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For the Mutton Marination: 1 kg Mutton (boneless or mixed pieces) 1 cup Curd 1 tbsp Ginger-Garlic paste Green chilies (to taste, usually 10–15 for a spicy kick) Salt to taste 4-6 Cardamom pods 3 sticks Cinnamon (1" size) 6–8 Cloves 2 tsp Fennel seeds (Sombu) 1 Bay leaf Handful of Coriander, Mint, and Pandan leaves  For the Rice and Cooking: 1 kg Seeraga Samba Rice (soaked for 30 minutes) 1.5 cups Thick Coconut Milk 1.5 cups Second extract Coconut Milk 2 tsp Almonds & 2 tsp Ca

Mustard Oil - 1/2 cup Bay Leaf - 2 Cardamom - 3 Cinnamon - 2 Clove - 4 Black Pepper - 4 Onion - 1/2 cup Ginger Garlic Paste - 2 tsp Mutton - 1 lb. Chilli Powder - 1 tsp Coriander Powder - 1/2 tsp Cumin Seeds - 1/2 tsp Salt & Pepper Yogurt - 1/2 cup Garam Masala - 1 tsp Fried Onion - 1/2 cup Kewra Essence - 1/2 tsp Heat mustard oil in a large pan. Add whole garam masala to temper. Sauté onion until it turns golden. Add ginger garlic paste and sauté until the raw aroma disappea

Oil - 2 tbsp. Mixed Vegetable - 2 cup (Onion, Carrot, Peas, Broccoli, Bell Pepper, ) Pineapple - ¼ cup Garlic - 3 cloves, minced Ginger - 1 tsp, grated Green Chilli - 3, minced Egg - 2, lightly beaten Chicken - 1 cup, cooked and cut into bite-size pieces Shrimp - 1 cup, cleaned Rice - 3 1/2 cups cooked, day-old, chilled and clumps separated Soy Sauce - 3 tbsp. Fish Sauce - 2 tsp Chilli sauce - 2 tsp Rice Vinegar - 1 tsp Mirin - 1 tsp Sesame Oil - 1/2 tsp Salt & Pepper, to ta

1 cup of rice 1 teaspoon ginger paste ½ teaspoon turmeric ½ teaspoon garam masala 1 tablespoon ghee 2 tablespoons oil 1 bay leaf 4 cardamom pods 5 cloves 1-inch cinnamon stick 2 tablespoons cashews 2 tablespoons raisins ¾ teaspoon salt 2 cups water 6 slit chilies ¼ cup sugar First, take 1 cup of rice in a bowl and soak it for 30 minutes. Traditionally, Bengali pulao uses Gobindobhog rice, but you can use any short-grain or basmati rice. Drain the water and transfer the rice t