Mughlai Biryani Recipe

Mughlai Biryani Recipe

Mughlai Biryani Recipe:

Description:

Mughlai Biryani is a luxurious and aromatic dish that epitomizes the opulent cuisine of the Mughal era. This biryani is known for its rich, creamy texture and intricate blend of spices, which create a feast fit for royalty. Traditionally made with chicken or mutton, Mughlai Biryani is layered with fragrant basmati rice, tender meat, and a combination of nuts and dried fruits. The use of yogurt, cream, and saffron adds depth and richness, making this dish both flavorful and indulgent. It’s perfect for festive occasions and special gatherings, offering a taste of Mughal grandeur with every bite.

Ingredients:

• For the Marinade:

  • 500 grams of chicken or mutton, cut into pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • Salt to taste

• For the Rice:

  • 1.5 cups basmati rice
  • 4 cups water
  • 2-3 green cardamom pods
  • 2-3 cloves
  • 1 bay leaf
  • Salt to taste

• For the Biryani:

  • 2 large onions, thinly sliced
  • 2 tablespoons ghee (clarified butter) or vegetable oil
  • 1/2 cup cashew nuts
  • 1/2 cup almonds
  • 1/2 cup raisins
  • 1/2 cup chopped fresh coriander leaves
  • 1/2 cup chopped mint leaves
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/4 teaspoon saffron threads
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon black pepper powder
  • 1 teaspoon garam masala
  • 2 tablespoons rose water (optional, for extra fragrance)
  • 2 tablespoons lemon juice
  • 1/4 cup fried onions (optional, for garnish)

Instructions:

1. Marinate the Meat:

   • In a large bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, ground cumin, and salt.
   • Add the chicken or mutton pieces and mix well to coat evenly.
   • Cover and refrigerate for at least 2 hours, or overnight for a deeper flavor.

2. Prepare the Rice:

   • Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes.
   • In a large pot, bring 4 cups of water to a boil.
   • Add the green cardamom pods, cloves, bay leaf, and salt.
   • Add the soaked rice and cook until it is 70% cooked (the rice should still be firm and not fully cooked).
   • Drain the rice and set aside.

3. Cook the Meat:

   • Heat the ghee or oil in a large pan over medium heat.
   • Add the fennel seeds, cumin seeds, and sliced onions. Cook until the onions are golden brown.
   • Add the ginger-garlic paste and cook for another minute.
   • Stir in the turmeric powder, coriander powder, black pepper powder, and garam masala.
   • Add the marinated meat and cook on medium heat until the meat is browned and cooked through (about 20-30 minutes for chicken or 40-50 minutes for mutton).

4. Prepare the Nuts and Dried Fruits:

   • In a small pan, heat a little ghee or oil over medium heat.
   • Fry the cashew nuts, almonds, and raisins until golden brown. Set aside.

5. Layer the Biryani:

   • Preheat your oven to 180°C (350°F) if you plan to use the oven for dum cooking. Alternatively, you can use the stovetop method.
   • In a heavy-bottomed pot or Dutch oven, layer half of the partially cooked rice at the bottom.
   • Spread the cooked meat mixture over the rice.
   • Layer the remaining rice on top of the meat.
   • In a small bowl, mix the saffron threads with the milk and drizzle this mixture over the top layer of rice.
   • Pour the heavy cream over the biryani.
   • Sprinkle the fried onions, cashew nuts, almonds, raisins, coriander leaves, and mint leaves over the top.
   • Drizzle rose water (if using) and lemon juice over the biryani.

6. Cook the Biryani (Dum Cooking):

   • Oven Method: Cover the pot with a tight-fitting lid or aluminum foil. Place in the preheated oven and bake for 25-30 minutes.
   • Stovetop Method: Cover the pot with a tight-fitting lid. Place a heavy pan or a clean kitchen towel under the pot lid to seal in the steam. Cook on low heat for 20-25 minutes.

7. Serve:

   • Gently fluff the biryani with a fork to mix the layers.
   • Serve hot, garnished with additional fresh coriander and mint leaves if desired. Accompany with raita (yogurt sauce) or a side salad.

Enjoy the rich and creamy Mughlai Biryani, a dish that brings the opulence of Mughal cuisine to your table with its indulgent blend of spices, nuts, and dried fruits.