Welcome back to Sunday Supper Sessions, your ultimate guide to making Sundays delicious, cozy, and unforgettable. Today, we’re taking a flavorful detour to Bengal with a dish that’s rich, indulgent, and steeped in tradition—Mutton Kosha. Pair it with its golden, aromatic partner in crime, Basanti Pulao, and you’ve got a combo so divine, you might find yourself humming Rabindra Sangeet while cooking.So, let’s dive into the world of slow-cooked mutton magic and saffron-scented rice that turns any Sunday into a grand celebration. Are you ready for this feast? Aprons on, folks—let’s cook up some nostalgia!The History of Mutton Kosha and Basanti PulaoMutton Kosha is not just a dish; it’s an emotion. The term “kosha” refers to slow cooking in a thick, rich gravy, a technique perfected in Bengali kitchens. Traditionally served during festive occasions like Durga Puja or Bengali weddings, this dish has its roots in the Mughal kitchens, where the love for mutton and bold spices thrived. Over the centuries, Bengalis added their touch—mustard oil, earthy spices, and, of course, patience—to create the masterpiece we know today.Basanti Pulao, on the other hand, is the sweet, fragrant cousin of plain rice. Named after the word “basanti” (yellow, like the spring blossoms), this pulao is a celebration of saffron, ghee, and subtle sweetness. Together, Mutton Kosha and Basanti Pulao are the yin and yang of Bengali cuisine—spicy and rich meets fragrant and mellow.
Time for Main Recipe!
Alright, enough with the history books. Let’s get into the kitchen and cook up this golden duo.Mutton Kosha Recipe
1. Step 1: Prep the Mutton
Start with tender goat meat (or lamb, if that’s what’s available). Wash it thoroughly and marinate it with yogurt, turmeric, salt, and a splash of mustard oil. Let it rest for at least 2 hours—or overnight if you’re a planner. This is where the magic begins
.2. Step 2: The Kosha Masala
Heat mustard oil in a heavy-bottomed pan until it’s smoking hot (but don’t set off the fire alarm). Toss in some whole spices—bay leaf, cinnamon, cardamom, and cloves—and let them sizzle. Then add finely chopped onions and fry them until they’re golden brown, almost caramelized.
3. Step 3: Spicing It Up
Add ginger-garlic paste, a pinch of sugar, and Kashmiri red chili powder for that deep, rich color. Follow with a tomato puree, coriander powder, cumin powder, and garam masala. Cook this masala until the oil separates and your kitchen smells like a Bengali grandmother’s kitchen during Durga Puja.
4. Step 4: Bring in the Mutton
Add the marinated mutton to the masala and stir well. Cover and cook on low heat, stirring occasionally to ensure the mutton gets beautifully coated. Add a splash of warm water if the gravy gets too thick, but remember—Kosha is all about richness, not soupiness. Let it cook for 1.5–2 hours until the mutton is tender and the gravy is thick.
5. Step 5: Garnish and Admire
Finish with a sprinkle of garam masala and fresh coriander leaves. Set it aside to rest—it’ll only get better with time.
Basanti Pulao Recipe
1. Step 1: Rice Prep
Start with fragrant Gobindobhog rice (or basmati if that’s what you have). Wash and soak the rice for 30 minutes, then drain.
2. Step 2: The Golden Touch
In a deep pan, heat ghee and fry cashews and raisins until golden. Remove and set aside. In the same ghee, add bay leaves, cinnamon, and cardamom for an aromatic base.
3. Step 3: Add the Rice
Add the soaked rice and sauté gently until each grain is coated in ghee and slightly toasted. Sprinkle turmeric powder and a pinch of saffron soaked in warm milk for that signature yellow hue.
4. Step 4: The Sweet Finale
Add warm water (2 cups for every cup of rice) and salt to taste. Stir in a small amount of sugar for that delicate sweetness. Cover and cook on low heat until the rice is fluffy and aromatic. Toss in the fried cashews and raisins, and you’re done!
There you have it—Mutton Kosha and Basanti Pulao, a match made in foodie heaven! If this doesn’t make your Sunday feel like a mini-festival, we don’t know what will. This duo isn’t just a meal; it’s a mood, a memory, and maybe even a reason to take an extra nap afterward.Don’t forget to follow Sunday Supper Sessions for more delicious recipes, fun stories, and belly laughs. See you next Sunday for another culinary adventure that’ll make your taste buds dance with joy. Until then, keep cooking, keep eating, and keep enjoying your Sundays!
