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Elevate your Eid feast with our traditional Biye Barir Mangsho Bhuna recipe, a beloved Bengali delicacy perfect for special occasions. In this step-by-step video, we'll guide you through the process of preparing this luxurious mutton or beef dish, seasoned with a rich blend of spices, yogurt, and a hint of mustard oil for an authentic flavor. Discover how to achieve the perfect balance of spices and tenderness in your meat, and make your Eid celebration truly memorable with a dish that's sure to impress your guests. Whether served with fluffy pulao, crispy paratha, or soft roti, this Mangsho Bhuna recipe will be the star of your festive table. Subscribe to Banglar Rannaghor for more mouthwatering recipes and culinary tips to make every meal extraordinary!
Ingredients:
Beef or Mutton: 2 kg, cut into pieces
Cooking Oil: ¾ cup
Mustard Oil: 4 tbsp
Cinnamon Sticks: 3 small
Cardamom Pods: 6
Black Peppercorns: 6-7
Cloves: 6
Onions: 1½ cups, thinly sliced
Water: ½ cup (room temperature) + 1½ cups (hot) + ¼ cup (as needed)
Red Chili Powder: 2 tsp
Turmeric Powder: 1 tsp
Garlic Paste: 1½ tbsp
Ginger Paste: 1 tbsp
Plain Yogurt: 4 tbsp
Salt: 1¾ tsp (to taste)
Fried Onions: 3-4 tbsp
Dried Plums (Alubukhara): 6-7
Cumin Powder: 1½ tsp
Garam Masala: 2 tsp
White Pepper Powder: 1½ tsp
Tomato Sauce/Ketchup: 1½ tbsp
Raisins: 1 tbsp
Powdered Milk: 2 tbsp
Nut Paste: 1 tbsp
Ghee: 1 tsp
Green Chilis: 8-10
Instructions:
Prepare Spices:
Heat the cooking oil in a large pan.
Add cinnamon, cardamom, peppercorns, and cloves. Sauté until aromatic.
Add sliced onions and sauté on medium heat until they turn light brown.
Cooking the Spices:
Add water (room temperature), red chili powder, and turmeric powder. Sauté for 2-3 minutes until the raw smell of the spices dissipates and oil begins to surface.
Adding Pastes:
Stir in the garlic and ginger pastes. Sauté for 30-40 seconds.
Yogurt and Meat:
Mix in plain yogurt until the oil separates.
Add the meat (beef or mutton) and mix well with the spices.
Season with salt and add mustard oil. Continue to sauté over medium heat for about 5 minutes.
Simmering the Meat:
Pour in hot water, cover the pan, and cook on medium-low heat for 50-55 minutes, stirring occasionally.
Adding Final Ingredients:
Once the meat is tender, stir in fried onions, alubukhara, cumin, garam masala, white pepper powder, tomato sauce, raisins, and powdered milk. Mix thoroughly.
Add nut paste and ghee. Mix well until you see the gravy beginning to form.
Adjust the consistency by slowly adding up to ¼ cup of water if needed.
Final Cooking:
Before covering, add green chilis.
Cover and simmer on low heat for an additional 10 minutes.
Serving:
Serve this rich and flavorful Mangsho Bhuna with pulao, paratha, or roti. Enjoy the taste of a traditional Bengali feast right at your table!
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