Master Timeless Mughlai Dishes With These Chef-Special Recipes

Blending the rich Indian heritage with Persian influences in the country, Mughlai cuisine is absolutely lip-smacking. Whether it is an aromatic serving of one-pot biryani, a platter of crispy kebabs, or bowls filled with creamy korma, Mughlai cuisine is sure to take the spotlight from any spread. Featuring Indian spices, a generous use of dry fruits and nuts, and meticulous cooking processes, the recipes are hard to perfect, but are totally worth the effort. 

If you want to make restaurant-like Mughlai recipes, this is just the right article for you. Curated by the team of professional chefs from Persian Darbar, a heritage restaurant brand known for its timeless Indian-Middle Eastern flavours, follow these easy steps and fill your home and plate with Mughlai classics.

Mutton Biryani

Ingredients:

For the Marination:

  • 500 gm Mutton (bone-in)
  • 100 gm Curd
  • 1 tbsp Ginger-Garlic Paste
  • 1 tsp Red Chilli Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Green Chilli Paste
  • 1 tsp Garam Masala
  • 2-3 Green Cardamoms
  • 2-3 Cloves
  • 1 small stick of Cinnamon
  • Salt to taste

For the Rice:

  • 250 gm Basmati Rice (half-cooked)

For Dum Cooking:

  • Wheat flour dough (for sealing the pot)

Instructions:

  1. In a large bowl, mix mutton with curd, ginger-garlic paste, red chilli powder, turmeric, green chilli paste, garam masala, and whole spices (cardamom, clove, cinnamon). 
  2. Add salt and mix well. Let it marinate for at least 1 hour to allow the flavours to absorb.
  3. Parboil basmati rice until it's 50% cooked. Drain and set aside.
  4. In a heavy-bottomed handi (pot), spread the marinated mutton at the bottom. Layer the half-cooked rice evenly on top. 
  5. Cover the pot with a lid and seal the edges using wheat flour dough to trap the steam.
  6. Place the sealed handi on a low flame and cook for 3 hours. The slow cooking allows the meat to tenderise and the rice to absorb all the rich flavours of the spices and juices from the mutton.
  7. After 3 hours, remove from the heat and let it rest for 10 minutes before breaking the seal. Gently mix before serving.
  8. Serve hot, straight from the handi, with a side of raita or salan.

Galouti Kebab

Ingredients:

  • 500 gm Boneless Mutton (finely minced)
  • Garam Masala (Indian spice blend)
  • Gulab Kapta (a fragrant spice blend unique to this recipe)
  • Milk (for marination)
  • Mawa (khoya), Rava (semolina), Maida (all-purpose flour) – small amounts for binding
  • Ghee and Oil (for pan frying)
  • Sheermal or Shejmal (small, sweet flatbreads/naans)

Instructions:

  1. Finely grind boneless mutton 3-4 times with garam masala, gulab kapta, and spices until very soft.
  2. Mix the minced meat with milk, mawa, rava, and maida for binding.
  3. Form small, round tikkis (patties).
  4. Pan-fry gently on a tawa over very low heat with ghee and oil, cooking slowly to keep kebabs soft.
  5. Place kebabs on small pieces of sweet sheermal or shejmal naan.