Biryani to Yakhni: 8 popular non-vegetarian dishes introduced by Mughals

Biryani: A fragrant rice dish cooked with spices, meat (lamb, chicken, or beef), and saffron, reflecting Persian and Central Asian influences.

Kebabs: Grilled or skewered meat, such as seekh kebabs (minced meat) and shami kebabs (spiced patties), made with delicate Mughal spices.

Nihari: A slow-cooked stew made with meat (often lamb or beef), marrow, and aromatic spices, typically served as a hearty breakfast dish.

Shahi Korma: A rich, creamy curry prepared with meat, yogurt, nuts, and a blend of spices, showcasing royal Mughal flavors.

Rogan Josh: A spiced lamb curry, originally from Kashmir but popularized by the Mughals, with its distinct red color from Kashmiri chili.

Pasanda: A mildly spiced curry made with tender cuts of meat (often lamb or beef), yogurt, and cream, favored in royal kitchens.

Murgh Musallam: A whole chicken marinated with spices and stuffed with eggs, cooked to perfection with saffron and a rich gravy.

Yakhni: A yogurt-based meat curry flavored with subtle spices, particularly enjoyed during Mughal feasts.

This information is not DNA's opinion but obtained from media reports