MUGHLAI RECIPES
The northern region of India comprises the valley -filled Kashmir to the vast field- lands of Punjab. The cuisine also varies widely in this region but the predominant one is the Mughlai one.
For the Punjabis, the Rotis and Lassi give them the vigor and energy they are noted for. The sarson ka saag and the makke di roti is a good combination. The Punjabis also place a lot of stress on the ginger, garlic, onion and tomato combinations. Altogether the northern part is famous for its tongue tickling Mughlai dishes. They are a gift to us from the Mughals who probably got it from their Persian ancestors. The succulent kababs, kormas and the parathas are good examples. The blending of spices over low heat is an important factor of the Mughal style of cooking.
MOGHLAI KICHIDI 
Ingredients
- 1 cup rice
- 1/2 cup green gram
- 1 onion, chopped
- 3 green chilis
- 1 tsp ginger garlic paste
- A few curry leaves
- 10 - 12 cashew nuts
- 1/2 tsp shah jeera (caraway seeds)
- 3 each cloves, cardamom and 1" cinnamon sticks
- 1 bay leaf
- 2 tbsp clarified butter
- Salt to taste
Method
- Wash and soak rice and green gram together.
- Make a powder of the dry spices, except bay leaf. Make a coarse paste of onion, chilies, ginger and garlic. Keep aside.
- Heat ghee in a pan and add the onion paste and bay leaf. Fry till golden brown.
- Add the spices powder, curry leaves and mix.
- To this, add 3 cups of water and bring to a boil.
- Add the soaked rice and green gram. Add the salt and cook till done. Garnish with cashew nuts fried in butter.
Note : Serves 2