Mughlai Biryani Indian Recipe
A rich and aromatic Mughlai biryani, this dish is traditionally considered fit for royalty.
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Instructions
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Preheat the oven to 350°F (175°C).
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Soak almonds in hot water for 10 minutes, then peel and grind them with garlic and ginger into a smooth paste.
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Wash rice, add enough salted water to cover by at least 4 inches, and boil until it has a firm white core, then strain and set aside.
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Heat 3 tablespoons of ghee or oil in a pan and fry half the onions until caramelized, then drain and set aside.
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In another pan, heat the remaining 3 tablespoons of ghee or oil, add whole spices (cinnamon, peppercorns, cloves, cardamom), and fry until fragrant.
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Add the remaining onions and fry until translucent, then stir in the ginger-garlic-almond paste and cook for 2 to 3 minutes.
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Incorporate coriander, cumin, and garam masala, frying until oil separates, then add lamb or chicken and cook until opaque.
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Stir in yogurt, lime juice, stock, coriander and mint leaves, and salt; cover the pot and simmer until the meat is tender.
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If using food coloring, divide the rice into three portions, coloring one orange and one green while leaving the third white, then mix the three portions after 10 minutes.
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Grease a deep baking dish, then create alternating layers of cooked rice and meat with its gravy, ensuring at least two sets of layers, and garnish with caramelized onions.
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Cover the dish tightly and bake in the preheated oven for 20 minutes, then turn off the oven and let the dish rest until ready to serve.