Mughlai Biryani Recipe ๐ฒ
Overview:
Mughlai Biryani is a tantalizing blend of aromatic rice and succulent mutton, infused with a myriad of spices, herbs, and nuts. This traditional Indian dish is perfect for special occasions or weeknight indulgences, offering a symphony of flavors that will delight your taste buds.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 40 minutes
- Serves: Makes a generous portion for a family meal
Ingredients:
- 3/4 cup ghee
- 1/4 cup yogurt
- 1 large onion, thinly sliced
- 2 teaspoons ginger-garlic paste
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder (adjust to taste)
- Handful of fresh cilantro, chopped
- Handful of fresh mint leaves, chopped
- 2 green chilies, slit lengthwise
- 1 large tomato, finely chopped
- Pinch of saffron strands
- Handful of cashews
- Handful of raisins
- 2 cups basmati rice
- 20 black cardamom pods
- 1 tablespoon green cardamoms
- 1 cinnamon stick
- 4 bay leaves
- 8 cloves
- Salt, to taste
Instructions:
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Marinate the Mutton: In a bowl, combine the yogurt, 1 teaspoon of ginger-garlic paste, and a pinch of salt. Mix well. Add the mutton pieces to the marinade, ensuring they are well coated. Set aside for at least 30 minutes to marinate.
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Prepare the Mutton Masala: In a large pan, heat 1/2 cup of ghee over medium heat. Add the remaining ginger-garlic paste and sautรฉ until fragrant. Add the sliced onions and cook until golden brown. Then, add the chopped tomatoes and cook until they turn soft and mushy.
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Spice it Up: Once the tomatoes are cooked, add the coriander powder, cumin powder, turmeric powder, and Kashmiri chili powder. Stir well to combine. Toss in the chopped cilantro, mint leaves, and slit green chilies. Mix everything together.
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Cook the Mutton: Now, add the marinated mutton pieces to the pan. Fry them for about 10 minutes until they are nicely browned. Pour in enough water to cover the mutton pieces. Season with salt according to your taste. Cover the pan and let the mutton cook until it’s tender and the gravy thickens. This may take around 45 minutes to 1 hour.
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Prepare the Rice: Meanwhile, wash the basmati rice under running water until the water runs clear. In a separate pot, heat the remaining ghee. Add the whole spices – black cardamom pods, green cardamoms, cinnamon stick, bay leaves, and cloves. Let them sizzle for a few seconds. Then, add the washed rice and sautรฉ for 2-3 minutes.
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Cook the Rice: Pour in enough hot water to cook the rice. Season with salt to taste. Cover the pot with a tight-fitting lid and cook the rice over low heat until it’s almost done but still firm to the bite.
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Layer the Biryani: Grease a deep baking dish or a heavy-bottomed pan with ghee. Spread a layer of cooked rice at the bottom. Next, arrange the cooked mutton pieces over the rice. Sprinkle fried onions, cashews, and raisins on top. Repeat the layers until all the rice and mutton are used up. Finish with a final layer of rice.
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Infuse with Flavor: Dissolve the saffron strands in a little warm milk or water. Drizzle this saffron-infused liquid and the remaining melted ghee over the top layer of rice.
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Seal and Cook: Cover the baking dish or pan tightly with aluminum foil to seal in the flavors. Bake in a preheated oven at 180ยฐC (350ยฐF) for 15 minutes, or you can also cook it on the stovetop over low heat for the same duration.
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Serve and Enjoy: Once done, remove the biryani from the oven or stove. Carefully remove the foil. Serve the hot and aromatic Mughlai Biryani with a side of cooling yogurt raita and spicy baghare baingan (spicy brinjals).
Notes:
- Ensure the mutton pieces are cooked until tender for the best flavor and texture.
- Adjust the spice levels according to your preference by adding more or less chili powder.
- You can garnish the biryani with additional fried onions, fresh herbs, and a squeeze of lemon juice before serving for an extra burst of flavor.
