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Mughlai Magic
Esgee's Kitchen

Mughlai Magic

Mughlai cooking has for long occupied an important place in the Indian household. It stands apart with its rich flavor and lays emphasis on good ingredients, slow cooking and varied spices. Here are some Mughlai recipes to add variety to your menu.

1. Kesari Pulao

Prep Time: 8-10 minutes Cooking Time: 25 minutes

Mughlai Magic
  • ½ kg Basmati rice
  • 1 onion sliced thin
  • 2-3 garlic flakes chopped fine
  • 1 teaspoon salt
  • ½ teaspoon turmeric powder
  • ½ teaspoon cumin seeds
  • ½ teaspoon saffron soaked in a little hot water
  • 2-3 tablespoons ghee.

Wash rice and drain out water. Heat ghee in a pan and fry the onions till they turn soft and pink. Add garlic, cumin and turmeric. Continue frying for a minute. Add rice and stir till well coated. Add twice the quantity of water, salt and saffron. Stir and cook covered on low flame till rice is cooked. Serve the yellow, aromatic rice hot.

P.S. You may like to garnish the pulao with fried cashew nuts and raisins.

2. Boti Kabab

Prep time: 10 minutes & 8 hours for marinating Cooking time: 10-15 minutes

Mughlai Magic
  • 750 grams lamb cut into 1 inch cubes
  • 2 onions cut into quarters
  • Lemon wedges
  • For marinade
  • 1 teaspoon pepper powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 cup curd
  • ¼ cup vegetable oil
  • 2 teaspoons coriander powder
  • Salt to taste

Beat curd along with salt and spices. Add the lamb cubes and allow marinate overnight/ 6-8 hours. Separate the layers of the cut onion. Thread onion pieces and meat alternately onto skewers. Brush with oil and grill for 5-7 minutes turning the kebabs around on the flame. Serve hot and garnish with lemon wedges.

3. Mutton Malai

Prep time: 15 minutes Cooking time: 1 hour

Mughlai Magic
  • 1 kilogram mutton
  • 1 cup milk
  • ½ teaspoon ginger chopped fine
  • 2-3 tablespoons almond paste
  • 4 cloves
  • 10-12 pistachios
  • 6 cardamoms
  • 20-25 raisins
  • 2-3 pieces of cinnamon
  • 1 teaspoon aniseed
  • 1 teaspoon chili powder
  • ½ teaspoon saffron
  • 1 teaspoon pepper powder
  • A pinch of asafetida
  • ½ kilogram ghee/ vegetable oil
  • Salt to taste

In a pan gently heat almond paste and milk and stir well. When it thickens and a thick layer is formed, pierce a hole in a corner and drain out milk. Pour out milk and pour this into the pan again over the thick cream. Repeat process 3 or 4 times or till there is no milk left. Set pan aside to cool.

On a gresed board pound the meat adding spices and salt alternately. When meat is about ¼ inch thick, cut thickened cream into strips and place it over meat. Garnish with pist, raisins and saffron. Roll tightly and prick with toothpicks to hold the roll. If required use string to tie each roll. Set aside for ½ hour. Then, steam the meat till tender [15 minutes]. Take out the meat and fry gently in ghee/oil. Remove toothpicks and string before serving this delicious Mutton Malai.