Mughal Biryani is a delightful and aromatic rice dish that originated during the Mughal era in India. This exquisite recipe combines tender mutton, fragrant basmati rice, and a blend of spices to create a flavorful and indulgent meal. The dish is known for its rich flavours and the perfect balance of spices, making it a favourite among biryani lovers.
The mutton is marinated with ginger, garlic paste and salt to prepare Mughal Biryani, ensuring that each piece is infused with delicious flavours. The onions, tomatoes, and ginger garlic paste are sautéed to create a fragrant base. Combining spices, including red chilli powder and coriander powder, adds a delightful kick to the dish.
Adding ground almond paste and coconut milk gives the biryani a creamy and nutty flavour, elevating it to a new level. The basmati rice is cooked separately and layered with partially cooked mutton and spices. The dish is then cooked on low heat, allowing the flavours to meld together and the rice to absorb all the aromatic goodness.
Mughal Biryani is a complete meal and is often served with onion raita, which adds a refreshing contrast to the rich and flavorful biryani. This dish is perfect for special occasions, family gatherings, or when you want to taste Mughal royalty.
Mughal Biryani
About the Recipe
This recipe is worth trying because it simplifies a classic biryani into a manageable process without sacrificing flavor. You marinate the mutton briefly with ginger garlic paste, then build layers of taste by frying whole spices and sautéing onions until golden. The coconut milk and nut paste create a creamy gravy that keeps the rice moist and flavorful as it cooks.
Everything simmers together in one pan, which means fewer dishes and a dish that tastes like it took much longer to make. The result is aromatic, filling, and satisfying, with tender mutton and perfectly cooked rice in every serving.
Why you will love this recipe
The combination of coconut milk and ground almonds gives this biryani a rich, velvety texture that coats each grain of rice. The mutton stays tender because it cooks slowly with the spices and liquid, so you do not have to worry about dry or tough meat. I always soak the nuts for a few minutes before grinding because it makes the paste smoother and easier to mix into the gravy.
The whole spices add a gentle warmth without overwhelming heat, and the green chillies give just enough kick. It is a one pot meal that feels special enough for guests but simple enough for a weekend family dinner.
Cooking Tips
Rinse the basmati rice several times until the water runs clear to remove excess starch and keep the grains separate. When you fry the whole spices, do not let them burn because that can turn the oil bitter. I usually keep the heat at medium and watch the pan closely. Let the onions turn a deep golden brown before adding the tomatoes because that gives the gravy a sweet, caramelized base. If the rice looks dry while simmering, add a few tablespoons of water and keep the lid on to trap the steam.
Serving and Storing Suggestions
This recipe serves six to eight people and takes about one and a half hours from start to finish, including prep time. Serve the biryani hot with a side of onion raita, cucumber slices, or a simple green salad. Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water, or use the microwave in short intervals to avoid drying out the rice. The flavors often taste even better the next day after the spices have had time to meld.
Similar Recipes
- Hyderabadi Biryani
- Awadhi Mutton Biryani
- Chicken Dum Biryani
- Kolkata Biryani
- Lamb Pulao
Nutrient Benefits
Mutton provides high quality protein and essential minerals like iron and zinc, which support muscle health and energy. Basmati rice is a good source of carbohydrates and has a lower glycemic index compared to other rice varieties. The cashews and almonds add healthy fats, fiber, and vitamin E, which are good for heart health. Coconut milk brings medium chain fatty acids that can be easier to digest. The ginger, garlic, and whole spices offer antioxidants and have anti inflammatory properties that support digestion and overall wellness.
Mughal Biryani
Ingredients
- 1 kg Mutton chopped
- 1 kg Basmati Rice
- 1 cup Curd
- 6 Onions chopped
- 6 Tomatoes chopped
- 100 g Ginger Garlic Paste
- 3 tsp Red Chilli Powder
- 4 tsp Coriander Powder
- 4 Green Chillies slit
- 100 g Cashewnuts soaked in water for a few minutes
- 25 g Almonds soaked in water for a few minutes
- 3 cups Coconut Milk
- Salt as per taste
- Oil as required
- A small piece of Cinnamon
- 1 Clove
- 1 Bay Leaf
Instructions
- Grind the soaked cashew nuts and almonds to a fine paste.
- add the mutton pieces and half of the ginger garlic paste in a bowl. Mix well and season with salt.
- Heat oil in a pan and fry the Cinnamon, clove, and bay leaf for 30 seconds.
- Add the chopped onions, tomatoes, and the remaining ginger garlic paste to the pan. Sauté for 2 minutes until the onions turn golden brown.
- Sprinkle salt, red chilli powder, coriander powder, and slit green chillies into the pan. Mix well.
- Add the ground almond paste and coconut milk to the pan. Stir until well combined.
- Pour enough water into the pan and bring it to a boil.
- Wash the basmati rice thoroughly and add it to the pan with the partially cooked mutton pieces. Mix gently.
- Cover the pan with a lid and simmer over low heat for 10 to 15 minutes, allowing the rice to cook and the flavours to meld together.
- Remove the pan from the heat Once the rice is cooked and the mutton pieces are tender.
- Serve the hot and aromatic Mughal Biryani with onion raita for a complete and satisfying meal.
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Frequently Asked Questions
Can I use chicken instead of mutton in this biryani?
Yes, you can substitute chicken for mutton. Use bone in pieces for more flavor and reduce the cooking time by about ten minutes since chicken cooks faster than mutton.
How do I know when the rice is fully cooked?
The rice is done when the grains are tender but still separate and not mushy. If you see steam escaping and the liquid has been absorbed, lift the lid and check a few grains. They should be soft all the way through.
Can I make this biryani without coconut milk?
You can replace coconut milk with full fat yogurt or heavy cream. The flavor will change slightly, but the dish will still be rich and creamy. Add it at the same stage as the coconut milk.
What if I do not have whole spices like cinnamon and cloves?
You can use a pinch of garam masala or biryani masala powder instead. Add it when you sauté the onions and tomatoes. The flavor will be a bit different but still aromatic and tasty.
How can I prevent the rice from becoming sticky?
Rinse the basmati rice thoroughly before cooking and do not stir it too much once you add it to the pan. Gentle mixing and low heat help keep the grains separate and fluffy.
