Mughlai cuisine is rich and flavorful. It uses nuts, peas, carrots, onion, curd, cream saffron, and whole spices like clove and cardamom.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
In a blender,add green chilies,ginger,garlic,onion and water,blend well & put aside.
In a bowl ,add yogurt,red flavouring,salt,turmeric powder,coriander powder,cashew batty powder,mix well & put aside.
In the pot,add drawn butter and let it soften.
Add cumin seeds,black cardamom,green cardamom,star anise,cloves,cinnamon sticks,bay leaves and blend.
Now add onion mixture,mix well and cook for 6-8 minutes.
Add knorr chicken cubes and blend well.
Add potatoes,cauliflower,carrot,peas and blend well.
Add water and blend well,cover and cook on low flame for 4-5 minutes.
Now add spiced yoghurt and blend well.
-8 add black pepper crushed, kewra water and blend.
Add bush,mix well and cook on high flame till oil separates.
Add mint leaves,fresh coriander and deep-fried onion.
In cream,add yellow food colour and yoghurt,whisk well and add it in the pot. Add poached rice,fried onion,cover and steam cook on low flame for 8-10 minutes & serve!