Mutton Biryani

An aromatic and fragrant layered rice dish, topped with caramelised onions. This biryani is made with tender mutton or lamb meat, cooked with a rang of whole and ground spices. This is more spicy in terms of aromatic rather than being hot and fiery. The rice is flavoured with spices such as whole cumin, black cardamom, whole peppercorns and cinnamon. The rice is perfectly cooked and the addition of ghee ensures that the biryani is not at all dry. A very easy recipe to serve to guests with a meat masala that can be

A buttery and aromatic biryani dish that is spicy without the heat but jam packed with complementary flavours. Cooked with tender cubes of lamb or mutton, this is a rice dish that you can partly prepare the night before to cut down on cooking stress. The biryani is flavoured with a range of whole and ground spices included cumin, black cardamom and whole black peppercorns. It’s then topped off with caramelised onions that adds some extra sweetness to the dish.  

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Bengali Mutton Pilau Rice

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As it is Eid al Adha in a few days time, I thought I would post a traditional Bangladeshi recipe that is served in many homes on this day. Cooked in ghee, this simple mutton pilau dish is buttery and decadent. This mild dish with no heat is flavoured with aromatic spices including cumin, cinnamon, and whole black peppercorns.  As it is Eid al Adha in a few days time, I thought I would post a traditional Bangladeshi recipe that is served in many homes on this day. Cooked in ghee, this simple mutton pilau dish is buttery and decadent. This mild dish with no heat is flavoured with aromatic spices including cumin, cinnamon, and whole black peppercorns.  

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FREE Essential Bangladeshi Cooking E-Book

Essential Bangladeshi Cooking Free E-Book

Greetings, all! I’m very excited to share today’s post with you. Over the past year, I have published a selection of recipes on my website which I would consider to be ‘Essential Bangladeshi Recipes’. They are ideal for beginners or serious cooks with an in interest in world cuisines. I thought it would be convenient to compile these recipes in one e-book which you can keep on your laptop, smartphone, tablet, whatever sparkly digital device they come up with to allow easy access. 

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Sumac Lamb Chops

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Greetings readers! I hope you have all been enjoying the weekend, and that Ramadan is going well for all who are observing it. I can’t believe we are already a third of a way through. The weather has been hot with a capital H recently in London, but alhamdulillah fasting has been going well so far. The day does move a lot faster though when I am kept busy with teaching. Just this Sunday afternoon for instance, I actually out of my own free will decided to do some cleaning as I felt I had a little too much time on my hands. And as those who know me personally would agree, it takes a lot for me to be enthusiastic about cleaning… Read more

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Mutton and Yellow Split Peas Curry (Beri di chana dal)

  I loooove legumes. I could quite happily live off lentils and chickpeas and not miss meat. Well not too much anyways. But combining meat and legumes together is a pretty winning combination in my eyes. This mutton and yellow split curry is one of my absolutely favourite meat curries. I had to do some research to find out what yellow split peas are called in Bengali or other South Asian languages. We call yellow split peas chana dal, however it turns out that’s incorrect as chana dal is quite literally dried, split chickpeas. Yellow split peas are apparently called matar dal. And who said food blogging wasn’t educational, ehhh??

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