A traditional Odia chicken curry featuring a pungent and tangy mustard seed paste. Tender chicken pieces and potatoes are simmered in a flavorful gravy, making it a perfect companion for steamed rice.
Prep20 min
Cook40 min
Soak15 min
Servings4
Serving size: 1 serving
480cal
30gprotein
32gcarbs
Ingredients
500 g Chicken (Bone-in, curry cut pieces)
2 medium Potato (Peeled and quartered)
2 tbsp Black Mustard Seeds
1 tbsp Yellow Mustard Seeds (Adds a milder flavor, can be substituted with more black mustard seeds)
1 tsp Cumin Seeds (For the besara paste)
8 cloves Garlic Cloves
2 pcs Green Chilies (Adjust to your spice preference)
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
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 Kukuda Besara, Bhaja Bhaat and Janhi Aloo Posto
Tangy, aromatic mustard chicken curry with fluffy rice and a fiber-rich veggie side. A protein-packed delight!
This odia dish is perfect for lunch. With 1601.8799999999999 calories and 50.78g of protein per serving, it's a nutritious choice for your meal plan.
27gfat
1 tbsp Ginger-Garlic Paste
1 tsp Turmeric Powder (Divided use)
1 tsp Kashmiri Red Chili Powder (Provides color with moderate heat)
4 tbsp Mustard Oil (Essential for authentic flavor)
1 tsp Panch Phoron (Bengali five-spice blend)
2 pcs Dried Red Chilies
1 pc Bay Leaf
1 piece Ambula (Dried green mango. If unavailable, use 1 tsp tamarind paste.)
1.5 tsp Salt (Adjust to taste)
2 cup Hot Water (For the gravy)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Chicken (15 minutes)
In a mixing bowl, combine the chicken pieces with 1/2 tsp of turmeric powder and 1/2 tsp of salt.
Mix well to ensure the chicken is evenly coated.
Set aside to marinate while you prepare the other ingredients.
2
Prepare the Besara Paste (15 minutes)
Soak the black and yellow mustard seeds in 1/4 cup of warm water for at least 15 minutes. This step is crucial to reduce bitterness and ensure a smooth paste.
Drain the water. In a grinder jar, combine the soaked mustard seeds, cumin seeds, garlic cloves, and green chilies.
Add a few tablespoons of fresh water and grind to a very fine, smooth paste. Set aside.
3
Fry Potatoes and Sear Chicken (10 minutes)
Heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking.
Carefully add the quartered potatoes and fry for 4-5 minutes until they are golden brown on the edges. Remove with a slotted spoon and set aside.
In the same oil, add the marinated chicken pieces. Sear for 4-5 minutes, turning occasionally, until lightly browned on all sides. Remove and set aside.
4
Cook the Gravy Base (12 minutes)
Add the remaining 2 tbsp of mustard oil to the pan.
Once hot, add the panch phoron, dried red chilies, and bay leaf. Let them crackle for about 30 seconds.
Add the sliced onions and sauté for 6-7 minutes until they become soft and golden.
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Add the chopped tomatoes, remaining 1/2 tsp turmeric powder, Kashmiri red chili powder, and 1 tsp salt. Cook for 5-6 minutes, until the tomatoes turn mushy and oil starts to separate from the masala.
5
Simmer the Curry (20 minutes)
Return the seared chicken and fried potatoes to the pan. Mix well to coat them thoroughly with the masala.
Pour in 2 cups of hot water and add the soaked ambula. Stir everything together.
Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.
6
Finish with Besara Paste (3 minutes)
Reduce the heat to the lowest setting.
Stir the prepared besara (mustard paste) into the curry.
Mix gently and let it simmer for just 2-3 minutes. It is critical not to boil the curry after adding the mustard paste, as it will turn bitter.
Turn off the heat.
7
Garnish and Serve (5 minutes rest)
Garnish the curry with freshly chopped coriander leaves.
Let the Kukuda Besara rest, covered, for 5 minutes to allow the flavors to meld beautifully.
Serve hot with steamed rice.
873cal
17gprotein
169gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
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.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
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.
