Mughlai Biryani Recipe

How does it differ from the usual Biryani recipe? Well the flavors completely differs between a Hyderabadi and a Chettinad Biriyani, ans so does the Mughalai one, fussy foodies like me can make out pretty well. It has a distinct aroma cos of the slow cooking style and the variety of masalas added in it, making it kinda a sweetish spicy delicacy..i think the badam and the raisins do the trick.. lets c how i made it...

Mughlai Biryani Recipe

Ingredients
Biryani rice - 2 cups
Vegetables - you can use potatoes, carrot, beans and peas, diced into small pieces.
Onion - 1 large or 2 medium sized
Tomatoes - 1 large sized
Badam (Almonds) - a hanful, skin-peeled
Raisins - optional
Cinnamon, Bay leaves and cloves - 1 or 2 of each
Ginger-garlic paste - 1/2 tsp
Garlic cloves - 2 to 3 mashed well
Turmeric powder - 1/2 tsp
Red Chilli powder - 1/2 tsp
Coriander powder - 1/4 tsp
Fresh ground pepper - 1/4 tsp
Jeera powder - 1/4 tsp
Garam masala powder - 1/4 tsp
Kesari powder ( food coloring - 1/2 pinch (optional)
Curd - 1/2 cup
Milk - 1/2 cup
Jeera (cumin seeds) - 1/4 tsp
Elatchi (cardamom) - 2 oe 3 well crushed
Coriander leaves - finely chopped for garnishing
Green chillies - 1 or 2 depending on size
Ghee and oil to saute
Salt to taste


















Method
Make a paste out of almonds, garlic, peppers and jeera, in this case you dont need to use them in powder form once again.
Keep a part of the almonds aside to fry in ghee for garnishing later.
In a heavy bottom kadai, use oil to splutter jeera, cinnamon/cloves/elatchi/etc.
Add chopped onions to the masala and let it fry until golden brown.
Now add the chopped tomatoes and let it cook.
Add the powders, salt and little more oil and cook well till raw smell fades off.
Bring in the milk and curd and cook for few more minutes in lower flame.
Boil the vegetables and rice separately and add this mixture.
Garnish with fried badam, raisins and sprinkle coriander leaves on top!

Instead you can mix the rice and veggies raw together with the mixture made and let it cook slowly in a rice cooker or just in the kadai, might take longer but you can enjoy the aroma!