How to Make Mughlai Style Tasty Pulao in 8 Steps at Home.

Gather Ingredients, You will need 2 cups basmati rice, 500g chicken or mutton (optional), 2 onions sliced, 1 tablespoon ginger-garlic paste, whole spices cinnamon, cardamom, bay leaf, 1/2 cup yogurt, 1/4 cup cream, saffron strands soaked in milk, nuts almonds, cashews, and ghee or oil.

Prepare the Rice, rinse the basmati rice in cold water and soak it for 20 minutes. Drain the water and cook the rice until it's 80% done.

Marinate the Meat, in a bowl, mix the chicken or mutton with yogurt, ginger-garlic paste, and a pinch of salt. Let it marinate for at least 30 minutes.

Sauté the Onions, in a large pot, heat ghee or oil. Fry the sliced onions until they turn golden brown. Set aside half of them for garnishing.

Cook the Meat, in the same pot, add whole spices, and then add the marinated meat. Cook until it's tender and the oil separates from the masala.

Add Cream and Nuts, once the meat is cooked, stir in cream, soaked saffron, and nuts like almonds and cashews. Let the mixture simmer for a few more minutes.

Layer the Rice and Meat, in the same pot, layer the partially cooked rice over the meat mixture. Top it with the fried onions and more saffron milk if desired.

Cook on Low Heat, cover the pot tightly and cook on low heat dum for about 10-15 minutes, allowing the flavors to meld together. Serve the Mughlai pulao hot with raita or a side dish of your choice.