Mughlai Tiella: A Fusion of Italian and Mughlai Flavors

Ingredients

In the Mughlai adaptation of Tiella di Gaeta, the traditional Italian dish is transformed by incorporating Mughlai flavors and ingredients. The original dish typically consists of layers of rice, potatoes, tomatoes, and seafood. However, in the Mughlai version, the seafood is replaced with chicken or lamb, and the flavors are enhanced with aromatic spices such as saffron, cardamom, and cloves. The addition of nuts, raisins, and caramelized onions further distinguishes the Mughlai Tiella, creating a unique and indulgent dish. We alse have the original recipe for Tiella di Gaeta, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 500g chicken or lamb, cut into pieces 500g chicken or lamb, cut into pieces
• 1 teaspoon saffron strands 1 teaspoon saffron strands
• 4 cardamom pods, crushed 4 cardamom pods, crushed
• 4 cloves 4 cloves
• 1 cinnamon stick 1 cinnamon stick
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 1/4 cup (50g) almonds, sliced 1/4 cup (50g) almonds, sliced
• 1/4 cup (50g) raisins 1/4 cup (50g) raisins
• 2 tablespoons ghee or clarified butter 2 tablespoons ghee or clarified butter
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 55g, 10g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

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, heat the ghee over medium heat. Add the sliced onions and cook until golden brown and caramelized.
3. 3.
   Remove half of the caramelized onions from the pot and set aside for garnish.
4. 4.
   To the remaining onions in the pot, add the chicken or lamb pieces and cook until browned on all sides.
5. 5.
   Add the saffron strands, crushed cardamom pods, cloves, and cinnamon stick to the pot. Stir well to coat the meat with the spices.
6. 6.
   Add the soaked and drained basmati rice to the pot. Stir gently to combine with the meat and spices.
7. 7.
   Pour enough water into the pot to cover the rice by about an inch. Season with salt to taste.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice cook for about 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
9. 9.
   While the rice is cooking, heat a small pan over medium heat. Add the sliced almonds and toast them until golden brown. Remove from heat and set aside.
10. 10.
    Once the rice is cooked, remove the pot from heat and let it sit, covered, for 5 minutes.
11. 11.
    Fluff the rice with a fork and transfer it to a serving dish. Garnish with the reserved caramelized onions, toasted almonds, raisins, and fresh coriander leaves.

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch for fluffy and separate grains.
• Saffron strands — Soak the saffron strands in a tablespoon of warm milk for 10 minutes before adding to the dish to enhance the flavor and color.
• Caramelized onions — Cook the onions slowly over low heat to achieve a deep golden color and sweet flavor.
• Almonds — Toast the almonds in a dry pan over medium heat, stirring frequently, until they turn golden brown. Be careful not to burn them.
• Fresh coriander leaves — Chop the coriander leaves just before garnishing to retain their freshness and vibrant flavor.

Tips & Tricks

• For a richer flavor, marinate the chicken or lamb with yogurt, ginger-garlic paste, and a pinch of turmeric before cooking.
• Add a pinch of nutmeg or mace powder for an extra layer of aroma and flavor.
• Serve Mughlai Tiella with a side of raita (yogurt sauce) or a refreshing cucumber salad to balance the richness of the dish.
• Substitute almonds with cashews or pistachios for a variation in nutty flavors.
• To make it spicier, add a finely chopped green chili or a pinch of red chili powder to the dish.

Serving advice

Serve Mughlai Tiella hot as a main course dish. Accompany it with a side of raita or cucumber salad to complement the flavors. It pairs well with naan bread or steamed basmati rice.

Presentation advice

Present the Mughlai Tiella in a large serving dish, allowing the layers of rice, meat, and garnishes to be visible. Sprinkle some saffron strands on top for an elegant touch. Serve it with a garnish of fresh coriander leaves and toasted almonds to enhance the visual appeal.