Mughlai Pulao Recipe | How to make Mughlai Pulao

Mughlai Pulao Recipe (NON-VEG RECIPE)

Biryani itself is a very delicious treat and when it is Mughlai Pulav it is bound to be a double treat with double richness. One of the best rice dishes you will ever find, Mughlai pulao can make for a delicious treat for your family and friends on special occasions and festivals like Ramadan. Cooked using rice, chicken, and ground spices this one is a lip-smacking therapy for your appetite.

Biryani is a favorite rice dish through the Indian sub-continent. It's a spectacular recipe of a range of spices, saffron, and caramelized onions, and has become the most aromatic rice possibly cooked. To all its attractiveness, this is a dish suit for being offered on the royal court.

Biryani is not challenging in any way to prepare like many think. It’s just a bit time-consuming and it also requires that little extra special attention when we do it. The cooking procedure for Biryani shows up the excellence of cooking art

The non-veg biryani can include seafood. Even though initially cooked with meat, biryani is now also prepared with veggies, specifically in India, the place where a significant number of individuals are vegetarian. The veg biryani is prepared with rice, masala, and non-meat ingredients like potatoes and cauliflowers

Ingredients:

• 750 gm chicken

• 15 cashews

• 2 tablespoon pistachios

• 3/4 cup ghee

• 1 1/4 tablespoon ginger paste

• 1/2 tablespoon fennel seeds

• 1 tablespoon salt

• 2 cinnamon stick

• 4 green cardamom

• 3 cup rice

• 2 black cardamom

• 1 tablespoon ghee

• 3 tablespoon blanched almonds

• 2 tablespoon raisins

• 2 onion

• 1 tablespoon cumin seeds

• 1 tablespoon coriander seeds

• 2 bay leaf

• 8 clove

• 10 black pepper

• 6 cup water

• 1 1/4 tablespoon garlic paste

For Marination:

• 3 tablespoon tikka masala

• 2 tablespoon lemon juice

Recipe:

• Step 1

  First of all, marinate chicken with tikka masala and lemon juice for about 2 to 3 hours.

• Step 2

  Then put a frying pan on medium flame and heat ghee in it. When the ghee is melted, fry cashew nuts, almonds, pistachios, and raisins in it. When done, set aside.

• Step 3

  In the same pan, heat a little ghee and add the marinated chicken. Stir fry, until it changes color and is half done; then set aside.

• Step 4

  Now in the same oil, add sliced onions and fry until brown. After the onions are sauteed and are translucent, add ginger-garlic paste and saute them.

• Step 5

  Next, add cumin seeds, fennel seeds, coriander seeds (crushed), salt, bay leaves, cinnamon stick, cloves, green cardamom, black peppercorns, and black cardamom. Saute them once and give it a proper mix and fry it for 3-4 minutes.

• Step 6

  Add rice and mix it well. Then add water and stir. Now add fried chicken in it and cover and cook on high flame until most of the water dries.

• Step 7

  Finally, add fried nuts to the pan and cover with a lid. Let it steam cook for 10-15 minutes on low flame. Mughlai pulao is ready, serve immediately with raita or pickle.