Must-Try Mughlai Recipes for a Royal Feast—Cook Like a Pro!

Mughlai recipes, known for their rich, aromatic, and indulgent flavors, are a hallmark of Indian culinary heritage. Developed in the royal kitchens of the Mughal emperors, this cuisine blends Persian, Turkish, and Indian influences, resulting in dishes that are truly fit for royalty. If you want to recreate the grandeur of a Mughlai feast at home, here are some must-try Mughlai recipes that will help you cook like a pro!

1. Mughlai Chicken Korma—A Royal Delight

Ingredients:

• 1 kg chicken, cut into pieces
• 2 large onions, finely sliced
• 1/2 cup yogurt
• 1/4 cup cream
• 1 tbsp ginger-garlic paste
• 1/2 cup cashew paste
• 1/2 cup ghee
• 1 tsp cardamom powder
• 1 tsp cinnamon powder
• 1 tsp nutmeg powder
• 1 tsp turmeric
• 1 tsp garam masala
• Salt to taste
• Saffron strands soaked in warm milk

Instructions:

1. Heat ghee in a pan and fry onions until golden brown. Remove and grind into a paste.
2. In the same pan, add ginger-garlic paste and sauté until fragrant.
3. Add chicken and cook until it turns golden.
4. Stir in yogurt, cashew paste, and ground onion paste. Mix well.
5. Add all the dry spices and salt. Cook on low heat until the chicken is tender.
6. Pour in cream and saffron milk. Let it simmer for a few more minutes.
7. Serve hot with naan or rice.

2. Shahi Paneer—A Creamy Vegetarian Delight

Ingredients:

• 250 g paneer (cottage cheese), cubed
• 1/2 cup fresh cream
• 1/2 cup yogurt
• 2 tbsp ghee
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp cashew paste
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1/2 tsp cardamom powder
• 1/2 tsp cinnamon powder
• Salt to taste
• Saffron strands for garnish

Instructions:

1. Heat ghee in a pan and sauté onions until golden.
2. Add tomato puree, cashew paste, and all the dry spices. Cook until the oil separates.
3. Add yogurt and cook on low heat.
4. Stir in paneer cubes and fresh cream.
5. Let it simmer for a few minutes before garnishing with saffron.
6. Serve with butter naan or jeera rice.

3. Mutton Rogan Josh—The Ultimate Mughlai Meat Curry

Ingredients:

• 1 kg mutton, bone-in
• 1/2 cup yogurt
• 2 onions, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 tbsp mustard oil
• 1 tsp Kashmiri red chili powder
• 1 tsp turmeric
• 1 tsp garam masala
• 1 tsp fennel powder
• 1 tsp cumin powder
• 1/2 tsp cardamom powder
• Salt to taste

Instructions:

1. Heat mustard oil in a pan and sauté onions until golden.
2. Add ginger-garlic paste and cook until the raw smell disappears.
3. Add mutton and sear until browned.
4. Stir in yogurt, tomato puree, and spices. Cook until well combined.
5. Add water and let the curry simmer until the mutton is tender.
6. Serve hot with basmati rice or tandoori roti.

4. Mughlai Biryani – A Fragrant Rice Dish

Ingredients:

• 2 cups basmati rice
• 500 g chicken/mutton
• 1/2 cup yogurt
• 1 large onion, sliced
• 2 tomatoes, chopped
• 1 tbsp ginger-garlic paste
• 1/2 cup milk infused with saffron
• 1/2 cup fried onions
• 1/4 cup cashew and raisin mix
• 1/4 cup ghee
• 2 bay leaves
• 1 cinnamon stick
• 2 cardamom pods
• Salt to taste

Instructions:

1. Wash and soak rice for 30 minutes.
2. Heat ghee in a pot and add bay leaves, cinnamon, and cardamom.
3. Add sliced onions and sauté until golden brown.
4. Add ginger-garlic paste, tomatoes, and chicken/mutton. Cook until the meat is tender.
5. Stir in yogurt and mix well.
6. In another pot, cook rice until 70% done.
7. Layer rice over the cooked meat, drizzle saffron milk, and top with fried onions, cashews, and raisins.
8. Cover and cook on low flame for 20 minutes.
9. Serve hot with raita or salan.

5. Sheer Khurma—The Perfect Mughlai Dessert

Ingredients:

• 1/2 cup vermicelli
• 2 cups full-fat milk
• 1/2 cup sugar
• 2 tbsp ghee
• 10 almonds, sliced
• 10 cashews, chopped
• 10 raisins
• 5 dates, chopped
• 1/2 tsp cardamom powder
• 1/4 tsp saffron strands

Instructions:

1. Heat ghee in a pan and roast vermicelli until golden.
2. Add milk and let it simmer until thickened.
3. Stir in sugar, cardamom powder, saffron, and dry fruits.
4. Cook until the flavors blend well.
5. Serve warm or chilled.

Recreating Mughlai recipes at home brings a royal touch to any meal. Whether you’re preparing a grand feast or simply want to enjoy authentic flavors, these recipes will surely transport you to the opulent dining tables of the Mughal era.

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