Kesar Malai Anardana Murgh Biryani is a luxurious and aromatic Indian dish that combines the richness of saffron, cream, and pomegranate seeds with tender chicken and fragrant basmati rice. This biryani is a delightful fusion of flavors, offering a unique taste profile that is both sweet and savory, with a hint of tanginess from the anardana. The saffron (kesar) lends a beautiful golden hue and an unmistakable aroma, while the creamy texture of malai ensures a melt-in-the-mouth experience. Loved for its exquisite flavor and royal presentation, this dish is perfect for special occasions or when you want to indulge in something truly special. With a balance of spices and the freshness of pomegranate, it offers a culinary experience that is both satisfying and memorable.
Kesar Malai Anardana 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
- Basmati Rice – 2 Cups
- Yogurt – 1 Cups
- Onion – 2 Cups
- Saffron – 1 Pinch
- Pomegranate Seeds – 0.5 Cups
- Cream – 0.5 Cups
- Ginger Garlic Paste – 2 Tbsp
- Garam Masala – 1 Tsp
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
7 Grams
Saturated Fat
90 Mg
Cholesterol
600 Mg
Sodium
38 Grams
Total Carbohydrate
20 Grams
Protein
Directions
Step 1
Soak the basmati rice in water for 30 minutes. Drain and set aside.
Step 2
Heat oil in a pan, add onions, and sauté until golden brown.
Step 3
Remove half the onions for garnishing.
Step 4
Add ginger garlic paste to the pan and sauté until the raw smell disappears. Add chicken pieces and cook until they are sealed.
Step 5
Stir in yogurt, cream, salt, garam masala, and saffron. Cook until the chicken is tender and the gravy thickens.
Step 6
In a separate pot, boil water and cook the soaked rice until 70% done. Drain and layer over the chicken mixture.
Step 7
Sprinkle pomegranate seeds and fried onions on top. Cover and cook on low heat for 15 minutes. Serve hot.
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