Mughlai Garbage Plate


Mughlai Garbage Plate

Royal Fusion: Mughlai Garbage Plate

Indulge in the rich flavors of Mughlai cuisine with a unique twist on the classic American Garbage Plate. This fusion dish combines the essence of Mughlai spices and ingredients with the concept of a hearty, flavorful plate of goodness.

Jan Dec

30 minutes

1 hour

1 hour 30 minutes

4 servings


Halal, Gluten-free, High-protein, Low-sodium, Dairy-free (if ghee is substituted with vegetable oil)

Dairy (can be omitted or substituted), Garlic

Vegan, Vegetarian, Paleo, Keto, Nut-free


The Mughlai Garbage Plate differs from the original American Garbage Plate in terms of ingredients and flavors. Instead of using traditional American ingredients like burgers and hot dogs, this fusion dish incorporates Mughlai elements such as basmati rice, marinated chicken or lamb, dal makhani, and aromatic spices. The Mughlai Garbage Plate also embraces the rich and complex flavors of Mughlai cuisine, adding a royal touch to the dish. We alse have the original recipe for Garbage Plate, so you can check it out.


  • Calories (kcal / KJ): 550 kcal / 2300 KJ
  • Fat (total, saturated): 25g, 12g
  • Carbohydrates (total, sugars): 50g, 5g
  • Protein: 35g
  • Fiber: 10g
  • Salt: 1.5g


  1. 1.
    Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  2. 2.
    In a large pot, bring 4 cups (950ml) of water to a boil. Add the soaked and drained rice along with 1 teaspoon of salt. Cook the rice until it is tender but still firm. Drain and set aside.
  3. 3.
    In a separate pot, combine the black lentils and red kidney beans with 4 cups (950ml) of water. Bring to a boil, then reduce the heat and simmer until the lentils and beans are soft and cooked through. Drain and set aside.
  4. 4.
    In a mixing bowl, combine the chicken or lamb pieces with ginger, garlic, garam masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well and let it marinate for at least 30 minutes.
  5. 5.
    Heat ghee in a large skillet over medium heat. Add the marinated chicken or lamb and cook until it is browned and cooked through. Remove from heat and set aside.
  6. 6.
    In the same skillet, heat vegetable oil and sauté the sliced onions until they turn golden brown and crispy. Remove half of the onions and set aside for garnish.
  7. 7.
    Add the chopped tomatoes to the skillet and cook until they soften. Add the cooked lentils and beans, along with the heavy cream. Mix well and simmer for 10 minutes.
  8. 8.
    To assemble the Mughlai Garbage Plate, start with a layer of basmati rice on a serving plate. Top it with the cooked lentils and beans mixture, followed by the marinated chicken or lamb. Garnish with the reserved crispy onions and fresh coriander leaves. Drizzle with mint chutney.
  9. 9.
    Serve the Mughlai Garbage Plate hot and enjoy the royal fusion of flavors.

Treat your ingredients with care...

  • Basmati rice — Rinse the rice thoroughly to remove excess starch for fluffy and separate grains.
  • Black lentils and red kidney beans — Soak them overnight for quicker cooking or use canned beans for convenience.
  • Ghee — Substitute with vegetable oil for a dairy-free version.
  • Mint chutney — Adjust the spiciness by adding more or less green chilies according to your taste preference.
  • Fresh coriander leaves — Chop them finely for a vibrant garnish.

Tips & Tricks

  • For a vegetarian version, replace the chicken or lamb with paneer or tofu.
  • Add a dollop of yogurt on top for a creamy twist.
  • Serve with naan or roti for a complete Mughlai meal.
  • Adjust the spice levels by increasing or decreasing the amount of red chili powder.
  • Experiment with different vegetables like bell peppers or mushrooms for added variety.

Serving advice

Serve the Mughlai Garbage Plate hot, allowing the flavors to meld together. Accompany it with a side of raita (yogurt sauce) and enjoy the royal fusion of Mughlai and American cuisines.

Presentation advice

Arrange the layers of rice, lentils, and meat in an appealing manner on the plate. Garnish with the crispy fried onions and fresh coriander leaves for an enticing visual appeal. Drizzle the mint chutney in an artistic pattern to add a pop of color.