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  • Korma Pulao

    Korma Pulao

    Korma gravies are very popular with most people. Korma gravy can be combined with everything from vegetables to paneer to chicken. Here is an innovative recipe of a layered pulao made with korma gravy and rice that has been flavoured with whole garam masalas and saffron.

    Recipe by Kohinoor

  • Hyderabadi Biryani

    Hyderabadi Biryani

    The blending of Mughlai and Telugu cuisines in the kitchens of the Nizam, rulers of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. It is traditionally prepared with long aromatic basmati rice and mutton, lamb or chicken.

    Recipe by Kohinoor

  • Ilish Bhat

    Ilish Bhat

    Ilish Bhat or Ilish Bhaturi, is a delicious rich dish that is cooked in special occasions, especially during the rainy season when the Hilsa fish is widely available. It is delicious by itself, but can be also eaten with begun (eggplant) or potol (pointed gourd) bhaji and achar (pickles).

    Recipe by Kohinoor

  • Murg Mussallam

    Murg Mussallam

    Rich roasted whole chicken, stuffed with rice, Sind Murgh Musallam, is a party fare that should be relished with family and friends. This chicken recipe has its own significance and name in the array of mughal nawabi recipes.

    Recipe by Kohinoor

  • Mughlai Khichdi

    Mughlai Khichdi

    The Mughals were known to name certain dishes after themselves to signify where they were invented. A brilliant Khichdi made from rice and moong, this preparation is flavoured with garam masalas. Freshly grated coconut and cashewnuts are used to add volume and flavoring to the Khichdi. Enjoy it with fresh curd, papad and pickle.

    Recipe by Kohinoor

  • Zarda Pulao

    Zarda Pulao

    Zarda Pulao is a luscious sweet saffron rice specially made during the Eid festivals. Mawa or coconut or any spices can also be added in the pulao to enhance the flavour.

    Recipe by Kohinoor

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