well. Give it another boil. But again do not overcook the prawns. Add ghee and cinnamon powder. Mix well. Switch off the heat.

Serve with some plain rice.

Monday, July 16, 2012


Sandesh a bengali sweet

Bengal is famous for its sweets (Misti). Sweet is an important part in bengali life, be it religious or social or personal celebration sweets always come first. It is a practice in bengali community (hindu or muslim) to distribute sweets during any festivities. The term used in bengali is 'Mukh-o-misti', it means to taste some sweets. There are special sweets which are made only during a particular time of the year, like during Sankranti (mid of January) different types of pithe are made. There are sweets for special occassions also, like chaler payes (rice pudding) is specially made to celebrate someone's birthday. In bengal if you are visiting someone the host will serve a plate of sweets along with tea and snacks, and the guest will bring a box of sweets for the host as well.

The main ingrdient in bengali sweets is chana (home made cottege cheese) and sugar or jaggery (seasonal) is used as sweetner. Sweets are made in different ways, deep fried or steamed or shallow fried. There is a huge variety of sweets found in bengal, rosogolla, pantua, sandesh, chanar jilipi, kalojam, komolabhog, chamcham, mihidana, seetabhog, malpua, misti doi....the list is endless.

Today I made some Sandesh. Sandesh is small sweets made from chana(homemade cottage cheese). The meaning of the word 'Sandesh' is news or message, may be it has derived from the practice of sending sweets along with messenger to deliver some good news. Sandesh is the oldest sweet dish recipe in India and believed to be originated in Bengal. Sandesh can be of different varieties, depending on the ingredients used or method of cooking or flavouring and stuffings are used. Sandesh is a very healthy food, one can take it as snack also. It is very good for children, as it contains protien(milk protein), carbohydrate. Sandesh can very soft or hard, smooth or granular in texture depending on how it has been made.

This time I did the simplest of them all, I made some chana, mashed it, then mixed it with sugar and shaped into round balls...and voila my sandeshs were ready.

Ingredients to make Sandesh:

  • Milk: 1.2 ltr
  • Lime juice: 3tbsp
  • Powdered sugar: 1/2 cup
  • Vanilla essence: 7-8drops
  • Saffron starnds: few
  • Warm milk: 1/4 cup
  • Dry fruits: to garnish

How to make the sandesh:

1. Soak few saffron strands in warm milk in a bowl, cover the bowl and keep aside.

2. Chopp the dry fruits and keep aside.

3.Boil the milk in a heavy bottom pan. As the milk boils add the lime juice gradually and stir. The milk will curdle to make the chana. Strain the chana in a muslin cloth. Run cold water through the chana, this helps to wash out any flovour of lime in the chana as well keeps the chana soft. Tie the chana in the muslin cloth and hung it or keep it on a strainer for 1 hr, so that all the excess water will drain out.

4. Now take the chana in a plate and mash it with your palm for 3-4min.

5.Mix powdered sugar, vanilla essence to the chana, mix well. Here I must tell you one thing that the amount of sugar depends on your taste. So as you mix the sugar gradually to the chana and taste it and if needed add more sugar.

**Many of you have asked, while mixing the sugar the chana becomes too soft. Make sure the chana is properly drained and if you find it difficult to handle, then just cook for a little time on a non stick pan.

6. Make some round balls or any other shape of youe choice. If you have any mold you can use that also. Garnish with saffron soaked milk and chopped dry fruits.

[Note: Instead of using sugar you can also use sugar-free.]

Sunday, July 15, 2012

Dim Posto...(egg with poppy seed paste)

dim posto, egg with poppy seed paste

Posto (white poppy seed) is a very popular ingredient in Bengali kitchen. It is widely used in Indian cuisine also. Bengalis have special bond with posto, be it a simple posto bata (poppy seed paste), posto bora (poppy seed cakes), alu posto(potota and poppy seed)...the list is endless. Posto is also used as thickening agent in curries, or in garnishing. Sometimes the seeds are used directly to dishes to give a crunchy texture to the dish.

Today I made an egg curry with poppy seed paste, Dim Posto. I learnt this dish from my friend and neighbor Ronita. The recipe is simple, but the magic of poppy paste and egg makes it special.

Updated on 27.7.17

While making this family favorite dish Dim Posto or egg with poppy seed paste for lunch I thought of taking pictures and update this old post. Whenever I look back to my old clicks I always feel to re-shoot them. It's really surprising to see how much I have learnt regarding photography during this last five years. The old images were taken five years back, when started the journey of food blogging. I was completely unaware of  styling, framing, arrangement, angle or anything about food photography then. I had a point and shoot camera (I still have that) and clicked without any plan,  to document the process of preparation of the particular dish. And resulted into these fan shaped egg in a yellowish curry and I'm literally laughing loud seeing those green chili crowns on the egg slices. Really!!!! was that me? Now when I put the old and new images side by side I feel proud of my self learning process, the achievement I have made through the last five years without any professional training. I hope after five years when I'll look back to these new set of images I'll have more knowledge to improve this also.

dim posto, egg with poppy seed paste

The ingredients needed for this dish are very simple, the key players are the hard boiled eggs, onions and white poppy seed paste. White poppy seed paste is a widely used ingredient in Bengali cuisine. The golden fried onion along with poppy seed paste and egg and spicy green chilies together is a winning combination. And as eggs need little time to cook the dish gets ready in no time.

dim posto, egg with poppy seed paste

To get golden hue on the egg, smear the egg with salt, turmeric powder and little red chili powder and shallow fry them in hot oil. After frying the egg it can cut into slices or halves, so it get all the flavors of the curry, or the egg can be kept whole with few incisions on the white part.

dim posto, egg with poppy seed paste

It is a dry curry, so do not add too much water while cooking and try to use mustard oil to bring the authentic Bengali taste.

Things needed to make Dim-posto:

  • Hard boiled eggs: 4
  • White poppy seed (paste): 1/3 cup
  • Onion(thinly sliced): 1 cup 
  • Green chilies: 7-8
  • Kalojire: 1/4 tsp
  • Mustard oil: 3 tbsp + 1 tsp extra
  • Turmeric powder: 1 tsp
  • Red chili powder: 1 tsp
  • Salt to taste
  • Sugar to taste

Steps of making Dim-posto:

1.Peel the boiled eggs and rub with a little salt, red chili powder and turmeric powder.

2. Heat mustard oil in a kadai, when the oil is hot add the eggs and fry them till golden brown. Take out the eggs, prick them with toothpick or cut them into half and keep aside.

3. In the same oil add kalojire/kalonji, as the seeds spatter add thinly sliced onions. cover and cook till the onion changes color to red.

4. Now add turmeric powder, red chili powder, and white poppy seed paste. Mix well. Cook for 5-6 min or till oil start to release.

5. Add the hard boiled eggs, chopped green chilies, salt and sugar.

6. Cook in high heat for 2-3 min, if needed sprinkle some water. Stir in between. You can make it dry or you can add little water to make some gravy, it depends on your preference.

7. Switch off the heat. Sprinkle the extra mustard oil, serve with steamed rice.

dim posto, egg with poppy seed paste

dim posto, egg with poppy seed paste

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Friday, July 13, 2012

Mutton curry

PaNthar Mangsho Bhat..Mutton curry and Rice

In Bengali households Sundays are not complete without paNthar mangsho (goat meat curry) and bhat (cooked rice).  It was a practice in our house too. Ma used to cook an aromatic red mutton curry with some quartered potatoes in that.  Sunday mornings were as usual laid back, one of the most interesting thing to do on Sunday mornings was to accompany Baba to the ‘bajar’(market). We (my elder brother and I) used to love the bajar, the crowds, the noise, the bargain, even that fishy smell in the fish market. But those screaming chickens and hanging goats in the meat shop were a big turn off. At the end we used get a bubble gum or a pack of poppins. Those were the biggest attraction for us. Even right now I’m smiling thinking of those wonderful memories. After the bajar, the other fun thing for me was to sort the veggies in the kitchen. In my Ma’s kitchen there were separate baskets (and still there are) for potatoes, onions, green chilies and other vegetables. I used to sit on the kitchen floor and play with the veggies more than sorting them…..:)
Ok, no more childhood stories, let’s come back to our mutton curry. Ma used to cook the mutton curry in a pressure cooker. Whistling pressure cookers, was the common sound from almost all the kitchens on Sundays in the neighbourhood. Also a reminder to take a bath and be ready for the lunch. See I’m being nostalgic again. So no more stories, straight to the mutton curry.

How to cook Sunday special mutton curry:

Take a pressure cooker, heat some mustard oil. Bengalis cook almost everything in mustard oil. When the oil is hot add quatered potatoes, fry them till nice golden-brown. Keep aside.

In that oil add one inch cinnamon sticks(2 no.), 3-4 green cardamom, 5-6 cloves, 1 blabk cardamom (only the seeds, discard the skin), 1 bay leaf, 1/2tsp shah jira.

Add chopped onion. Add a spoonful sugar, this will bring a nice red color to the curry. Mix well. Cover and cook in medium flame for 4-5 min.

When the onion is soft and transparent add ginger paste and crushed garlic. Mix well and cook for 4-5min.

Add chopped tomato. Mix well. Sprinkle a little salt. Cover and cook for 7-8min.

When the tomatoes are soft and mushy add turmeric powder, red chili powder, kashmiri red chili powder. Mix it well. Cook for 3-4min in low medium heat.

Add the cleaned and washed mutton pieces. Add salt. Mix well. Cover and cook in medium flame for 10min.

The mutton will release a lot of water, now uncover and cook in medium heat. Just take care so the mutton does not stick to the bottom.

Gradually all the water will evaporate and oil will separate from the masala. Add hot water and mix well. The amount of water depends on the amount of gravy one need. Close the pressure cooker, put the weight on. Keep the heat to medium. Wait till 2 whistles. Switch off the flame and wait till pressure releases. Once the pressure is released check if the mutton is fully cooked or not. It should be thoroughly cooked by this time. Now add the fried potatoes along with a teaspoon full ghee and garam masala powder and again close the pressure cooker, put the weight on. Keep the heat to medium and wait till 1 whistle. Remove from heat. Wait till pressure releases.

Serve hot with rice and green salad.