Bihari MATKA Mutton & CHUi Jhaal Mutton in Bangladesh l Bhuna Khichdi with Mutton Leg Piece I Recipe
HTML-код
- Опубликовано: 14 авг 2024
- In today's episode we are going to decode the culinary secrets behind two popular Bangladeshi non veg dishes - Matka Mutton and Chui Jhal Mutton. The first one is a contemporary creation while the second one is an age -old recipe prepared with chui jhal or Piper Chabba stems.
We experienced these two dishes at Dokhina Kitchen, a famous restaurant in Jatrabari, Dhaka. We are grateful to our host cum friend Anisur from Plates Of Tradition, for introducing us to this place. The owner of the place is an engineer turned chef Sheikh Moniruzzaman (Monir). This gentle and gracious person is a passionate self taught cook who has crafted nearly 150 dishes inspired by many traditional recipes from Bangladesh and India.
The first dish called the matka mutton seemed to be a richer version of Bihar's famous Ahuna Mutton. The preparation style is almost similar. Monir informed us that this superhit recipe of his is inspired by an Indian curry and we knew it probably was the Ahuna mutton. He is believed to be the first person to introduce this in Bangladesh and since then it has become a huge hit among the non veg lovers
The mise en place being ready, it was time to witness its making. Monir took a huge vessel and emptied the roughly chopped onions followed by the bunch of spices, milk powder, ginger garlic paste, radhuni, almond paste, whole garlic pods, chillies, mutton and generous amount of mustard oil. These were combined together and set aside for a while.
Finally these were combined together by hand and calculated small portions of this was put in numerous small earthen pots. After being sealed with a dough lining, it was set over a low charcoal flame. As it slowly simmered away inside the pots, Monit moved on to the making of chui jhal mutton.
For this he stewed garlic pods and onions in water and as it softened and became dry he poured refined oil over it. Next went in the spices, while garlic pods, green chillies, mutton and chui jhal. The whole thing was then slow cooked over a low flame till the oil separated and floated over it.
When the chui jhal mutton was done, we got ourselves a comfortable seat at this spacious and beautifully done restaurant. Chef Monir was generous enough to serve us another very popular dish from his menu which was khichuri with mutton leg roast. It was a lot spicier and rich than the regular homemade version that we North Indians are familiar with. Here it is made with the aromatic short grain chinigura rice that enhances its flavour. The tender and spicy leg roast complimented the khichuri.
Finally it was time to remove the seal of the matka chicken and dig into it. The gravy was spicy, rich and flavourful. Radhuni, almond paste and milk powder added a hint of sweetness to it that felt satisfying. Both the mutton and whole garlic pods had become tender. It made a great combination with plain rice. Our tongues were burning from the heat of the chillies but we could stop.
Lastly we tried the chui jhal mutton. Because of this special creeper, the dish had a peppery, vinegary and earthy flavour. Chui jhal is a common spice in many parts of Bangladesh and it is used in both veg and non veg curries. The best part of both these curries were the soft whole garlic pods that had soaked up all the juices.
About the host:
anubhavsapra.com/
**For more such fascinating culinary explorations and stories do subscribe to our channel and follow us on -
Facebook: / delhifoodwalks
Twitter: / delhifoodwalks
Instagram: / delhifoodwalks
Design and filmed by Rahul Singh
/ iamrahulsingh.2
Text by Swetaleena Nayak
this video shows together muslims and hindus can enjoy good food,talk about different flavours no need to discuss religion....
No need to relate unrelated things here
If that is the case then why there has been tens of attacks on isckon and Hindu temples in Bangladesh?
Why hindus population is decreasing day by day ?
Why Bangladeshi captain was threaten and to attend Durga Pooja and later he apologized
Being a Bangladeshi absolutely love this series of Bangladesh cause u definitely research before making video and explain everything correctly..It will help other country people to understand our food very well..
love and respect from India
My maa actually is from belka gram district rongpur . During the time of muktijuddho they migrated. My thakurda was zamindar there .i Hope one day i could visit bangladesh and taste those delicious food . Love from west Bengal ❤❤
Welcome, am from Rangpur also
We were also from there. Had zamindari.
okhanea ki ekhono kailash ranjan high school achea?
My mother is also from Rangpur. 71 me idhar agaye.
Everybody who was forced to get migrate from Bangladesh was Zamindar in Bangladesh
Trivia - During partition many Bihari muslims migrated to West Pakistan (now Bangladesh), later when Pakistan was divided based on Urdu and Bangla, most Bihari muslims where pro Urdu so a majority of them moved to Pakistan while some stayed in Bangladesh. That's why we have Bihari dishes available both in Pakistan and Bangladesh.
Small correction : East Pakistan ( now Bangladesh)
History did not start from 1947 specially regarding this kind of shared food cultures as it takes hundreds of years to build up. Bihar was part of Bengal Presidency and before that, during the time of Bengal Sultanate it was part Bengal
@@hatanokiripres before bengal sultante, bihar was independent....
The country which controls the modern world called the USA did not exist before 1750, no idea what you are trying to prove here as it does not make sense. Are you offended or something? My point was parts around bangladesh used to be a single region for almost a thousand year so, their food and culture supposed to be more or less similar than other parts of South Asia
@@harshraj6116 bihar was part of pala empire… still in purnea division we have some begali culture… amar sonar bangla…
Gratitude for coming to my brothers restaurant. His perseverance and hard work make a food brand in Bangladesh named Dakhina kitchen which is really becoming popular day by day ❤
Can you please tell me the name of that restaurant?
@@TarekAzad Dakhina kitchen, Sanirakhra, Dhaka
Bhag jihadi rohingya rapist madarchod
Thanks
Aap Puri Bangladesh series ek sath hi dikhaiye...ek episode India ka then Bangladesh ka to confusion hoti hain.....and rhythm tuoot-ta hai
बिहारी खाने भी अब भारत के बाहर भी प्रसिद्ध हो रहे है❤️❤️बहुत खुशी और गर्व हो रहा देख कर 🤗🤗
1947 সালের আগে অনেক মুসলিম বিহার থেকে ঢাকায় এসে বসবাস করা শুরু করে তখন থেকে এই বিরানি ঢাকাতে চালু হয়ে যায়, বাংলাদেশে এখনো 35লাখ বিহারী বসবাস করে ।
Rasgulla italy me bhi prasiddha hai proud to be a bengali😄
@@goodtime1714 not only only Rosogolla. Kolkata became world best food destination
@@europeanbengaliনা। বাংলায় মুঘল শাসনের সময় ১৬১০ সালে যখন ঢাকা প্রথম বারের মত রাজধানী হয় সেই সময় লাল বাগ কেল্লা প্রতিষ্ঠা হয়। সেই সময় থেকে ঢাকা তথা বাংলাদেশে মোগলাই খাবার যেমন বিরিয়ানির প্রচলন হয়। মুনতাসীর মামুনের বই দেখতে পারেন।
Biharis had been living in bangladesh for a long time.. even we have bihari camp in dhaka.. I don't think so it's something to be proud of
মটকা বিরানি আমার অনেক পছন্দের খুব ভালো লাগলো ভিডিওটা দেখে
Big fan. WESTBENGAL murshidabad
Bangladesh is father of Pakistan in peace as well as development😅 beautiful country i want to come in Bangladesh joi bangla
Love and respect from Bangladesh 🇧🇩 ♥️ 🇧🇩
🇧🇩🇧🇩🇧🇩 Anuvab vai is the real ambassador of Bangladeshi cuisine 🇧🇩🇧🇩🇧🇩
Matka mutton ko forcefully bihari mutton naam de raha hay. Bengali cuisine ka ambassador kayse?
Actually gobindvog and chinigura are different rice grains. They have some kind of similarities but not the same. Chinigura is highly aromatic.
Being Bihari seeing Bihari eating Bihari maja aa gya anubhav sir
since Bengal and Bihar are blood relatives.
Anubhav bhaiya aapke videos itne soothing aur calm hote hai Bina extra music aur editing k bahut accha lgta hai. Still I dnt understand apke views itne Kam hote hai. Khair aap apna style change na krein ye behtareen videos hai Jo aap bna rhe hain.
Thank you 😊
Jai champaran, jai bharat
Love From Bangladesh 🇧🇩
My Forefathers from Bangladesh can enjoy this food❤
Chui yaha west bengal me bhi milta hei, yaha hum lok Choi bolte hei
Bangladeshi style handi mutton looks best in test & very much rich with bangladeshi spicy masala
Sir you know bengali well.amra bangalira apnake valobasi❤❤❤❤❤❤❤❤❤❤
Welcome to our home land . Looks like u can speak Bangla very well
Only pesron who knws food , communication and community very well.... Special thnx to the host
Anubhav bhai be like a kid in candy store with handi meat. Glad to see appreciation and presentation of food go hand in hand.
Am I being Roasted?
Proud bihari.... ❤
In Delhi, this can be tasted in Tilak Nagar and Karol Bagh.
Very nice waheguruji blees you all be happy ❤ 😊 🎉🎉🎉🎉
❤ from India😊
kudos to you anubhav sir for exploring new places
you are always a dedicated foodie sir
When an Engineer becomes Chef....
I think the chef must be inspired from the Bihar dish.
PLEASANT PERSONALITY, GOOD CONTENT - SO BEST WISHES FROM A BANGLADESHI FAN.
Sir, I love your videos a lot. Every time I watch your video, my mouth starts watering. Great job sir ji 👏
SUPERB...!!
It certainly recollect the memories of your video on CHAMPARAN MEAT from BIHAR.
Nice food...!!! 😊👍👍🙏
U may visit Bihari polli at Mohammadpur, Dhaka and their delicious foods. Thank u for coming 🇧🇩 and take ❤
Sorry to say...the recipie of chui jhal is not authentic... They modified it in their own way...
Ghulam Begum Badshah
Ek Gaon Ki Kahani
Gehri Chot
Shart
Ladki
Chinigura and Gobindobhog is different. Gobindobhog has a strong aroma which Chinigura doesn't have. Apart from that Chinigura is a little more sticky than Gorindobhog. In fact the same Chinigura rice you can find in south India, especially in Donne-style biryani.
Not actually, the rice you are talking about in south India it’s closer to Jeera rice or it’s called Chitti Muthyalu rice that’s not same as Chinigura rice , and yes of course this rice has aroma and good taste , also known as the Prince of rice because of its flavour and aroma .
Bangladeshi Chinigura is not sticky at all. We have sticky variation of rice in Bangladesh.
Hindu Muslim Bhai Bhai 🇮🇳🙏
But Muslim bhai will never says Hindus bhai bhai,
😂😂😂😂😂😂😂😂
Yea Bhai Bhai let's take more give little.The bully big bro ha ha .
Delicious😋 Bihari Matka 🍯🍯🍯 Mutton in Bangladesh🇧🇩🇧🇩🇧🇩
Muh se nn-stop paani aa raha hai...Sab kuchh bahut mast hai
Love from Bangladesh ❤
Gosto muito desse vídeo
the recipe is so healthy that you will live for 150 years...........
Proud to be Bihari
4 main items alag. Forcefully bihari mutton and without reason proud
Love from sylhet 🇧🇩🇧🇩🇧🇩❤
Nice video. That's really good recipe. Thank you for sharing. Have a great day my friend
Good to see you in Bangladesh ❤
Umda bhai umda umda❤
Sir my Name is Anubhav too
I love to see u Sir.. always.. 💖💖💖💖
We call it qatwa goshat in Haripur area of Pakistan
Shaandar,zabardast,zindabad......
Good Food hai bhai ❤❤❤
The biggest hurdle of being a bilingual or a polygot is juggling with multiple languages.
Being a Bangladeshi and knowing Bangla, Hindi and English - is a linguistic mess that we all can relate to when talking to a guest from India. 😅😅😅😅
Why is it a mess! I know it can be tough switching. But I switch between these 3. Additionally, at my workplace, I also switch to German pretty easily.
Thanks VIP dishes
We can see that spicyness of dish on your face and eyes...it's very difficult to control the emotions and face the camera😊
Sapra Saab Namashkar 🙏🏼
Delicious,
I miss my place of birth....
So delicious 😋 👏🏻👏🏻👏🏻👏🏻👏🏻
I love my country food bangladesh
Really loving your Bangladesh series
Anubhav bhai, ever thought of a collaboration with Harish Bali? Please respond ok😊
Beautiful and Delicious 😋 ❤
You should change your title from Delhi food walk to Various food walk. 👍
Please going to mao ghat Elish fish try
Thanks for coming to Bangladesh .
Mst 👍👍
Nice presentation
Sir day by day you are going rock ✌🌹🌹🌹🌹🌹
Love your content ❤
Anubhav Ji-Ek baar pyjama/punjabi peheniye
Pure bangali babu lagenge aap 🙂
Tetul in Hindi is Imli. One more thing: Bangladeshi Chui Jhal or this "chamkaron" meat..never is that HOT like Bihar. This chef he makes his "fusion". The only place where you find out most spicy and hot is in Chottogram (in Mezbani or Kala Bhuna beaf dishes)
Champaran mutton
We are Hindu not like you, we never like beef dish
What ist mawa?
@@ZahraAli-zu6jl khoya
Bihari food I guess always spicy
Delicious
wow nice
Nice video
Yummy!
Bhai. What's the name of this restaurant.
Very nice video, as always ! But isn't Sapra is a Punjabi surname ?
His ancestors must have come from what is now Pakistan
Meri girlfriend bhag gayi..😓😔😔
uska NAAM Champa tha..
Champa- Run- Mutton 😁😁
😂😂😂😂😂
Best
U didn't try hilsa there??
I did. Do watch the last episode
@@delhifoodwalks oh ok 👍 👌
👌🏻😊
👌
Milk powder is something new ingredient i heard of
It's used for thickness..
channel ka naam phir change ho gaya ? chal kya raha hai?
Which district in bangladesh?
Dhaka
😋😍😋😍😋
1 muton 100 afsaane 😂
Golki pepper ka istamal nahi kiya.
Which restuarant is this?
I feel that onions should be at least 3.5kg for 7 kg mutton or maybe more..... 👀
Bangladesh mai bhi engineers kay bira haal hai 😢😢😢😟😟😞😞
🙄🤔😁😭
Most like India’s situation.. They can do everything with out Engineering 😅.
Joke apart they are doing well..
♥️👍
❤❤
What is this mawa ?
Gehri Chot
Hum Kahan Ja Rahe Hain
Jeevan Jyoti
Adhikar
Lakhon Me Ek
Bahadur Shah Zafar
Firaq Gorakhpuri
Hasrat Mohani
Gulzar
Ramdhari Singh Dinkar
Gopal Das Neeraj
Mirza Ghalib
Faiz Ahmed Faiz