The Mughlai biryani recipe is a good addition to biryani recipes. It is a yummy and healthy recipe because a lot of vegetables are added to it. You can add carrots, potatoes, mushrooms, peas, beans, broccoli, and cauliflower. It can be served with mint raita or cumin raita. It is healthy for the kids as well. For kids who don’t eat vegetables, it is a good alternate source to make them vegetable lovers. You can cook it in a pot over the stove as well as bake in an oven but here I am giving a Mughlai biryani recipe for cooking in the pot.
Ingredients of Mughlai Biryani:
Rice:
Choose good quality rice for making biryani because it tastes good.
Vegetables:
You can add vegetables of your choice.
Whole spices:
Add whole spices while boiling rice as well as while making vegetable gravy
Curd:
Add 1/2 cup of curd while making gravy.
Nuts:
Almonds, cashews, melon seeds, and raisins are added but you can add them according to your taste and choice
Tips and Tricks
Choose good quality rice
Rinse spp all the starch removes from the rice.
Soak rice for 30 minutes before boiling.
Add vegetables of your choice.
Add nuts of your choice.
After dum for 20 minutes check whether the gravy dries otherwise kept on damm for 10 more minutes.
Here you can find some more interesting recipes
Beef yakhni pulao
Kabli pulao
Fish tikka Biryani
Zarda
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Ingredients
-
For cooking rice
- For white paste
- For Mughlai biryani gravy
- For layering
Instructions
- pick and rinse basmati rice till all the starch of rice removes. Then soak rice for 30 minutes.
- Soak 10-12 almonds and melon seeds in warm water. Rinse them . peel amonds and add them in a small grinder, add melon seeds and 1 tbsp of dessicated cotton and 2 tbsp of water to make a paste.
- Cut all the veges. Cut onion into thin slices. Chop mint leaves. Cooking Rice
- Take a large bottom pan. add 5 cups of water in it And when water come to boil Add whole spices 1 inch cinnamon, 3 green cardamom, 3 strands of mace, 3 cloves and add soaked rice in water.
- When rice boiled about 75% turn off the flame. Drain the rice in colander and rinse with water soo that heat removes from them. Making Vegetable gravy for Mughlai biryani
- In a pressure cooker take 3-4 tbsp of ghee and heat it.
- Add almonds in it and fry until golden then remove them.
- Then fry raisins until they become plumy.
- Then fry cashews until they become golden and crunchy. Remove them.
- Add thinly sliced onion and fry until they become golden and caramalized.
- Remove half of the fried onions and add whole spices in the other half.
- Add ginger garlic paste and saute for a minute.
- Add vegetables and red chili powder and saute for a while. Then add white paste in it and mix.
- Add curd and water as 2/3 cup of water. season with salt.
- Then pressure for 8-9 minutes until 1-2 whistles.
- If gravy looks thin then simmer for a few minutes until desired consistency.
- Add 1/2 tsp of garam masala powder and mix well. Assembling and layering
- Add half of the gravy in another pot. add half of the boiled rice and garnish with roasted nuts and caramalized with onions. Add half of saffrom milk over it. Then add rest of the gravy and layer of boiled rice and again garnish with the same ingredients. and keep on dam for 20 minutes.
- Serve it with mint raita or onion tomato raita.