A classic Odia delicacy, Mutton Besara features tender mutton cooked in a pungent and flavorful mustard seed paste. This rich, aromatic curry with potatoes is a true taste of Odisha's culinary heritage.
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 comforting and nutritious Odia dal made with roasted moong dal and fresh spinach. This wholesome dish is lightly spiced and finished with a traditional panch phutana tempering, making it a perfect everyday meal with rice.
Aromatic Mutton Besara, protein-packed, with fluffy Arna and iron-boosting Saga Muga. A homestyle delight!
This odia dish is perfect for dinner. With 1246.94 calories and 64.73g of protein per serving, it's a nutritious choice for your meal plan.
21gfat
Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Salt (Adjust to taste)
1 tsp Panch Phoron
1 pc Bay Leaf
2 pc Dry Red Chili (Broken in half)
2 tbsp Coriander Leaves (Chopped, for garnish)
2 cup Water (1.5 cups for curry, 0.5 cup for paste)
Instructions
1
Prepare Besara Paste & Marinate Mutton
Soak yellow and black mustard seeds in 1/2 cup of warm water for at least 30 minutes. This step is crucial to reduce bitterness.
Drain the water. In a grinder, combine the soaked mustard seeds, cumin seeds, garlic cloves, and green chilies. Add a few tablespoons of water and grind to a smooth, fine paste. Set aside.
In a large bowl, combine the mutton pieces with 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp salt, and 1 tbsp of mustard oil. Mix thoroughly and let it marinate for at least 20 minutes.
2
Sauté and Pressure Cook
Heat the remaining 3 tbsp of mustard oil in a pressure cooker over medium-high heat until it's slightly smoking.
Add the bay leaf, dry red chilies, and panch phoron. Let them splutter for about 30 seconds until fragrant.
Add the sliced onions and sauté for 8-10 minutes until they turn soft and golden brown.
Add the marinated mutton to the cooker and sear on high heat for 5-7 minutes, stirring occasionally, until browned on all sides.
Add the quartered potatoes, the remaining 1/2 tsp turmeric powder, and 1/2 tsp red chili powder. Sauté for another 2 minutes.
Pour in 1.5 cups of hot water and the remaining 1/2 tsp of salt. Stir well.
Secure the lid of the pressure cooker. Cook on medium-high heat for 1 whistle, then reduce the heat to low and cook for 20-25 minutes, or until the mutton is tender.
3
Finish the Curry
Turn off the heat and allow the pressure to release naturally. This can take 10-15 minutes.
Once the pressure has fully released, carefully open the lid.
Turn the heat back on to low. Stir in the prepared besara (mustard) paste.
Simmer gently for 5-7 minutes, stirring occasionally. Do not boil the curry vigorously after adding the mustard paste, as this can make it bitter. The gravy will thicken slightly.
4
Garnish and Serve
Turn off the heat. Garnish the Mutton Besara with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes to allow the flavors to meld.
Serve hot with steamed rice for an authentic Odia meal.
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.
4 cup Water (for cooking dal and adjusting consistency)
Instructions
1
Roast and Cook the Dal
Place a heavy-bottomed pan or pressure cooker base on low-medium heat. Add the moong dal and dry roast for 3-4 minutes, stirring continuously, until it turns light golden and releases a nutty aroma. Do not let it brown.
Transfer the roasted dal to a bowl and rinse it well with water.
Return the rinsed dal to the pressure cooker. Add 3 cups of water, turmeric powder, and 1/2 teaspoon of salt.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or until the dal is completely soft and mushy (approx. 10-12 minutes). Allow the pressure to release naturally.
2
Prepare the Spinach Masala
While the dal cooks, heat 1 tablespoon of ghee in a separate pan (kadai) over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the grated ginger, minced garlic, and slit green chilies. Sauté for another minute until the raw aroma disappears.
Add the chopped tomato and cook for 4-5 minutes, stirring occasionally, until it breaks down and becomes mushy.
Add the chopped spinach to the pan. Cook for 5-7 minutes, stirring, until the spinach wilts completely and releases its water.
