It is now included in Mughlai cuisine as well. It tastes best served over rice and is made with minced pork and boiled eggs.
This recipe calls for refined flour bread that is packed full of meat, onions, and other seasonings.
The Mughals introduced Korma, a thick and savoury dish made with yoghurt, cream, and a combination of spices, to India. It is renowned for having a mildly fragrant flavour profile and a creamy texture.
Shahi Tukda, sometimes called "Double ka Meetha," is a rich dessert consisting of fried bread slices dipped in sugar syrup, garnished with nuts, saffron, and thickened milk (rabri).
Nihari is a spiced stew that is slow-cooked and made with tender chunks of meat, usually sheep or beef, plus cardamom, cloves, and cinnamon. Traditionally, it is consumed with rice or naan for breakfast.
The Mughals introduced a variety of kebabs, including shammi kebab (minced beef patties) and seekh kebab (minced meat skewers). Usually seasoned with ginger, coriander, and cumin, these kebabs are expertly grilled or roasted.
A flavorful rice meal prepared with aromatic spices, meat (often chicken, mutton, or beef), and occasionally veggies. Rich in taste, biryani is frequently topped with boiled eggs, fried onions, and mint leaves.