This combination is quite nostalgic for me. As a child I grew up having this combination every year during “Poush Sankranti” (Bengali harvest festival celebrated every year in the month of January). Apart from this combination, dry mutton curry and sticky rice individually are very famous among Bengalis, specially Bengalis residing in the North Eastern part of India.
In our house, mutton was kind of “weekend dish” and biroin was must for every occasion happening in the winter season.
Most of the people know about mutton, but “sticky rice” could be a new deal for few. For their information, sticky rice is also know as glutinous rice or sweet rice. It is mainly grown in the Eastern part of Asia and consumed mainly in winter season. It is called sticky rice because the rice becomes sticky when cooked. We Sylhetis call it Biroin Chaal and when cooked, it becomes Beroin Bhat.
Here, I will separately jot down two recipes for two different items. First, let me start with Sticky Rice.
- Wash the rice several times till the water is clear.
- Soak the rice for 5-10 minutes.
- Heat water in a container and bring it to boil.
- Once the water is boiled, add rice to it and cover the lid.
- Cook in full flame for 5 minutes and lower the flame. Cook in low flame for another 15 minutes.
- Once the rice is cooked, turn off the flame and open the lid. Tie the mouth of the container with a clean dry cloth.
- Put the lid over the cloth and keep it in that way for 5-10 minutes.
- Open the lid and untie the cloth. Your Biroin Bhat is ready to be served now.
Now, when the sticky rice is done, let’s move to Kosha Khashir Mangsho (Dry Mutton Curry).
- 500 gms curry cut mutton (with bone)
- 1 big size onion
- 1 medium sized tomato
- 1 tea-spoon lemon juice
- 4-5 green chillies
- 1 tea-spoon ginger paste
- 1 tea-spoon garlic paste
- 3/4 cup (150 gms approx) full fat sour yogurt
- 2-3 bay leaves (tej patta)
- 5-6 cardamom (elaichi)
- 4-5 cinnamon (dalchini)
- 5-6 cloves (laung)
- 2 star anise (chakra phool)
- 1 nutmeg (javitri)
- 1/2 tea-spoon cumin powder (jeera)
- 1/2 tea-spoon coriander powder (dhaniya)
- 1/2 tea-spoon turmeric powder (haldi)
- 1/2 tea-spoon red chilli powder
- 1/2 tea-spoon Kashmiri red chilli powder for colour
- 2-3 tablespoon oil (preferable mustard oil)
- salt (according to taste)
- Marinate the mutton with ginger paste, garlic paste, lemon juice, yogurt and little salt for atleast 2 hours.
- Dry roast the garam masala (cinnamon, cardamom, clove, star anise and nutmeg) in a frying pan till the aroma of the spices starts coming. Make sure the spices don’t get burned. Now, remove the pan and let the spices cool down. Once it’s done, crush the spices (but don’t make powder).
- Make a paste of onion and green chillies together.
- Heat oil in a pan and add bay leaves and crushed garam masala. Stir it and add onion and green chiili paste.
- Once the onion paste turns golden brown, add cumin powder, coriander powder, red chilli powder, Kashmiri chilli powder, turmeric powder and salt. Sprinkle a little water and stir the mixture for 2 minutes.
- Now, add the marinated mutton and stir until oil starts leaving the mutton.
- Add 1 cup of hot water and cover the lid. Lower the flame and cook for almost 20-25 minute.
- Check if the mutton is soft enough. If not, add another 1/2 cup of hot water and cook for another 10 minutes.
- Once the mutton is soft and tender, remove the lid and stir it in low flame until the water get evaporated and the gravy is dry.
- Remove it from the flame and serve hot.
You can have Dry Mutton Curry with roti/chapatti or regular steamed rice or naan/kulcha/tandoori roti or with my personal favourite – sticky rice.
Do leave a comment and let me know how you like it. Happy eating!