Gulabi Methi Murgh Biryani is a delightful fusion dish combining the flavors of North Indian cuisine with a touch of Mughlai influence. This biryani is known for its aromatic spices and tender chicken marinated with methi (fenugreek) leaves, infusing the dish with a unique, slightly bitter, and earthy flavor that balances the richness of the chicken. The ‘Gulabi’ aspect refers to the subtle pink hue from the rose water, adding a fragrant dimension to the biryani. People love this dish for its layered textures and flavors, where each bite offers a taste of perfectly cooked basmati rice, succulent chicken, and a medley of spices. It’s a beloved choice for special occasions, providing a comforting yet exotic dining experience.
Gulabi Methi Murgh Biryani
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- rice – 2 Cups
- Onion – 2 Piece
- Tomato – 2 Piece
- Ginger Garlic Paste – 2 Tbsp
- Methi Leaves – 1 Cup
- Yogurt – 1 Cup
- Rose Water – 2 Tbsp
- Ghee – 3 Tbsp
- biryani masala – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Protein
12 Grams
Total Fat
5 Grams
Saturated Fat
40 Grams
Carbohydrates
3 Grams
Dietary Fiber
500 Mg
Sodium
10 Mg
Vitamin C
Directions
Step 1
Rinse the rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
Step 2
In a large pot, bring water to a boil. Add a pinch of salt and the soaked rice. Cook until 70% done. Drain and set aside.
Step 3
In a separate pan, heat ghee and sauté sliced onions until golden brown. Remove half for garnishing.
Step 4
Add ginger garlic paste to the remaining onions. Cook until the raw smell disappears. Add chicken pieces and fry until they turn white.
Step 5
Add yogurt, methi leaves, chopped tomatoes, and biryani masala. Cook until the chicken is tender.
Step 6
Mix in the rose water.
Step 7
Layer the partially cooked rice over the chicken. Sprinkle fried onions on top. Cover and cook on low heat for 15 minutes. Serve hot.
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