The Mughal rule in India, which lasted from the 15th to the mid-19th century, left us with a style of cuisine that we love and have made into our own. Mughlai food is distinct and rich with flavour from the fragrant spices, nuts and dried fruit used as the key ingredients in recipes, and is very popular today. Here are some Mughlai recipes from the cookery show Rannaghar that we got for you right here. Try them out today!

1. Banzara Chicken Kebab

To make this, first mix some drained plain curd, Banzara masala, salt to taste, dry mango powder (amchur), vinegar, ginger and garlic paste, pasted peanuts, boneless chicken pieces, and mustard oil in a bowl. Thread the marinated chicken on skewers, and cook in heated refined oil and ghee in a frying pan. Make sure to turn over to cook on all sides, and Banzara Chicken Kebab is ready!

Heat mustard oil along with a bit of sugar, whole dried red chillies, a bay leaf, a whole green chilli, sliced onions, tomato, salt, chopped garlic, garlic and ginger paste, turmeric powder, onion and tomato paste, green chilli paste, cumin powder, and mutton stock. Cook till reduced, and then add boiled pieces of mutton, whipped plain curd, tomato sauce, garam masala powder, ghee, and fenugreek powder and stir together. Remove from heat when the oil starts to separate, and your Mutton Korma is ready!

In a mixing bowl, add grated paneer, mashed duck egg, garlic and onion paste, salt and sugar to taste, chopped green and red chillies, lemon juice, corn flour, tomato and soy sauce, and mix together well. Shape into patties and fry in refined oil, then keep aside. To the same oil, add ginger paste, chopped garlic, diced onions, capsicum, tomato, soy and chilli sauce, salt, and stir. Add the egg paneer patties and serve with whole chillies on the side.

Heat oil and ghee in a frying pan, sprinkle in a bit of sugar, chopped onions and garlic, boiled mutton pieces, salt, coriander powder, cumin powder, turmeric powder, red chilli powder, and a little water, and stir. Add boiled split bean sprouts and mash well. Add chicken stock, chopped green chillies, fenugreek seeds, fresh cream, chopped coriander leaves, and cook. Remove from heat and ladle onto a dish. Plate along some sliced onion and grate a bit of cheese over the tadka. Garnish with whole red chillies and serve.

First, grate some paneer, and then add cornflakes, salt, red chilli powder, pasted ginger and onion, coriander powder, boiled and mashed potato, pepper, whipped plain yogurt, and green chilli paste, and mix well. Shape the mixture into patties, fry in oil and keep aside. In the same oil, mix pasted onion, tomato, split green chilli, pasted ginger, red chilli powder, salt and sugar to taste, and whipped plain yogurt. Cook till you have a gravy reduction. Add fried onions and some water if you need to. The gravy is ready when the oil starts separating. Pour over the paneer kebab patties, garnish with grated cheese and fried onions.

Which of these Mughlai recipes are you going to prepare first? Tell us with your comment in the section below!

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