Mughlai Cuisine 1

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Mughlai Cuisine 1

The Times of India

Daggubati’s Hyderabadi biryani


Rana Daggubati’s Hyderabadi biryani


Mutton medium pieces (diced): 150 gm, Curd: 25 g, Red chilli powder: 1 tsp, Green chilli: 1 tsp, Chopped mint: 1 tbsp, Chopped coriander: 1 tbsp, Garam masala powder: 1 tsp, Ginger-garlic paste: 1 tsp, Onions: 20 gm, Ghee: 15 ml, Basmati rice: 5 gm, Saffron: 1 pinch, Cumin seeds: ½ tsp, Garam masala: 10 gm, Papaya paste: 1 tbsp, Salt and pepper to taste


Marinate mutton with ginger-garlic paste, salt, papaya paste, and red chilli powder and leave it aside for one hour 30 minutes. Wash and soak the rice. Add green chilli, chopped mint, curd, onions, garam masala and jeera to the marinated mutton and mix it well. Boil water in a microwave-proof pan and cook rice in boiling water with garam masala and salt. Strain the rice when it's 20 per cent cooked. Place mutton mix in a microwave-proof pan and allow mutton to cook in the microwave for 5 minutes. Cover mutton with rice and sprinkle some saffron and ghee on it. Seal the pan and microwave it for 20 minutes. Serve hot garnished with chopped coriander and onions.

Recipe: Gosht Awadhi Biryani

The Times of India

Gosht Awadhi Biryani


Mutton 1 kg

Basmati rice 500 gms

Brown onions 50 gms

Desi ghee 200 gms

Cloves 10 gms

Cinnamon sticks 10 gms

Bayleaf 10 gms

Green cardamom 10 gms

Cream 100 ml

Beaten curd 250 gms

Salt to taste

Yellow chilli powder 10 gms

Mace cardamom powder 15 gms

Ginger garlic paste 50 gms

Rose water 5 ml

Kevda water (screwpine) 5 ml

Sweet ittar 2 drops

Slit green chillies 25 gms

Mint leaves 50 gms

Ginger julienne 50 gms

Royal cumin seeds 5 gms

Lemon juice 25 ml

Water ½ ltr

Whole wheat flour dough (for lining the lid) 100 gms


Step 1: Cooking of mutton • Heat ghee in a copper vessel (lagan) and add the whole spices. When they crackle add the mutton pieces and saute. Add salt to the mutton pieces. Add ginger garlic paste and brown onions and saute again for a while. Add beaten curd and bhunao (saute) till the oil separates. Now put yellow chilli powder and mace — cardamom powder. Add water and cook the biryani mutton.

Step 2: Boiling rice • Wash, soak rice for 10 minutes. Boil water in a pan and add the whole spices, salt and lemon juice. Add the rice and cook till 2/3rd done.

Step 3: Cooking on Dum • Layer the cooked mutton with the boiled rice. Add a mixture of ghee and cream. Garnish with mint leaves, ginger juliennes, brown onions and saffrondissolved in water. Line the lid with dough and seal the vessel. Put the vessel on an iron griddleand cook for 15 minutes.

Shahi Tukra


Bread roundels 1 sliced bread Sugar 1 kg Milk 2 kg Ghee 1 kg Pistachio slivers 25 gms Almond slivers 25 gms Cloves 15 nos Cardamom 15 nos Green cardamom powder 1tsp


- Cut the bread slices into round shape. Heat a pan, add ghee cloves & cardamom. Fry sliced bread. Prepare sugar syrup, add 200ml milk and dip the bread into syrup. - Boil the milk till it reduces to ¼ quantity. Place the sliced bread on a plate and pour Rabri on top while serving. Garnish with Pista, almond, Silver warq & saffron.

Gauhar Khan’s low-fat chicken biryani

The Times of India

Gauhar Khan’s low-fat chicken biryani


Garlic cloves (finely grated): 3, Ginger (finely grated): 2 tsp, Ground cinnamon: ¼ tsp, Turmeric: 1 tsp, Yoghurt: 5 tbsp, Boneless, skinless chicken breasts (cut into 4-5 cm pieces): 600 gm, Semi-skimmed milk: 2 tbsp, A pinch of saffron, Onions: 4 medium, Rapeseed oil: 4 tbsp, Hot chilli powder: ½ tsp, Cinnamon stick, (broken into half): 1, Cardamom pods: 5, Cloves: 3, Cumin seeds: 1 tsp, Basmati rice: 280 gm, Chicken stock: 700 ml, Garam masala: 1 tsp


In a mixing bowl, stir together the garlic, ginger, cinnamon, turmeric and yoghurt with some pepper and ¼ tsp salt. Dip in the chicken pieces and coat them well. Let it marinate in the fridge for 1 hour. Warm the milk to tepid, stir in the saffron and set aside. Pre-heat oven to 200 degrees Celsius. Slice onions in half, reserve half and cut the other half into thin slices. Pour 1½ tbsp of the oil on a baking tray, scatter over the sliced onions, toss to coat and then spread out in an even layer. Roast for 45 minutes, stirring halfway, until golden. When the chicken has marinated, thinly slice the reserved onion. Heat 1 tbsp oil in a large panand fry the onion until golden. Stir in the chicken and cook.Finally add the yoghurt.Add chilli powder and pour in 100 ml water. Cover and simmer on low heat for 15 minutes.

Heat another pan with 1 tbsp oil, drop in the cinnamon stick, cardamom, cloves and cumin seeds and fry. Add the rice and cook for 1 minute. Stir in the stock and bring to the boil. Simmer for 8 minutes. Allow the rice to fluff up. Add garam masala into the remaining 1½ tsp oil and set aside. When the onions are roasted, remove and reduce oven to 180 degrees Celsius. Spoon half the chicken and its juices into an ovenproof dish, then scatter a third of the roasted onions. Remove whole spices from the rice, layer half of the rice over the chicken and onions. Drizzle some spiced oil. Add the rest of the chicken and a third of the onions. Top with the remaining rice and drizzle the saffron-infused milk. Add the remaining onions, cover tightly with foil and let it cook in the oven for about 25 minutes. Garnish with onions.

Recipe: Gosht Dum Biryani

Gosht Dum Biryani


1 kg Lamb meat

600 gm Basmati rice

100 gm Ghee

5 gm Clove

2 gm Cardomom seeds

3 gm Cinnamon

75gm Ginger garlic paste

4 nos Green chillies

1 tsp Kewra water

1 gm Saffron

Salt to taste

100 gm Onion sliced

2 pc Bay leaves

250 gm Curd

10 gm Red chilli powder

5gm Fresh mint leaves

5 gms Coriandaer leaves

2 gm Cardomom powder

2 gm Mace powder

20 ml Milk


1. Clean the mutton.

2. Soak the saffron in a little warm milk.

3. Wash basmati rice and soak in water for at least 1 hour.

4. Boil the basmati until three fourth done. 5. Cut ginger, green chilli and mint leaves into fine julienne.

6. In a pan, heat the ghee, stir fry the onion, cloves, bay leaves and cardamom, to a goldenbrown colour, add the mutton cubes, ginger-garlic paste, season to taste and cook on high heat for 10 minutes.

7. Add yogurt to the mutton as well as red chilli powder and slowly cook until the meat is almost done. 8. Remove the meat from the pot and strain the gravy (jhol).

9. Take another pot, add kewra water, cardamom and mace powder and milk dissolved saffron and cook for few minutes more.

10. Add the cooked mutton to the flavoured and seasoned jhol and the ¾ done rice to this.

11. Cover this pot with dough of bread, brush it with saffron and milk mixture and bake for 20 minutes.

12. Serve hot with salan and garlic flavoured raita.

Nutritious Biryani and Shahi Tukda recipe

The Times of India

Biryani and Shahi Tukda recipe


1 kilo chicken 2 & 1/2 cup rice (here's the trick, use brown rice instead of long basmati rice) half a cup of long basmati rice (to garnish your Biryani) 2 medium onions 2 table spoons ginger paste 2 table spoons garlic paste 6 cloves 4 green cardamoms 2 black cardamoms 1 cinnamon stick 2 bay leaves Saffron Low fat yogurt 1 tbsp turmeric powder 2 tbsp chilli powder salt to taste Refined oil or ghee Put saffron in a little water let it soak. Preparation Chop onions and saute till light brown, add a pinch of salt to it so it cooks quickly and consumes less oil/ghee. Add chicken, garlic and ginger paste, roast it for 4-5 minutes. Put all the ingredients in and mix it well. Add the yogurt and let it cook for a while Add one cup of water

Soak saffron in 2 tbsps milk and add this to the 3 ½ cups milk and boil on a low flame unil it reduces to almost 2 cups. Grind soaked almonds with sugar, cardamom powder and ¼ cup milk to a very smooth paste. Pour this to Cook until the chicken is ready ,add water if needed, do not let it burn at the bottom ( the burnt smell lingers in the Biryani) let it the water dry. In the mean time boil rice with a clove, bay leaves and cardomom, drain, do not throw the broth away. Take a big mouth aluminium pan (avoid steel pans)put in a layer of rice, sprinkle saffron water and then put all the cooked chicken. Make another layer of rice & sprinkle saffron water. With the help of a spoon make dents on the rice and pour the left over rice broth. Do not add fried onions on the top. Cover with a lid and place a heavy weight over it. Let it steam for 5-10 minutes. Shahi Tukda

Or Double ka Meetha as it is popularly called, is a famous Hyderabadi dessert. It is a Mughlai dish and one of our favoruties. The original recipe is made from ghee and condensed milk drowned in bread and topped with dry fruits. However, we have tweaked this recipe to make it more healthy. Ingredients

6 slices of brown bread (air dried for 3 to 4 hours or pan toasted until crisp) 1/2 cup ghee 3 ½ + ¼ cups whole milk ( to replace the condensed milk) 3 tsps sugar ½ tsp green Cardamom powder Almonds paste (15 almonds soaked for 8 hrs) Pinch of saffron A handful of dry fruits of your choice


the condensed milk and continue to boil for 10 mins on a low flame. Keep stirring ( the almond mix tends to get burnt quickly). Set aside to cool. That's Rabdi! Cut away the bread crusts and slice the bread diagonally, each slice into 2 pieces. On a tawa toast the bread by spreading ghee on the bread until it is crispy. Then set aside. Place the bread in a serving plate and pour the rabri over the bread slices and garnish with dry fruits.

Recipe for the perfect Eid biryani

The Times of India

Eid biryani


Basmati Rice — 750 g

Mutton chopped and tenderized with lemon — 1 kg

Cloves — 10 g

Cardamom — 10 g

Nutmeg — 10 g

Khus root — 10 g

Hung curd — 250 ml

Ginger garlic paste — 50 g

Shahi jeera — 10 g

Red chilli powder — 20 g

Yellow chilli powder — 15 g

Fresh mint — ¼ bunch

Ginger, julienne — 100 g

Oil (refined) — 100 ml

Salt to taste

Saffron — small pinch

Ghee — 150 ml

Rose water — few drops

Onion sliced and fried — 150g

Lemon — 3

Cream — 75 ml

Milk — 50 ml

For the 'purdah' or 'dum' covering:

Refined flour — ½ kg

Javitri elaichi powder — 10 g

Milk — 250ml

Saffron — 1 gm

Ghee — 50 ml

Knead all ingredients into small dough (keep aside)


- Slice the onions and cook them in oil till brown. Drain and cool.

- Mix the mutton with spices and curd, onions and ginger paste, shahi jeera and salt. Allow to marinate for 30 minutes.

- Soak the rice. Put some water to boil and add oil, salt and few drops of lemon juice and rose water. Drop a few cloves and cardamom. When water boils put the soaked rice (till the rice is cooked a bit and then drain the water).

- Heat ghee in a heavy bottom pan and add ginger garlic paste and mutton to it. Layer the mutton with rice with green chillies, mint, ginger, saffron, cream and ghee.

- Then another layer of rice again adding the green chilies, mint, ginger, saffron and ghee.

- Then seal the container with 'purdah'. Simmer when you see steam escaping. Put it in the oven for 25-30 mins. Then serve alongside raita.

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