The roots of Mughlai cuisine can be traced back to the ancient medieval history of India under the rule of the Mughal empire. With time, this culinary style thrived in the Indian subcontinent and to this date remains one of the most popular cuisines among foodies across India. Mughlai dishes are very rich and feature a traditional blend of aromatic spices, nuts, and dry fruits.
Although preparation of authentic Mughlai delicacies is considered time-consuming and a little complex to grasp, we have come up with our version of simplified recipes that will help you in mastering this traditional style of cooking in no time. So, check out the following easy recipes of some of the prominent Mughlai dishes.
1. Mutton Biryani
Biryani is an all-time favourite dish that is popular throughout the Indian subcontinent. Here is an easy recipe of Mutton Biryani.
Ingredients
- 1 Bay Leaf
- 1/2 cup Cashews
- 1 teaspoon Garam Masala Powder
- 2 dashes Saffron
- 2 cups Basmati Rice
- 2 Green Cardamom
- 1/2 cup of Ghee
- 1 kg Mutton
- 1 tablespoon Garlic Paste
- 1/2 cup Raisins
- 1/4 cup Milk
- 1 Cinnamon Stick
- 1/2 cup Fresh Cream
- 4 Red Chilli
- 2 teaspoons of Cumin
Marination
- 1 cup of Yoghurt (Curd)
- 1/2 cup Mustard Oil
- 1 teaspoon Cumin Powder
- Salt as per taste
- 1 teaspoon Coriander Powder
- 1 teaspoon Turmeric
- 1/4 teaspoon powdered Star Anise
- 1 teaspoon Red Chilli Powder
- Raw Papaya Paste - 3 tablespoons
- 1 cup of Mint Leaves
Method
1. Wash Mutton and add the marinated ingredients in it and rub it properly. Then keep it aside for approx. 3 hours.
2. Meanwhile, boil the rice and spread them on a plate afterwards. Overcooking the rice will make them sticky when mixed with mutton. Put the saffron in ½ cup of milk. Heat the ghee and fry some cashews and the raisins. After that put the onions in the same ghee.
3. Once the ghee is hot, add the spices-bay leaf, cardamoms and other ingredients to it. Add the chillies and the marinated mutton. Cook it and after that add garam masala and roast the meat till the time water is absorbed.
4. Add rice to the mixture of meat and sprinkle some cashews and raisins. After that, cover the lid and cook it for 10-15 minutes.
This Mughlai Indian food is best served hot along with Raita and is pure bliss for all non-vegetarian lovers.
2. Shahi Tukda
Shahi Tukda is a Royal dessert originated in Hyderabad. It is also known as ‘Double Ka Meetha’.
Ingredients
- 5-6 Bread Slices
- 1 handful of Pistachios
- 1/2 cup Ghee
- 1/2 cup Sugar
- 1/2 ml Water
- 2 crushed Black Cardamom
- 3 cups Milk
- 1 handful of cashews
- 5 strand saffron
- 2 pinches of powdered green cardamom
- 1 handful of almonds
- 2 tablespoons of sugar
Method
1. Take a saucepan and heat water along with sugar. After sugar gets dissolved in it, add saffron. Heat it till the sugar syrup become thick. Then keep it aside.
2. Take other pan and heat the milk. Stir it continuously and then add cardamom powder, 1/4th sugar syrup to it. Heat it for another 5-7 minutes. After that, keep it aside. Your Rabri is prepared.
3. After that, take a pan and add slices of bread to it. Fry it with ghee till it turns golden brown and crispy. Once fried, put it in the left sugar syrup for 1-2 minutes.
4. Put the prepared Rabri to the bread slices.
Your dessert is ready to be served now!
3. Roghni Naan
It is a Mughal flatbread and also one of the famous Mughlai vegetarian dishes. Roghni Naan is best enjoyed with chicken and paneer dishes. Moreover, it is easy to prepare.
Ingredients
- 2 teaspoons of Onion Seeds
- 400 gm of all-purpose Flour
- 2 teaspoons of Poppy Seeds
- 4 tablespoons of Flour
For Dough
- 6 tablespoons of Yoghurt (curd)
- 1 ½ teaspoon of Sugar
- 6 teaspoons of Milk
- 1 teaspoon of Salt
- 1 ½ teaspoon of Ghee
- 1 ½ teaspoon of dry Yeast
- 1-2 Egg
Method
1. Take a pan and pour milk in it. Warm it gently. After that, remove the pan and add yoghurt and the beaten eggs. The milk should not be hot; otherwise, it will curdle the eggs which are poured in it.
2. Then put the flour in a bowl and add salt, sugar, ghee and dry yeast to it. Add the milk mixture to it. Wait for some time till the size doubles
3. Make balls from the dough and roll each ball on a flat surface to make naan. Wet both sides of the naan and add some poppy seeds to it.
4. Put the naan to an oven tray and heat for 4-5 minutes.
This dish is best served with chicken dishes.
4. Chicken Korma
Chicken Korma is an authentic Indian chicken curry which is made with various authentic Indian ingredients and spices.
Ingredients
- 300 gm of Chicken
- 10 gm of Cashews
- 1/2 tablespoon of Ginger Paste
- 2 Clove
- 50 gm of Grated Onion
- 1/2 inch of Cinnamon Stick
- 50 ml of Refined Oil
- ½ small Coconut
- ½ cup of Yoghurt (curd)
- ¼ teaspoon of grated Nutmeg
- 1 tablespoon of Lime Juice
- 1 tablespoon of Sesame Seeds
- ½ tablespoon of Garlic Paste
- 2 Green Cardamom
- 1-2 leaves of Bay Leaf
- 125 gm of peeled Potato
- Salt as per taste.
Method
1. Take a frying pan and on medium flame, dry roast coconut, sesame and cashews together. Grind these ingredients once roasted. Now mix this with curd, ginger, onions and garlic.
2. Wash the chicken. Take a bowl and add chicken pieces to it with paste and ginger: onions and garlic. Marinade the chicken and keep it aside for approx. 1 hour.
3. Now take another pan and on medium flame, heat oil and add green cardamom, cinnamon, bay leaves and cloves. After some time, add the chicken along with the paste.
4. Cook this over low flame. Add lime juice and potatoes when chicken is cooked. Remove the curry after a few minutes and garnish it. Add green chillies, coriander to it.
5. It is best served with naan or roti and is very easy to make at home.
5. Rogan Josh
Rogan Josh is a signature dish of the Mughlai cuisine. This dish comes from Kashmir and can be made with lamb, meat or chicken. This Mughlai recipe includes basic ingredients like red chilli, cinnamon, cardamom, bay leaves etc. and is mixed with meat.
Ingredients
- 1 Kg meat
- 1 cup Mustard/Refined Oil
- 3 tablespoons of Red Chilli Powder
- 3 tablespoons of Fennel Powder
- 3 tablespoon brown of Cardamom Powder
- 1 tablespoon of Asafoetida
- 4 Green Cardamom
- 2 Cinnamon sticks
- 2 Bay leaves
- 2 tablespoons of ginger powder
- 2 tablespoons of cumin powder
- 2 Cloves
- 1/3 tablespoon of saffron (optional)
- 1 cup of curd
- Salt as per taste
Method
1. Wash the meat and heat oil in a pressure cooker.
2. Put cinnamon, bay leaves, a teaspoon of salt, cloves, green cardamom, asafoetida and meat together. Fry the meat till it turns brown and then add a cup of water to it. Add the red chilli powder and saffron to it and keep stirring it for 1-2 minutes.
3. Put the curd in the mixer and put it in the pressure cooker after that. Stir it till the whole mixture turns red.
4. Add 2 cups of water, ginger powder, fennel powder in a pressure cooker for 2-3 minutes.
5. Peel and grind green and brown cardamom and add to the dish. At last, sprinkle cumin powder on it and serve.
Rogan Josh is best served with Steamed Rice, Roti or Naan.
FAQs
Q. Which are the best vegetarian Mughlai dishes?
A. Roghni Naan, Paneer-Mutter Biryani and Akbari Daal are some of the famous vegetarian Mughlai dishes.
Q. What is Mutton Biryani best served with?
A. If you want your fellows to relish the best taste of Mutton Biryani, serve it with raita.
Q. From where did Rogan Josh dish come?
A. Rogan Josh came from the kitchens of Kashmir and is also a very famous Mughlai non-vegetarian dish.
