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Mouthwatering Kalia Recipe For Beginners

Discover the rich flavors of Old Dhaka with our authentic Puran Dhakar Mangsho Kalia recipe. This traditional Bangladeshi meat curry combines tender beef or mutton with aromatic spices, yogurt, nut paste, and dried plums. Perfect for special occasions, this dish promises a delightful culinary journey with its deep, complex flavors. Learn how to cook this exquisite recipe and impress your guests with a taste of Bangladeshi heritage. Ingredients: Beef or Mutton: 1½ kg, cut into pieces Cooking Oil: ¾ cup Onions: 1½ cups, thinly sliced Bay Leaves: 3-4 Green Cardamom: 8 Black Cardamom: 2 Cinnamon Sticks: 2 medium Garlic Paste: 1½ tbsp Ginger Paste: 1½ tbsp Red Chili Powder: 2 tsp Kashmiri Red Chili Powder: 1 tsp Turmeric Powder: 1½ tsp Salt: 2 tsp (adjust to taste) Coriander Powder: 2 tsp Cumin Powder: 1 tsp Garam Masala: 1 tsp + ¼ tsp for garnish Plain Yogurt: 4 tbsp Hot Water: 1¾ cups Green Chilies: 5-6, slit Nut Paste: 1 tbsp (almonds and/or cashews) Alubukhara (Dried Plums): 4 Hot Milk: ¼ cup Roasted Cumin Powder: ½ tsp for garnish Fried Onions: for garnish Instructions: Prepare the Spices: In a large pan, heat the cooking oil over medium heat. Add the sliced onions, bay leaves, green and black cardamoms, and cinnamon sticks. Sauté until the onions turn light brown, about 10 minutes. To prevent burning, add a splash of water during sautéing. Cook the Meat: Add garlic paste, ginger paste, red chili powder, Kashmiri chili powder, and turmeric. Cook on low heat for 3-4 minutes. Increase the heat to medium, add the meat, and season with salt, coriander powder, and cumin powder. Mix well and cook covered for about 5 minutes to allow the meat to release its juices. Uncover and sauté the meat on medium-high heat for another 5 minutes. Add Final Spices and Simmer: Stir in 1 tsp of garam masala and plain yogurt. Continue to cook until the oil begins to separate from the mixture. Add hot water and green chilies, reduce the heat to low, and cover. Simmer for 40 minutes, stirring occasionally. Mix in the nut paste, dried plums, and hot milk. Cover and continue to cook on low heat for another 20 minutes, or until the meat is tender. Stir occasionally. Garnish and Serve: Garnish with ¼ tsp garam masala, roasted cumin powder, and fried onions. Serve hot with basmati rice or naan for a truly authentic Old Dhaka experience. This rich and aromatic dish is perfect for special occasions and sure to be a crowd-pleaser with its deep flavors and tender meat! Enjoy your cooking! Become a member of our channel and get exclusive perks:    / @banglarrannaghor   Subscribe to BR: bit.ly/BRYouTubesub Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub Our daily story - Instagram : bit.ly/Banglarrannaghor Facebook |   / banglarrannaghor   Website: https://www.banglarrannaghor.com/