Mughlai Biryani

Mughlai Biryani 

Mughlai Biryani is a regal and richly flavored dish that dates back to the Mughal Empire, renowned for its opulence and elaborate culinary traditions. This style of biryani is characterized by its rich, aromatic gravy made with ghee, nuts, saffron, cream, and a blend of delicate spices. Often featuring tender pieces of chicken or mutton, Mughlai Biryani is less spicy than its southern counterparts and leans heavily into luxurious ingredients such as fried onions, cashews, raisins, and aromatic waters like rose or kewra. Featured in many traditional Mughlai food recipes, it’s a true feast dish, traditionally served at weddings and grand celebrations.

The biryani follows a dum-style cooking method where fragrant basmati rice and a flavorful meat curry are layered and slow-cooked to perfection, allowing the spices and aromas to infuse thoroughly. The result is a dish that’s moist, subtly spiced, and bursting with the richness of Mughal cuisine. Served with raita, korma, or a light salad, Mughlai Biryani is a tribute to culinary indulgence and timeless heritage.

Mughlai Chicken Biryani Recipe (Serves 4)

Ingredients:

For the rice:

• 2 cups basmati rice (soaked 30 minutes)
• 1 bay leaf
• 2–3 green cardamoms
• 1 cinnamon stick
• 4–5 cloves
• Salt to taste
• Water for boiling

For the chicken:

• 500g chicken (bone-in preferred)
• 1 cup thick yogurt
• 1 tbsp ginger-garlic paste
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• 2 onions, thinly sliced and fried until golden (birista)
• ¼ cup cream (optional, for richness)
• 2 tbsp ghee or oil
• 10–12 cashews (lightly fried)
• 10 raisins (optional)
• 1 pinch saffron soaked in 2 tbsp warm milk
• 1 tsp rose water or kewra water
• ¼ cup chopped mint leaves
• ¼ cup chopped coriander leaves
• Salt to taste

Instructions:

1.   Cook the rice:

• In a large pot, bring water to boil. Add salt and whole spices (bay leaf, cinnamon, cardamom, cloves).
• Add soaked rice and cook until 70% done. Drain and set aside.

2.   Marinate and cook the chicken:

• Mix chicken with yogurt, turmeric, chili powder, coriander powder, garam masala, and half the fried onions. Let it marinate for 30–45 minutes.
• In a heavy-bottomed pot, heat ghee. Add the marinated chicken and cook for 10–12 minutes until the chicken is mostly cooked and coated with thick masala.
• Stir in cream, mint, coriander leaves, cashews, and raisins. Turn off heat.

3.   Layering the biryani:

• In a large biryani pot, layer half the cooked rice over the chicken.
• Add remaining fried onions, a few drops of saffron milk, rose/kewra water, and a sprinkle of mint/coriander.
• Add the second half of the rice and repeat with remaining toppings.

4.   Dum cooking:

• Seal the pot with a tight-fitting lid or dough.
• Place on low heat for 20–25 minutes (or place on a tawa/griddle for indirect heat).
• Let rest for 10 minutes, then gently fluff and serve.

5.   Serve:

• Mughlai Biryani is best enjoyed with cucumber raita, onion salad, or Mughlai korma.

FAQs – Mughlai Biryani

Q: What makes Mughlai Biryani different from other biryanis?
A: It is rich and luxurious, using dairy like cream and yogurt, nuts, dried fruits, and aromatic waters. The spice level is moderate, but the depth of flavor is intense.

Q: Can I use mutton instead of chicken?
A: Absolutely. Mutton is a traditional choice for Mughlai Biryani. Just ensure it's cooked until tender before layering.

Q: Is saffron essential?
A: It adds both color and aroma. If unavailable, a pinch of turmeric mixed in milk can be substituted, though it won’t have the same fragrance.

Q: What sides go best with this biryani?
A: Cucumber raita, Mughlai korma, boiled egg, or even a mildly spiced salan (gravy) pair well.

Q: Can I make it vegetarian?
A: Yes, replace the chicken with paneer, mushrooms, or mixed vegetables, and follow the same layering method.

Read More Food Recipes: 

Chettinad Biryani

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