Mughlai Biryani

The original Mughal layered biryani — lamb cooked in a thick korma gravy until almost done, then layered with saffron-soaked basmati, fried onions, and mint, sealed with dough for the final dum. Uses a stronger whole-spice profile and a higher meat-to-rice ratio than either the Lucknowi kachchi or Hyderabadi versions, reflecting the imperial origins before regional schools diverged.