Kesar Anjeer Murgh Biryani is a luxurious twist on the traditional biryani, blending aromatic basmati rice with tender chicken infused with saffron and dried figs. This dish is a delightful fusion of rich flavors from North Indian cuisine, beloved for its fragrant spices and the unique sweetness imparted by anjeer (figs). The saffron, known as kesar, lends a warm hue and an exotic aroma, elevating the dish to festive heights. The tender chicken pieces are marinated in a blend of yogurt and spices, ensuring each bite is juicy and flavorful. Biryani lovers adore this variation for its balance of spice, sweetness, and the depth of flavor provided by the saffron and figs, making it a perfect choice for special occasions.
Kesar Anjeer 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
- Onion – 2 Piece
- Yogurt – 1 Cup
- Saffron – 1 Pinch
- Fig – 8 Piece
- Ginger – 1 Tbsp
- Garlic – 1 Tbsp
- Garam Masala – 1 Tsp
- mint leaves – 0.5 Cup
- Ghee – 2 Tbsp
- Salt – 1 Tsp
Nutrition
Per Serving
550 Kcal
Calories
20 Grams
Total Fat
8 Grams
Saturated Fat
90 Mg
Cholesterol
600 Mg
Sodium
60 Grams
Total Carbohydrates
4 Grams
Dietary Fiber
8 Grams
Sugars
30 Grams
Protein
Directions
Step 1
Soak the basmati rice in water for 30 minutes. Drain and set aside.
Step 2
Marinate the chicken with yogurt, ginger, garlic, garam masala, and salt for 30 minutes.
Step 3
Fry sliced onions in ghee until golden brown. Remove half for garnishing.
Step 4
Add marinated chicken to the remaining onions in the pot and cook until done.
Step 5
Boil the rice with saffron and a pinch of salt until 70% cooked. Drain.
Step 6
Layer the chicken, rice, figs, mint leaves, and fried onions. Cover and cook on low heat for 20 minutes.
Step 7
Serve hot, garnished with additional mint leaves and fried onions.
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