Craving A Delightful Mughlai Feast This Weekend? Try These Three Decadent Recipes
Last Updated:
Treat yourself to these decadent mutton recipes that celebrate the rich flavours of Mughlai cuisine.
Sundays are all about taking it slow and recharging before diving into the chaos of the upcoming week. You might have planned a luxurious feast at your favourite restaurant, but there's always the hassle of not getting a reservation and long queues. The best way to unwind, then, is by cooking up a feast at home. If you're dreaming of rich, aromatic gravies, tender meats, and the unmistakable indulgence of royal flavours, a Mughlai feast is exactly what you need this weekend.
Known for its luxurious use of spices, nuts, cream, and ghee, Mughlai cuisine brings together the grandeur of Persian-influenced Indian cooking with dishes that feel like a celebration on every plate. Whether you're planning a special dinner or simply want to treat yourself, these three decadent mutton recipes shared by Persian Darbar promise to bring restaurant-style opulence straight to your kitchen.
Ingredients
For the Marination
For the Rice
250 gm basmati rice (half-cooked)
For Dum Cooking
Wheat flour dough (for sealing the pot)
Method
Marinate the Mutton: In a large bowl, mix the mutton with curd, ginger-garlic paste, red chilli powder, turmeric, green chilli paste, garam masala, and whole spices (cardamom, clove, cinnamon). Add salt and mix well. Let it marinate for at least 1 hour to allow the flavours to absorb.
Prepare the Rice: Parboil basmati rice until it's 50% cooked. Drain and set aside.
Layering and Sealing: In a heavy-bottomed handi (pot), spread the marinated mutton at the bottom. Layer the half-cooked rice evenly on top. Cover the pot with a lid and seal the edges using wheat flour dough to trap the steam.
Dum Cooking: Place the sealed handi on a low flame and cook for 3 hours. The slow cooking allows the meat to tenderise and the rice to absorb all the rich flavours of the spices and juices from the mutton.
Resting and Serving: After 3 hours, remove from heat and let it rest for 10 minutes before breaking the seal. Gently mix before serving.
To Serve: Serve hot, straight from the handi, with a side of raita or salan. Each bite offers aromatic rice, succulent mutton, and the warmth of traditional Mughlai spicesan indulgent, soulful experience.
Galouti Kebab
Ingredients
500 gm boneless mutton (finely minced)
Garam masala (Indian spice blend)
Gulab kapta (a fragrant spice blend unique to this recipe)
Milk (for marination)
Mawa (khoya), rava (semolina), maida (all-purpose flour) – small amounts for binding
Ghee and oil (for pan frying)
Sheermal or shejmal (small, sweet flatbreads/naans)
Method
Grind the Meat: Finely grind boneless mutton 3-4 times with garam masala, gulab kapta, and spices until very soft.
Marinate and Bind: Mix the minced meat with milk, mawa, rava, and maida for binding.
Shape: Form small, round tikkis (patties).
Cook: Pan-fry gently on a tawa over very low heat with ghee and oil, cooking slowly to keep kebabs soft.
Serve: Place kebabs on small pieces of sweet sheermal or shejmal naan.
Mutton Nihari
Ingredients
500 gm mutton (bone-in)
2 tbsp ginger-garlic Paste
100 gm yogurt
1 medium onion (sliced)
2 tbsp Nihari masala
1 tsp dry ginger powder
1 tbsp roasted wheat flour (atta)
Ghee or oil (for tadka)
Salt to taste
Method
Marinate: Mix mutton with ginger-garlic paste, yoghurt, onions, dry ginger powder, and Nihari masala. Let it rest to absorb the flavours.
Cook: Simmer the marinated mutton on low heat until tender, allowing the spices to fully infuse into the meat.
Thicken: Add roasted wheat flour (atta) towards the end to give the gravy a rich, velvety texture.
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Finish: Top the Nihari with a final tadka (tempering) of ghee or oil to elevate its aroma and depth.
Serve: Serve hot with naan or kulcha. Each spoonful offers tender mutton in a deeply spiced, slow-cooked gravy that's both hearty and indulgent.
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tags :
food lifestyle recipe recipes
Location :
Delhi, India, India
First Published:
June 01, 2025, 16:42 IST
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