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Mughlai Recipes contains traditional Mughlai cuisine. Mughlai food is characterized by rich and creamy curry. Mughlai Dishes and have a distinct aroma and taste of ground and whole spices. Try our delectable Mughlai recipes.

Mughlaee Chicken Boti Recipe

Mughlaee Chicken Boti Ingredients

  • Mughlaee Chicken Boti Recipe
    Mughlaee Chicken Boti Recipe

    Boneless chicken cut into small cubes, 1/2 kg

  • Coconut, desicated 1/2 tsp
  • Cashew nuts, roasted and powdered 18
  • Garlic powder 1/2 tsp
  • Chilli powder 1/2 tsp
  • Red food colour 2-3 pinches
  • Green chillies, coarsely ground 8, seeds removed
  • Fresh coriander and mint, 3 1/2 tbsp, finely chopped
  • Butter / oil 2 tbsp
  • Lemon juice 6 tbsp
  • Salt to taste

How to make Mughlaee Chicken Boti

  • In a bowl mix all the spices and make a thick paste. Marinate chicken overnight in the refrigerator. Grease a baking tray with butter or oil, spread marinated chicken cubes on it and bake in a preheated oven at 180°C for 10-15 minutes till chicken becomes crispy and tender.
    Turn the chicken over halfway through baking. Garnish with finely chopped coriander and mint leaves.
  • Serve hot with parathas or rice.
  • Mughlaee Chicken Boti is ready to serve.

Mughlai Kebab Recipe

Mughlai Kebab Ingredients:

Mughlai Kebab Recipe
Mughlai Kebab Recipe
  • 500 gms Lamb Mince(Keema)
  • Brown Color
  • 3/4 tsp Garam Masala
  • 1 tsp Garlic (Lasun) paste
  • 1 tblsp Raw Papaya Paste
  • 1 tsp Ginger (Adrak) Paste
  • 2 tblsp Cashewnut (Kaju)
  • 2 tsp thick Cream (Malai)
  • 2 Onion (Pyaj)
  • 2 tsp Carom Seeds / Thyme (Ajwain)
  • 2 tsp Dried Mango Powder (Amchoor)
  • 2 tblsp Rock Salt (Kala Namak)
  • 3 tblsp Cumin Seed (Jeera)
  • 1 tblsp Dry Ginger (Saunth)
  • 1 tsp Black Pepper (Kali Mirch)
  • 1/2 tsp Nutmeg Powder(Jaiphal)

How to make seekh kabab:

  • Wash the keema and put in a strainer and gently press to squeezeout all the water.
  • Mix all the ingredients to the keema and knead well.
  • Keep aside for 1 hour.
  • Heat a gas oven or an electric oven with the skewers.
  • Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
  • Press the mince on to a hot skewer.
  • The keema will immediately stick to the hot skewer.
  • Repeat with left over mince on all the other skewers.
  • Place the skewers in the oven.
  • Keep rotating the skewers occasionally.
  • When cooked, gently remove the kababs from the skewers with the help of a napkin.
  • Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
  • To serve sprinkle some chat masala and lemon juice on the kababs.

Chicken Mughlai Biryani Recipe

Chicken Mughlai Biryani Ingredients:

Chicken Mughlai Biryani Recipe

  • For the meat: 1kg lamb/ chicken cut into 2″ pieces (if using chicken, use breast or thigh fillet)
  • 4 large onions sliced thin
  • 2 tsps garlic paste
  • 2 tsps ginger paste
  • 1/2 cup almonds
  • 6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil
  • 1″ stick of cinnamon
  • 5 cloves
  • 3 pods cardamom
  • 8 peppercorns
  • 2 tsps coriander powder
  • 1 1/2 tsps cumin powder
  • 1 tsp garam masala
  • 1 cup yoghurt
  • Juice of 1 lime
  • 1 cup chicken/ beef stock
  • 2 tbsps finely chopped coriander leaves
  • 2 tbsps finely chopped mint leaves
  • Salt to taste
  • For the rice: 2 cups Basmati rice
  • Hot water
  • Salt to taste
  • 3 drops orange food coloring (optional)
  • 3 drops green food coloring (optional)

How to make Chicken Mughlai Biryani:

  • Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins!
  • Mix the garlic and ginger pastes, the peeled almonds and grind to a smooth paste in a food processor.
  • Wash the rice in a sieve and add enough water to fully cover the rice – at least 4″ over the surface of the rice. Add salt to taste. Set the rice up to boil. Cook till almost done. To determine when it has reached that stage, remove a few grains from the pot and press between your thumb and forefinger. The rice should mostly mash but will have a firm whitish core. Turn off the fire. Strain through a colander and keep drained aside.
  • Heat 3 tbsps of oil in a pan and fry 2 of the onions till caramalized – golden brown. Drain and keep aside on paper towels for later use.
  • Heat 3 tbsps of oil in another pan and add the whole spices – cinnamon, cardamom, cloves, peppercorns. Fry till the spices turn a little darker.
  • Add the 2 remaining onions and fry till they are translucent.
  • Add the ginger-garlic-almond paste and fry for 2-3 minutes.
  • Add all the spice powders – coriander, cumin and garam masala and mix well.
  • Fry till the oil begins to separate from the masala and then add the lamb/ chicken. Keep frying till the meat is fully sealed (it will become opaque and lose its pink colour).
  • Now add the yoghurt, lime juice, stock, coriander and mint leaves and salt to taste (if needed). Mix well.
  • Cover the pot and allow to cook till the meat is tender.
  • If you are using the food coloring, divide the rice into 3 equal portions and put into separate dishes. Add the orange food coloring to one portion of the rice and the green food coloring to another portion of the rice. Leave the third portion white. With each portion, mix the rice till all the grains are well colored. Keep aside for 10 minutes after which you can mix all 3 portions of rice together in a bowl for use in the next step.
  • Grease a deep baking dish and evenly layer the cooked rice, meat (and its gravy) in it to form at least 2 sets of layers (rice-meat-rice-meat-rice). Garnish with the previously caramalised onions. Cover the dish tightly. If the dish does not have a cover use 2 layers of aluminium foil (shiny side of both layers pointing down towards the rice) and secure on to dish with baking string.
  • Put in a pre-heated oven set at 350 F/ 180 C/ Gas mark 4 for 20 minutes.
  • Turn off the oven and let the dish sit in the oven till you are ready to eat. Only open when you are ready to eat. The way to serve Biryani is to gently dig in with a spoon so you get through the layers.
  • While Mughlai Biryani tastes great by itself, add a raita like Chatpata Channa Raita (chickpeas in hot-sour yoghurt) and you’re really in business!

Shahi Korma Recipe

Shahi Korma Ingredients

Shahi Korma Recipe

  • 8 cloves garlic
  • 5 tablespoon blanched slivered almonds
  • 7 tablespoon vegetable oil
  • 10 whole cardamom pods
  • 1 1 stick of cinnamon
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 1/4 cup heavy cream
  • 1 1 cube of fresh ginger
  • 1 cup water or beef broth
  • 2 lb boned lamb or beef (1 cubes
  • 6 whole cloves
  • 2 medium onions chopped
  • 2 teaspoon black cumin ground
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon garam masala

How to make Shahi Korma

  • Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste.
  • Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat.
  • When hot put in just enough meat pieces so they lie, uncrowded in a single layer.
  • Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way.
  • Put the cardamom, cloves, and cinnamon into the hot oil.
  • Within seconds the cloves will expand.
  • Now put in the onions. Stir and fry the onions until they turn a brownish color.
  • Turn the heat down to medium.
  • Put in the paste from the blender as well as the coriander, cumin, and cayenne.
  • Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat.
  • Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef).
  • Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours.
  • Stir frequently during this cooking period. Skim off any fat that floats to the top.
  • Sprinkle in the garam masala and mix.

serves: 6

Easy Mughlai Paratha Recipe

Ingredients:

  • 300 gm Maida
  • 2 Eggs
  • 1 tsp Baking powder
  • Oil to cook
  • Salt to taste

How to make Easy Mughlai Paratha:

  • Take a big bowl and mix flour, baking powder and salt.
  • Rub the flour with 2 tbsp of oil.
  • Add little water at a time and make soft dough.
  • Make 8 balls from the dough and roll out into flat thick rounds.
  • Apply little oil, sprinkle some flour and fold it into half circle.
  • Again apply little oil and flour, fold it lengthwise.
  • Now roll it, press down and roll out into square of 8 inches by 8 inches.
  • Brush the surface of the paratha with the beaten eggs.
  • Turn all four corners towards the middle.
  • Heat the girdle and apply oil.
  • Cook the paratha on it, applying oil along the edges.
  • Fry on both the sides until brown patches appear.
  • Serve hot with curd.
Easy Mughlai Paratha Recipe
Easy Mughlai Paratha Recipe

Tawa Mushroom Recipe

Tawa Mushroom Ingredients

Tawa Mushroom Recipe

  • 200g Mushrooms (chopped)
  • 1 tbsp Fresh Curd
  • 3 tbsp Oil
  • 1 tsp Chili Powder
  • ¼ tsp Turmeric Powder
  • Salt (as per taste)
  • 1/4 tsp Ginger Paste
  • 1/4 tsp Garlic Paste
  • For Cashew Nut- Almond Paste
  • 10 Cashew Nuts
  • 4 Almonds
  • 2 Onions (sliced)
  • 1 tsp Poppy Seeds (khas khas)
  • Oil (for deep-frying)

How to make Tawa Mushroom

  • Soak poppy seeds, cashew nuts and almonds in water.
  • In the meantime, deep fry the onions in the oil, till they are brown.
  • Prepare the cashew nut-almond paste, by putting together the fried onions and soaked ingredients in a blender and blending them.
  • Heat some oil on a tawa and stir fry the ginger and garlic pastes.
  • Now, add the cashew nut-almond paste to the ginger-garlic paste, followed by curd, salt (according to taste), turmeric powder and chilly powder. Cook for a few seconds.
  • Add mushrooms to the mixture and stir-fry, until they blend with the paste and turn brown.
  • Serve the tawa mushrooms hot.

Shahi Kaju Aloo Recipe

Shani Kaju Aloo Ingredients

Shani Kaju Aloo Recipe

  • 300 gms Potato (Aloo)
  • 4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
  • 1 tblsp chopped Ginger (Adrak)
  • 1 tsp chopped Garlic (Lasun)
  • 1/2 tsp Black Cumin Seed (Shah Jeera)
  • 1 Bay Leaf (Tej Patta)
  • 2 chopped Onion (Pyaj)
  • a pinch of Turmeric (Haldi)
  • 1/4 tsp Garam Masala
  • 2 tblsp chopped Coriander Leaves (Dhania Patta)
  • 1/4 cup beaten Curd (Dahi)
  • 1/4 cup Milk
  • Oil for frying

How to make Shani Kaju Aloo

  • Wash potatoes and peel and cut them into 1 inch pieces.
  • Fry the potatoes to a deep golden brown and keep aside.
  • Grind cashewnuts, ginger and garlic to a paste in a grinder.
  • Keep this paste aside.
  • Heat some of the oil in a heavy bottomed pan.
  • Add black cumin and bay leaf.
  • Wait for 30 seconds till cumin seeds stop spluttering.
  • Add onions and cook on low flame till onions turn soft but do not let them turn brown.
  • Add turmeric and garam masala. Stir to mix well.
  • Add the paste prepared earlier. Cook for 1 minute.
  • Add yogurt and stir fry till water evaporates.
  • Cook till it dries.
  • Add milk and about 1/2 cup of water to the gravy.
  • Boil and simmer for 2 -3 minutes.
  • Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
  • Cook on low flame till the gravy thickens and coats all the potatoes.
  • Shahi Kaju Aloo is ready to Serve hot with nan or parantha.

Shahi Rogan Josh Recipe

Shahi Rogan Josh Ingredients:

Shahi Rogan Josh Recipe

  • 250 gms Minced Mutton
  • 2 meduim sized sliced Onion (Pyaj)
  • 1 tsp Garam Masala
  • 4 chopped Green chilli (Hari mirch)
  • 3 skinned and chopped Tomato (Tamatar)
  • 1 cup fresh Curd (Dahi)
  • A big pinch of Saffron (Kesar)oaked in lukewarm milk
  • 15 Cashewnut (Kaju)
  • 4 tblsp Clarified Butter (Ghee)
  • 1 ” long piece Ginger (Adrak)
  • 1 tblsp Coriander Seeds Powder (Dhania Powder)
  • 1 tblsp Turmeric (Haldi)
  • 6 Red Chillies
  • 1 tblsp Cumin Seed (Jeera)
  • 6 cloves Garlic (Lasun)

How to make Shahi Rogan Josh:

  • First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
  • Now heat ghee.
  • Fry onions, green chillies, tomatoes till brown and ghee begins to separate.
  • Add masala paste and simmer for 3 minutes.
  • Add keema and simmer.
  • Add beaten curd and a cup of water.
  • Cook till meat is tender and gravy is thick.
  • Add garam masala, soaked saffron and cashewnuts.
  • Cover it with a lid for few minutes.
  • Shahi Rogan Josh is ready to serve hot garnished with chopped coriander leaves.

Nawabi Curry Recipe

Nawabi Curry Recipe
Nawabi Curry Recipe

Ingredients:

  • 100 gms Chopped and boiled vegetables (french beans, carrots, cauliflower)
  • 3 Tomatoes
  • 1 tbsp Oil
  • 1/2 tsp Sugar
  • 2 Teacup Water
  • Salt to taste

Paste of:

  • 1 tbsp Cumin seeds
  • 1 tbsp Khus-khus
  • 1 Large onion
  • 2 Green chilies
  • 3 Cardamoms
  • 3 Cloves
  • 1 tbsp Coriander seeds
  • 2 tsp Aniseed
  • 2 Sticks cinnamon
  • 25 mm Piece of ginger

How to make Nawabi Curry:

  • Chop the tomatoes and add 1-1/2 teacups of water.
  • Cook until the tomatoes turn soft.
  • Make a tomato puree by passing it through a sieve.
  • Heat oil and fry the above prepared paste for about 2-3 minutes.
  • Now add the vegetables, tomato puree, sugar and salt.
  • Nawabi Curry is ready. Serve it with kofta and parathas.

Mughlai Chicken Pulao Recipe

Mughlai Chicken Pulao Recipe
Mughlai Chicken Pulao Recipe

Ingredients:

  • 1 Chicken cleaned and cut
  • 1 kg Minced Mutton
  • 2 cups Clarified Butter (Ghee)
  • 4 big sized Onion (Pyaj) minced
  • 1/4 kg Curd (Dahi)
  • 1/2 kg Rice
  • 1/2 tsp Saffron (Kesar)
  • Few Sliced and fried Almond (Badam)
  • 4 Bay Leaf (Tej Patta)
  • 1 ” long piece Cinnamon (Tuj/Dalchini)
  • 10 Cloves (Lavang)
  • 10 Cardamoms
  • 18 Pepper corns (Kalimirchi)
  • 3 pods Garlic (Lasun)
  • 1 ” long piece Ginger (Adrak)
  • 1 tsp Red Chili Powder (Lal Mirchi)
  • 2 tsp Coriander Seeds Powder (Dhania Powder)
  • 1 tsp Cumin Seed Powder (Jeera)
  • 1/4 tsp Turmeric (Haldi)

How to make mughlai chicken pulao:

  • First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
  • Now heat 4 tblsp of ghee and fry 2 onions till brown.
  • Add half the whole spices and then add chicken and mince meat and let it brown.
  • Add ground spices and fry for a few minutes along with chicken and mince.
  • Add 2 cups of hot water, cover and cook till chicken is tender.
  • Beat the curd with saffron and add to chicken.
  • Cook uncovered for 10 minutes.
  • Remove from flame and keep aside.
  • Now heat the remaining ghee and fry bay leaves and remaining whole spices.
  • Add onions and brown them well.
  • Add rice and fry till brown.
  • Add enough water to cook rice and also 1 tsp of salt.
  • Spread a layer of rice on a flat serving dish and then another layer of meat.
  • Repeat with one more layer of each.
  • Garnish with almonds.