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A royal, slow-cooked rice dish layered with mixed vegetables in a creamy, aromatic gravy. Infused with saffron and whole spices, this biryani is a true celebration of Mughlai flavors, perfect for special occasions.
For 4 servings
Preparation
Make Birista (Fried Onions)
Par-boil the Rice
A royal, slow-cooked rice dish layered with mixed vegetables in a creamy, aromatic gravy. Infused with saffron and whole spices, this biryani is a true celebration of Mughlai flavors, perfect for special occasions.
This mughlai recipe takes 85 minutes to prepare and yields 4 servings. At 784.41 calories per serving with 21.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Cook the Vegetable Gravy
Layer and 'Dum' Cook
Serve
Replace ghee with a neutral oil, use a plant-based yogurt (like cashew or coconut), and substitute paneer with firm, cubed tofu or more vegetables.
Add 1 cup of cooked chickpeas or soya chunks to the vegetable gravy for an extra protein kick.
Add a handful of fried cashews and golden raisins during the layering process for a classic royal Mughlai touch of sweetness and crunch.
Feel free to use other vegetables like mushrooms, bell peppers, or sweet corn based on availability and preference.
The variety of vegetables like carrots, beans, and peas provides dietary fiber, which is essential for good digestion and gut health.
Paneer and cashews contribute a good amount of protein, which is vital for muscle repair, growth, and overall body function.
Spices like turmeric, cloves, and cardamom are not just for flavor; they contain antioxidants and have anti-inflammatory properties that support overall wellness.
Basmati rice is a source of complex carbohydrates, which provide a steady release of energy to keep you active throughout the day.
A single serving of this Mughlai Vegetable Biryani (around 415g) contains approximately 550-650 calories. The exact count can vary based on the amount of oil and ghee used.
It can be a part of a balanced diet. It's a good source of carbohydrates from rice, protein from paneer, and fiber and vitamins from vegetables. However, it is a rich dish due to the use of ghee and fried onions, so it's best enjoyed in moderation, especially for those watching their calorie intake.
Yes, absolutely. To make it vegan, replace the ghee with oil, use a thick plant-based yogurt (like cashew or coconut yogurt), and substitute the paneer with cubed firm tofu or simply add more vegetables.
Mushy rice is usually caused by overcooking it during the par-boiling stage. It's crucial to cook the rice only until it's 70% done—it should still have a distinct bite. Using aged basmati rice also helps, as it's less starchy and holds its shape better.
'Dum' is a traditional slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot on low heat. This method traps steam, allowing the ingredients to cook in their own juices and aromas, which deeply infuses the rice and vegetables with flavor.
This recipe goes great with these complete meals
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Tender, juicy minced mutton meatballs packed with aromatic spices and fried to golden perfection. A classic Mughlai appetizer that melts in your mouth, perfect with mint chutney.
Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
Aromatic Basmati rice cooked with precious saffron strands, whole spices, and ghee. This royal Mughlai dish, studded with nuts and raisins, is perfect for festive meals.
