Introduction: Mughlai Biryani Recipe
Mughlai Biryani Recipe: Vegetable Mughlai Biryani is a delicately flavored dish, rich with spices, nuts, and dried fruits. This biryani, characterized by its mild taste, is a perfect choice for a sumptuous meal. Here’s how you can prepare this delectable dish with step-by-step instructions and accompanying photos.
Ingredients: Mughlai Biryani Recipe
For Cooking Rice:
- 1.5 cups basmati rice
- 1 inch cinnamon stick
- 1 medium Indian bay leaf
- 2-3 strands of mace
- 3 cloves
- 3 green cardamoms
- 5 cups water
- ½ teaspoon salt
For White Paste:
- 10-12 blanched almonds
- 1 tablespoon melon seeds (soaked)
- 1 tablespoon desiccated coconut
- 2 tablespoons water
For Mughlai Biryani Gravy:
- 3-4 tablespoons Ghee
- 10-12 almonds
- 15-16 raisins
- 10-12 cashews
- 1 large onion, thinly sliced
- 1 medium Indian bay leaf
- 3 cloves
- 1 inch cinnamon stick
- 2 strands of mace
- 3 green cardamoms
- 1 black cardamom
- 8-9 black peppercorns
- 1 teaspoon caraway seeds
- 1 tablespoon Ginger Garlic Paste
- 2.5 to 3 cups mixed veggies (carrots, french beans, potatoes, mushrooms, cauliflower, broccoli, etc.)
- ⅓ cup green peas
- ½ teaspoon Kashmiri red chili powder
- ½ cup Curd (yogurt)
- ⅔ cup water
- ½ teaspoon Garam Masala or biryani masala powder
- Salt to taste
For Layering:
- 150-200 grams Paneer (optional)
- 3 tablespoons warm milk + ⅛ teaspoon saffron strands
- 2 tablespoons chopped mint leaves
- 2 teaspoons rose water or kewra water
Instructions: Mughlai Biryani Recipe
Preparation:
- Rinse basmati rice under running water until the water runs clear of starch. Place the rice in sufficient water and let it soak for 30 minutes. Once the time is up, drain the rice and set it aside.
- Soak 10 to 12 almonds and 1 tablespoon melon seeds in 1/3 cup hot water for 30 minutes. Later, drain the almonds and melon seeds and transfer them to a small grinder jar. Add 1 tablespoon desiccated coconut and 2 tablespoons water. Grind into a smooth paste and keep aside.
- While the rice and almonds + melon seeds are soaking, prepare the other ingredients. Rinse, peel, and chop all the veggies. Slice 1 large onion thinly. Crush 1 inch ginger and 7 to 8 medium garlic cloves to a paste. Chop a few mint leaves.
Cooking Rice:
- In a deep-bottomed pan, add 5 cups water and bring it to a boil. Add whole spices – 1 inch cinnamon, 1 medium Indian bay leaf, 2 to 3 strands of mace, 3 cloves, and 3 green cardamoms.
- Add the rice and 1/2 teaspoon salt. Cook until the rice is 75% done. Strain the rice in a colander and rinse gently with water to stop the cooking process. Keep aside.
Making Vegetable Gravy for Mughlai Biryani:
- In a pressure cooker, heat 3 to 4 tablespoons ghee. Fry almonds, raisins, and cashews until golden. Remove and set aside.
- Add thinly sliced onions to the remaining ghee. Sauté until golden brown. Remove half for layering.
- Add whole spices to the cooker. Then add ginger-garlic paste and sauté for a few seconds.
- Add mixed veggies and Kashmiri red chili powder. Sauté for 2 to 3 minutes.
- Stir in the ground white paste, fresh curd/yogurt, and water. Season with salt. Pressure cook for 8 to 9 minutes or 1 to 2 whistles.
- Once the pressure settles down, check the gravy consistency. If thin, simmer until slightly thick. Add garam masala powder and mix well.
Assembling and Layering Mughlai Biryani:
- Soak 1/4 teaspoon saffron strands in 3 tablespoons warm milk.
- Grease a heatproof oven-safe bowl with ghee or butter. Layer half of the vegetable gravy, paneer cubes, and rice. Sprinkle saffron soaked milk, fried dry fruits, fried onions, and mint leaves.
- Repeat the layers. Sprinkle rose water or kewra water.
- Seal tightly with aluminum foil. Bake at 200 degrees Celsius for 20 to 25 minutes.
- Allow to rest for 5 minutes before serving. Serve with onion-tomato raita.
Notes:
Substitutions: You can use thick coconut milk instead of curd, butter or oil instead of ghee, pumpkin seeds instead of melon seeds, fresh coconut instead of desiccated coconut, and tofu instead of paneer.
Conclusion
Vegetable Mughlai Biryani Recipe is a delightful dish that offers a blend of rich flavors and textures, making it a favorite among biryani lovers. By following the step-by-step instructions provided and experimenting with ingredients and accompaniments, you can create a delicious and memorable meal for yourself and your loved ones. Enjoy the aromatic and flavorful experience of Vegetable Mughlai Biryani as a perfect choice for any occasion.
FAQs about Mughlai Biryani Recipe
What is Vegetable Mughlai Biryani?
Vegetable Mughlai Biryani is a flavorful dish known for its mild taste, enriched with spices, nuts, and dried fruits. It’s a popular biryani variant that offers a sumptuous and satisfying meal experience.
How do you make Vegetable Mughlai Biryani?
To prepare Vegetable Mughlai Biryani, start by cooking basmati rice with aromatic whole spices. Meanwhile, prepare a creamy white paste using almonds, melon seeds, and desiccated coconut. Then, cook a flavorful vegetable gravy with mixed veggies, spices, and yogurt. Finally, layer the rice and gravy with paneer cubes, saffron-infused milk, fried dry fruits, and onions before baking until done.
Can I customize this biryani according to my preferences?
Yes, Vegetable Mughlai Biryani offers room for customization. You can adjust the spice levels according to your taste preference. Additionally, you can add or omit specific ingredients, such as using different vegetables or skipping the nuts based on your dietary requirements.
Can I make Vegetable Mughlai Biryani ahead of time?
Yes, you can prepare Vegetable Mughlai Biryani ahead of time. Simply assemble the layers and refrigerate the dish before baking. When ready to serve, bake it as directed in the recipe. This allows you to save time on the day of serving while still enjoying a freshly baked biryani.
What can I serve with Vegetable Mughlai Biryani?
Vegetable Mughlai Biryani pairs well with various accompaniments such as onion-tomato raita, cucumber mint raita, or yogurt salad. You can also serve it with pickles, papadums, or a side salad for a complete and satisfying meal experience.
