Introduction: The Essence of Mughlai Grandeur
Mughlai cuisine is the crown jewel of Indian gastronomy — born in imperial kitchens, layered with Persian influences, and perfected over centuries. Think velvety gravies, fragrant rice, buttery flatbreads, aromatic kebabs, and saffron-dusted desserts.
While traditionally reserved for banquets and celebrations, we’re here to bring that royal luxury to your weekly meal-prep routine — without losing authenticity or flavor.
🍽️ The Royal Meal Plan (Prep Once, Feast All Week)
| Day | Dish | Accompaniments |
|---|---|---|
| Mon | Shahi Murgh Korma | Saffron rice, mint raita |
| Tue | Mughlai Paneer Pasanda | Butter naan, onion salad |
| Wed | Nawabi Lamb Keema | Jeera rice, fried papad |
| Thu | Hyderabadi Dum Biryani | Boiled egg, cucumber raita |
| Fri | Shahi Veg Pulao + Malai Kofta | Garlic paratha, mint chutney |
| Sat | Chicken Reshmi Kebab Wraps | Roomali roti, spicy yogurt dip |
| Sun | Leftover Platter + Sheer Khurma | Feast from the week, add dessert |
🛒 Royal Grocery Checklist
Proteins & Dairy:
- Chicken (1.5 kg), Mutton (500g), Paneer (500g)
- Fresh curd, cream, khoya
- Ghee, butter
Grains & Breads:
- Basmati rice (long grain, aged)
- Maida (for naans & roomali)
- Pre-made parathas/naan (optional)
Vegetables:
- Onion, tomato, green chilies, ginger, garlic
- Potatoes, green peas, spinach (for pulao)
Mughlai Essentials:
- Cashews, almonds, poppy seeds
- Melon seeds, raisins, saffron
- Green & black cardamoms, cloves, cinnamon, bay leaf, star anise
- Kewra water or rose water
- Garam masala, shah jeera, nutmeg, mace
👩🍳 Royal Weekend Prep Plan (Time-Saving + Flavor-Locking)
🧅 Step 1: Make 2 Mughlai Base Gravies
Gravy 1 (White Nutty Base): Cashews + melon seeds + fried onions + yogurt + cream
Gravy 2 (Tomato-Based Red Base): Tomatoes + brown onions + ginger-garlic + garam masala
Portion and freeze into labeled boxes for different dishes.
🍗 Step 2: Marinate All Proteins
- Chicken: For korma, kebabs (yogurt, cream, nut paste, mild spices)
- Mutton Keema: Pre-cooked with ginger, spices, mint
- Paneer Slices: Stuffed for Pasanda, pre-seared and frozen
🍚 Step 3: Par-Cook Rice and Roti
- Half-cook basmati with whole spices for dum biryani
- Fully cook jeera rice + saffron pulao for other days
- Make & freeze layered parathas or roomali-style wraps
🧊 Step 4: Assemble & Store
| Component | Storage Method |
|---|---|
| Gravy bases | Freeze (up to 1 month) |
| Cooked proteins | Chill in airtight glass boxes (4–5 days) |
| Rice | Cool, then refrigerate (2–3 days) |
| Roti/Paratha | Stack, wrap, and freeze |
| Garnishes (onion, coriander, saffron milk) | Store fresh separately |
🏵️ Mughlai Reheating & Serving Tips
- Add a tsp of ghee or cream while reheating for that luxe mouthfeel
- Use copper or brass serving bowls to keep dishes warm
- Garnish with fried onions, slivered almonds, saffron-soaked milk, and a few drops of kewra or rose water before serving
- Pair with mint raita, papad, or chutney for a complete royal thali
🍮 Bonus: Royal Dessert Prep (Optional)
Sheer Khurma / Shahi Tukda / Phirni
Make once, chill in terracotta kulhads or bowls and enjoy through the week.
👑 Final Thoughts: A Taste of Empire
Prepping Mughlai meals might sound extravagant, but with a smart plan and freezer-friendly gravies, you can recreate royal indulgence in everyday life.
Every bite is a celebration of:
- Heritage and flavor
- Luxury and balance
- Time saved, yet taste maximized
Why settle for boring when you can meal prep like royalty?
