A traditional Odia chicken curry with a bold, pungent flavor from a special ground mustard paste. Tender chicken and potatoes are simmered in a rich, spicy gravy, making it a perfect dish to enjoy with steamed rice.
A traditional sweet rice pudding from Bihar, slow-cooked with fragrant rice, rich jaggery, and creamy milk. This comforting dessert, flavored with cardamom, is a festive favorite.
A classic Odia comfort food featuring tender ridge gourd and potatoes in a nutty, creamy poppy seed paste. This simple, mildly spiced curry pairs perfectly with hot steamed rice and dal.
About Chicken Besara, Bihari Arna and Janhi Aloo Posto
Aromatic Chicken Besara, protein-packed, with fluffy Arna and homestyle Janhi Aloo Posto. Delicious!
This odia dish is perfect for dinner. With 1234.8899999999999 calories and 44.68000000000001g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Adjust to taste)
3 tbsp Curd (Plain, whisked)
1 tbsp Ginger-Garlic Paste
1 tsp Turmeric Powder
1.5 tsp Red Chili Powder
1.5 tsp Salt (Or to taste)
1.5 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Besara Paste
In a grinder jar, combine the black mustard seeds, yellow mustard seeds, cumin seeds, garlic cloves, and green chilies.
Add 3-4 tablespoons of water and grind to a very smooth, fine paste. A smooth paste is crucial for the texture. Set aside.
2
Marinate the Chicken
In a large bowl, combine the chicken pieces with curd, ginger-garlic paste, 0.5 tsp of the turmeric powder, 1 tsp of the red chili powder, and 0.5 tsp of the salt.
Mix thoroughly to ensure the chicken is evenly coated. Let it marinate for at least 20-30 minutes at room temperature.
3
Fry Potatoes and Sauté Aromatics
Heat the mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it becomes aromatic and just starts to smoke lightly.
Carefully add the potato quarters and fry for 5-6 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
In the same oil, add the finely chopped onions. Sauté for 6-8 minutes until they turn soft and golden brown.
4
Cook the Curry Base
Add the chopped tomatoes to the pan. Cook for 5-6 minutes, stirring, until they break down and become soft and mushy.
Add the marinated chicken to the pan. Increase the heat to high and cook for 5-7 minutes, stirring frequently, until the chicken is seared and no longer pink on the outside.
5
Simmer the Curry
Stir in the remaining 0.5 tsp turmeric powder, 0.5 tsp red chili powder, and the remaining 1 tsp salt. Mix well to combine with the chicken and masala.
Add the fried potatoes back to the pan along with 1.5 cups of warm water. Stir everything together.
Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes, or until the chicken is tender and fully cooked (reaches an internal temperature of 165°F or 74°C).
6
Finish with Besara Paste and Serve
Reduce the heat to the lowest setting. Gently stir in the prepared besara (mustard) paste.
Simmer for only 2-3 minutes, just enough to incorporate the flavor. Do not boil the curry after adding the paste, as it will turn bitter.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot with steamed rice.
4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
17gfat
Ingredients
0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
1 cup Jaggery (Grated or powdered)
4 cup Full-Fat Milk
1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
2 tbsp Ghee
4 pods Green Cardamom Pods (Lightly crushed)
1 tbsp Almonds (Slivered, for garnish)
1 tbsp Cashews (Chopped, for garnish)
Instructions
1
Prepare the Rice
Rinse the Gobindobhog rice under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2
Cook the Rice
In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3
Make the Jaggery Syrup
While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4
Simmer with Milk
Pour the 4 cups of full-fat milk into the pot with the mashed rice.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5
Combine Jaggery and Milk (Crucial Step)
Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6
Finish and Thicken
Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
Turn off the heat. The arna will continue to thicken as it cools.
7
Garnish and Serve
Transfer the Bihari Arna to serving bowls.
Garnish with slivered almonds and chopped cashews.
Serve warm or chilled according to your preference.
Soak the poppy seeds in 1/2 cup of warm water for at least 30 minutes. This helps in grinding them smoothly.
After soaking, drain the excess water. Transfer the poppy seeds and green chillies to a grinder jar.
Grind to a very smooth paste. Add a tablespoon or two of water if necessary to help with grinding, but keep the paste thick.
2
Cook the Vegetables
Heat mustard oil in a kadai or heavy-bottomed pan over medium heat until it's fragrant.
Carefully add the potato cubes and fry for 5-6 minutes, stirring occasionally, until they are light golden brown on all sides. Remove with a slotted spoon and keep aside.
In the same oil, add the panch phoron and dried red chillies. Let them crackle for about 30 seconds.
Add the cubed ridge gourd and sauté for 6-7 minutes. The gourd will soften and release some water.
3
Combine and Simmer
Return the fried potatoes to the pan with the ridge gourd. Add the turmeric powder and salt. Mix everything well.
Lower the heat and add the ground poppy seed paste. Stir gently and cook for 2-3 minutes until the raw smell of the paste is gone. Be careful not to burn it.
Pour in 1/2 cup of water, stir to combine, and bring the mixture to a gentle simmer.
Cover the pan and cook on low heat for 5-7 minutes, or until both vegetables are tender and the curry has thickened to a semi-dry consistency.
4
Finish and Serve
Uncover the pan, add the sugar (if using), and give it a final mix.
Turn off the heat. Let the Janhi Aloo Posto rest for 5 minutes for the flavors to meld.
