Mughlai gosht biryani

This is a recipe for a Mughlai gosht biryani that I discovered during a trip to Pakistan. As you probably know, a biryani is a South Asian rice dish that is usually cooked in a special clay pot called a karahi. You can also make your own karahi, but it does take a little effort. This recipe is cooked in a regular pot, and it is the closest I have found to a biryani using the same cooking method.

In the light of recent controversy surrounding a food blogger who was seen on TV, who made a mockery of the “pithi-pethi” gravy and other dishes, I had a chat with a friend who is now the brand ambassador of a food blog. As someone who has been on the blogging website since 2008 and has been through multiple diets, he was surprised to see that there was a sudden uproar over food bloggers and their “attitudes”. His take on it was that food bloggers were just like any other bloggers, they just did what was expected of them.

This biryani is made with chicken and mutton meat and served with mango pickle and raita. The recipe is easy and quick to make and it is sure to be a hit at any dinner party or get-together. The mutton and chicken are cooked separately. Then rest of the recipe is the same as chicken biryani, with some extra ingredients to give it a unique flavor and aroma.

Mughlai biryani is a unique biryani that may be prepared for special occasions. Mughlai biryani is distinct from my other biryani recipes in terms of flavor and appearance. Mughlai biryani – the name indicates that it originates from Mughlai cuisine, which is famous in northern India and derives from the food of the Mughal empire. Mughlai cuisine is known for its mild flavor, aromatic spices, and rich components like as nuts, dried fruits, clarified butter, saffron, and cream. To make my Mughlai biryani more rich and delicious, I added almonds (badam), saffron threads (kesar), ghee (clarified butter), single cream, and, of course, spices. I chose spring lamb meat in my Mughlai biryani since it is delicate and easy to prepare. I used the pakki biryani technique of preparation, which involves first cooking the meat and rice and then adding the dum.

Time to prepare: 45 minutes

1 hour 15 minutes of cooking

Mughlai cuisine

Serves: 5

Mild spiciness

Ingredients

Method

• • To begin, slice the onions and set them aside.
  • Almonds should be soaked in boiling water for a while. This will make peeling much easier, and the skin will simply peel away. Set aside the skinless almonds.
  • To make a fine paste, combine almonds, turmeric powder, and chili powder with water. Set aside the paste.
  • Saffron may be soaked in 2 tbsp of lukewarm milk if desired. However, I used it straight in the curry/gravy.

Mughlai biryani is cooked in four steps.

a. Making a mutton gravy

b. Rice preparation

c. Mixing the gravy with the rice (Layering)

d. Dum

Gravy made with mutton

• • Add oil to a large utensil. When the pan is heated, add the onions and cook until they are tender and golden. It will take about 10–12 minutes. Close the cover and start cooking.
  • When the onions are fully cooked, remove all of them and set them aside. 1/4 of the fried onions should be saved for stacking and garnishing.
  • In the same saucepan, combine entire spices and mutton chunks and stir for 3-4 minutes. Mix in the ginger and garlic paste with the meat. Continue to stir for approximately 3 minutes.
  • Mix thoroughly the almond paste, curd, and 1 cup of water.
  • Cook for approximately 10 minutes on medium heat. Then reduce the heat to low and cook for another 15 minutes. Cook with the lid closed. Stir once in a while.
  • Green chilies, mint, coriander, 3/4 cup sautéed onions, saffron threads, and salt to taste Mix thoroughly and simmer over a medium heat for approximately 5 minutes, or until you get a nice curry consistency.
  • Combine the cream and 1/2 cup water in a mixing bowl and well combine. On medium heat, cook for 4-5 minutes. Close the cover and continue to cook for another 10-12 minutes. The oil should now begin to float on top of the gravy, indicating that the gravy is done.
  • You may cook the rice in the meanwhile. Rice may also be prepared ahead of time.

preparing rice

• • Soak the rice for approximately half an hour in water.
  • Add the rice and salt when the water begins to boil. Boil for just 6 to 7 minutes. Approximately 80% of the rice must be cooked. To prevent additional cooking, rinse under cold tap water.
  • If you stir the grains too much while they’re cooking, they’ll shatter. The grains will be longer after cooking, but they will still be uncooked.

combining the gravy and the rice (Layering)

• • Add all of the garnishing items to the rice as soon as it’s done cooking, except the ghee and lemon juice. Partially mix it so that some white rice is visible. Spread the rice evenly over the lamb curry. Do this in the pot where the final biryani will be cooked (dum).
  • Drizzle the ghee (clarified butter) and lemon juice over the rice in an equal layer.

Dum

• Heat the pot in which the biryani has been stacked for 5 minutes, or until steam is emerging from the sides. Alternatively, just place your palm near the rice to see whether it is becoming hot.
• If steam is visible, continue to simmer for another 4 minutes over medium heat with the lid rapidly closed with aluminum foil (to seal the steam from escaping). Simmer for 15-20 minutes. Turn it off and let it to cool for approximately 15-20 minutes. Do not open the package in the middle. When the Mughlai biryani is done, you can smell it in the rooms closest to the kitchen.
• The rice will not burn if the bottom of your utensil is thick. But don’t worry if it isn’t. Simply place a thick pan or tawa underneath the utensil and cook the rice on a low heat.
• While the biryani is done, you must be cautious when serving it. To prevent the rice grains from splitting, remove the biryani with a large spoon or a saucer gently from one side.
• Serve with raitha, brinjal curry, boiled eggs, or any other side dish of your choice.

Notes

• Only 3/4 of the rice should be cooked. The rice grain may have grown longer than normal, but pressing the rice with your thumb should reveal that it is not completely cooked. You may add a few drops of oil or vinegar to the rice while it’s cooking. While draining, run it under cold water to clean it. These will aid in the separation of the rice grains.
• When mixing the rice, the amount of gravy should be adequate to cover the rice. To achieve the right combination, adjust the quantity of rice or gravy.
• If you wish to cut down on the oil/ghee, go ahead and do so. It’s your choice. However, the onions must be thoroughly cooked in oil or ghee.
• Carefully season the gravy and rice with salt. Use half of the salt amount. This should be simple for you.
• Add 2 tbsp saffron to 2 tbsp water or milk to the rice. Saffron may be replaced with food coloring. Saffron may be put on top of the biryani as well. Finally, a few tablespoons of ghee may be added. It’s your choice.
• For biryani, keep the mutton and rice ratio between 2:1 and 1:1. For example, for 500 gms of rice, you may use 500 gms of mutton to 1 kilogram of rice. You’ll need to tweak the spices as needed.
• You may layer this Mughlai biryani or just add rice and other ingredients to the sauce, like we do with dum biryani.
• Remove some meat with gravy and set it aside if you want layers in your biryani. Put some mutton chunks in the sauce first, then rice, then a few fried onions on top. Then there’s more gravy with mutton chunks, followed by the rest of the rice and additional components for layering. Simmer.

 

Do you know that there is a new biryani in town? Yes, and it is called Mughlai gosht biryani. Mughlai gosht biryani is a special kind of biryani that is very popular in India. The name Mughlai comes from Mughal Empire, which was a Muslim empire in India and Pakistan in the 16th and 17th centuries. The Mughal empire was founded by the army officer Babur Khan in 1526.. Read more about nawabi biryani masala and let us know what you think.