Mughlai food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. The Mughals did everything in style and splendour. Since they ate very rich food they reduced the number of intake during the day. That is the reason why Mughlai recipes are rich in fat, carbohydrates and proteins.
BIRYANI BADSHAHI RECIPE
1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water
How to make biryani badshahi:
First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.
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