This Bengali dish is adapted from At Home With Madhur Jaffrey (Knopf, 2010). Serve with cooked white rice.
This dish is traditionally cooked in the dum manner, which involves lining the rim of the pot with a rope of flour dough and pressing a flat lid on top to make a tight seal.
Some Lucknow cooks add tiny amounts of mitha ittr, a sweet perfume, and lazzat-e-taam, a local spice mix, to the kebabs; neither is available here but we still find this recipe delicious.
This is a typical dish prepared from the rich abundance of ingredients found in Madras, India.