Murgh Chutney Biryani

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Murgh Chutney Biryani is a delightful fusion of flavors that marries the rich tradition of Pakistani biryani with the refreshing taste of chutney. Originating from the culinary landscape of Pakistan, this dish combines tender chicken marinated in a blend of spices, yogurt, and a vibrant green chutney made from coriander and mint. The chutney adds a zesty and aromatic twist to the classic biryani, elevating its taste profile. The fragrant basmati rice, cooked with whole spices, envelops the marinated chicken, resulting in a mouthwatering medley of flavors. Loved for its unique taste and aroma, Murgh Chutney Biryani is perfect for festive occasions or a special family meal, offering a tantalizing experience for all biryani enthusiasts.

Ingredients

Nutrition

Per Serving

350 Kcal
Calories
15 Grams
Total Fat
4 Grams
Saturated Fat
70 Mg
Cholesterol
500 Mg
Sodium
40 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
20 Grams
Protein

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes, then drain.

Step 2

In a blender, combine coriander, mint, green chilies, garlic, and ginger to make a smooth chutney.

Step 3

Marinate the chicken with yogurt, half of the chutney, garam masala, and salt. Let it marinate for at least 30 minutes.

Step 4

Heat oil in a large pot, fry onions until golden brown. Remove half for garnishing.

Step 5

Add marinated chicken to the pot, cook until chicken is tender and oil separates.

Step 6

In a separate pot, bring water to boil, add soaked rice, cook until 70% done. Drain and layer over the chicken.

Step 7

Sprinkle remaining chutney and fried onions over the rice. Cover tightly and steam on low heat for 15 minutes.

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