Elaichi Gulabi Murgh Biryani is a delightful fusion of aromatic spices and tender chicken, making it a beloved dish in Indian cuisine. Known for its delicate cardamom (elaichi) flavor and the subtle pink (gulabi) hue, this biryani offers a mesmerizing presentation and a rich taste profile. The fragrant basmati rice is layered with succulent chicken pieces marinated in yogurt and a special mix of spices, including cardamom, cloves, and rose water. This dish is perfect for special occasions or family gatherings, offering a taste of authentic Indian flavors that are both comforting and exotic. The combination of spices and rose water gives it a unique aroma and taste that lingers on the palate, earning it a special place in the hearts of biryani lovers.
Elaichi Gulabi Murgh Biryani
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Basmati Rice – 2 Cups
- Yogurt – 1 Cups
- Onion – 2 Cups
- cardamom – 5 Piece
- Cloves – 4 Piece
- Rose Water – 2 Tbsp
- Ginger Garlic Paste – 2 Tbsp
- Salt – 1 Tsp
- Ghee – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
7 Grams
Saturated Fat
80 Mg
Cholesterol
500 Mg
Sodium
40 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Marinate the chicken with yogurt, ginger garlic paste, salt, and cardamom. Let it sit for 30 minutes.
Step 2
Wash and soak the basmati rice for 20 minutes.
Step 3
Boil in salted water until 70% cooked, then drain.
Step 4
Fry onions in ghee until golden brown. Set aside half for garnishing.
Step 5
In the same pan, add marinated chicken and cook until tender.
Step 6
Layer the partially cooked rice over the chicken. Sprinkle rose water and fried onions on top.
Step 7
Cover and cook on low heat for 15 minutes, allowing flavors to meld.
Step 8
Garnish with remaining onions and serve hot.
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