Ingredients
- K&N's Mughlai Tikka – 28-30 pieces
- Cooking oil – 2-3 tbsp
- Ghee – 1 tbsp
- Whole spices – 5g
- Onion – 1 cup; chopped
- Green chillies – 2; chopped
- Ginger garlic paste – 1 tbsp
- Tomato paste – 4-5 tbsp
- Turmeric powder – ½ tsp
- Red chilli powder – 1 tbsp
- Whole spice powder – 1 tbsp
- Salt – to taste
- Water – ½ cup
- Boiled rice – 1 cup
- Fresh coriander – for garnish; chopped
- Fresh mint – for garnish; chopped
- Saffron –12 strands; pre-soaked in 1 tbsp milk
- Rose water – 1 tsp
- Yellow food colour – 1 tsp; in water
Method
Heat K&N's Mughlai Tikka as per instructions on pack and set aside.
In a pan, heat oil and ghee, and sauté whole spices, onion and green chillies.
Add ginger garlic paste, tomato paste, turmeric, red chilli powder, whole spice powder, salt and water.
Add Mughlai Tikka to gravy and mix.
In a separate pot add ½ of the prepared Mughlai Tikka gravy and layer with ½ of boiled rice. Garnish with fresh coriander and mint leaves. Add the remaining Mughlai Tikka gravy and rice.
Finish with addition of saffron milk, rose water, yellow colour, fresh coriander and fresh mint and cover to cook on low flame for 10 minutes.
Then place a steaming charcoal on rice, a piece of aluminum foil, and cover for 2 minutes.
Mix and serve with condiments of your choice.