Mughlai Biryani is, indeed, a royal food item that summarises the rich flavour and aromatic spice richness of the exquisite Mughal Empire. This rice-based delicacy is a feast for the senses as aromatic basmati rice is layered with moist, marinated typically chicken, lamb, or beef to be perfectly cooked. Preparation starts with marinating the meat in yoghurt along with saffron and a mix of spices, cardamom, cloves, and cinnamon. This makes it tender but infuses deep, aromatic flavours into it. Simultaneously, the rice is parboiled with spices so that the aroma of the broth from the aromatic broth sets into it. The traditional "dum" technique is used widely in cooking, where the process involves layering partly cooked rice and marinated meat in a very heavy pot and sealing it with dough. savour this authentic Mughlai biryani recipe. That helps to seal the steam inside, allowing the dish to cook slowly whilst its flavours blend and create a highly savoury profile. After being served, Mughlai Biryani is garnished with fried onions, fresh herbs, and boiled eggs or nuts, sometimes to add textures and colours to the dish. Often, it comes along with raita or salad, thus making a well-rounded meal. Here's a flavourful recipe of Mughlai biryani for special occasions. Mughlai Biryani was not a meal; it was the celebration of history and culture. It remains as richly appetizing for all those people who can enjoy the lavish flavours and aromatic appeal that infuses the richness of its taste, from jubilant ceremonies, marriages, and similar special occasions.

• 1.5 kg chicken legs
• 4 onions sliced
• 3 tbsp ginger garlic paste
• 1/2 cup yoghurt
• 1/4 kg tomatoes sliced
• 6 green cardamom
• 2 black cardamom
• 1 tsp shahi zeera
• 6 cloves
• 1 tsp black whole pepper
• 3 bay leaves
• 2 cinnamon sticks
• 2 tsp coriander powder
• 2 tsp salt
• 1/2 tsp white pepper powder
• 1/2 tsp nutmeg powder
• 1 tsp macis powder
• 7 green chilies
• 1/2 cup coriander leaves
• 1/4 cup mint leaves
• 2 tsp lemon juice
• 1/2 cup olive oil
• 1/4 tsp saffron strands
• 1/4 tsp orange food color
• 5 cup basmati rice
• 4 eggs

• Mughlai biryani is a classic dish that encompasses the traditions of the Mughal Empire with the fragrance of Indian flavours.
• Well known for its flashy layering of spices, tenderly cooked chicken, and fragrant basmati rice, it's perfect for any party. Here is a detailed recipe to guide you in making this delicious dish.
• Start with 1.5 kg of chicken legs, cut into drumsticks and then separated into two portions to allow it to cook evenly. Chicken forms the major vehicle in this biryani and soaks all the aromatic spices and flavour. Leave this aside and prepare the other ingredients as follows.
• Add four sliced onions in a large bowl. Add three tablespoons of ginger-garlic paste and saut them until they turn golden brown in a pan, which deepens the flavour. Then add 1/2 cup of yoghurt and ¼ kg of sliced tomatoes. The curdling of yoghurt tenderises the chicken while the tangy tomatoes add an apparent allusion to a balance with the spices.
• Now, let's add the spices to really flavour the dish. We'll add in 6 green cardamom pods, two black cardamom pods, one teaspoon of caraway seeds, shahi jeera, six cloves, one teaspoon of black whole pepper, three bay leaves, and two medium-sized cinnamon sticks.
• These spices provide an aromatic base that is quintessential in Mughlai food. Stir them all well so that the flavours of the spices get poured into the chicken as well as into the vegetables.
• Add two teaspoons of coriander powder, two teaspoons of salt (to taste), 1/2 teaspoon of white pepper powder, 1/2 teaspoon of nutmeg powder, and one teaspoon of macis powder to intensify the flavours further. These spices warm and complicate the biryani, bringing it to a greater regal deliciousness.
• Add 7 green chillies and chopped coriander from 1/2 cup to ¼ cup with mint for heat and freshness. These herbs bring the perfume of flavour and a gorgeous colour that complements the dish. Finish it off with two teaspoons of lemon juice for the refreshing tanginess of the richness of the chicken.
• Put the chicken mixture in a huge pan and heat 1/2 cup of olive oil over medium heat. Stir occasionally until the chicken turns brown, and then the oil is extracted from the spices and cooked.
• At the same time, prepare the saffron infusion: soak ¼ teaspoon of saffron strands in 1/2 cup of warm milk, allowing the saffron to impart its colour and flavour. This would give the biryani its characteristic colour and a mild fragrance.
• Preparing the rice: Wash 5 cups of long-grain basmati under running water until clear. Soak this for almost 20 minutes and then drain the water. Let another pot of water boil, put the soaked rice in it, and cook till it is about 70% done. Then drain it off.
• Layering is of utmost importance in biryani. Half the half-cooked rice in the pot with chicken. Sprinkle saffron-infused milk over this layer, followed by the remaining rice. On top, sprinkle ¼ teaspoon of orange food colour for that characteristic biryani look.
• Top with 4 boiled eggs, cut in halves. This way, close the pot and cook it on low heat for about 30-40 minutes, allowing all the flavours to meld into each other and the rice to finish cooking. The process is called "dum." It's magic performed on biryani, and all makes the difference.
• After it's cooked, fluff the biryani with a fork. Then, mix the layers carefully in a way that the rice grains won't break.
• Serve your recipe of Mughlai biryani hot topped with extra fresh herbs if needed. This way, your guests will fall in love with this royal dish, and you'll add it to your recipe book. Enjoy rich flavours and aromatic spices in Mughlai biryani!