No matter how hard we try , it is not easy to make the “biye bari style” ( wedding style rezala in Bangladesh) rezala at home . But just did little research and found that use of cracked( half broken but intact) handful of green chilies and polau er ator or biriyani scent along with keora makes it taste almost the same as biye bari style . But after adding keora , polau ator and green chilies , just cover the lid until you serve to retain it’s fragrance . 🙂
1 kg mutton
1 and half tbl spoon of ginger paste
1 tbl spoon of julian cut ginger
1 tbl spoon of garlic paste
3/4 th cup of bereshta ( golden brown , but don’t make it too dark)
1 tea spoon of green papaya , grated with green skin
1/2 cup of yogurt
1/4 th cup of sweet yogurt
1/2 ( half) teaspoon of turmeric
2 tea spoon of chili powder
2 black cardamom
4/5 green cardamom
1 star anise ( optional)
1 cinnamon stick
1/2 tea spoon of mace
1/4 th tea spoon of nutmeg powder
2 bay leaves
4/5 kashew and 1 tea spoon posto , grinded together
2 tbl spoon cream ( Dano canned cream or clotted cream will work better)
Special garam masala powder ( apply all )
Mawa 1/4 th cup
12-15 whole green chili
Biriyani scent ( good quality )/ polau er Ator
For the special garam masala :
1 tea spoon whole corriander
1 tea spoon of jeera
1 tea spoon of fennel ( mouri)
5/6 black pepper
Don’t dry roast . Just grind them into a fine powder and apply all .
1. Marinate the mutton with all the ingredients , except ghee and green chili , over night . The more the better .
2. Heat ghee and add the mutton with the marinade . Add little water, like 1/4 th cup .Cook on low flame with lid on for 1 hour . The mutton will release water if needed add little more water . Cook on low flame another 30 minutes . Add little water and crack 12-15 green chilies , add into it . Add the mawa and cream . Cover the lid and cook for another 30 minutes . You can always check the water .
3. Apply few drops of good quality biriyani scent or keora water . Keep on dum until you serve .