Murgh Bagh-e-Bahar Biryani is a sumptuous Pakistani dish known for its aromatic spices and rich flavors. Originating from the Mughal kitchens, this biryani combines tender chicken with fragrant basmati rice, layered with a bouquet of spices like cardamom, cumin, and saffron. The dish is further enriched with a medley of vegetables that add a refreshing balance to the spice profile. Key ingredients such as yogurt and ginger-garlic paste contribute to the succulent texture and depth of taste. Loved for its complex yet harmonious blend of flavors, this biryani is perfect for festive occasions and family gatherings, where it never fails to impress with its vibrant colors and irresistible aroma.
Murgh Bagh-e-Bahar 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
- Tomato – 1 Piece
- Ginger Garlic Paste – 2 Tbsp
- Green Chili – 3 Piece
- coriander leaves – 0.5 Cups
- mint leaves – 0.5 Cups
- Saffron – 1 Pinch
- Cumin – 1 Tsp
- Garam Masala – 1 Tsp
Nutrition
Per Serving
550 Kcal
Calories
30 Grams
Protein
18 Grams
Total Fat
5 Grams
Saturated Fat
65 Grams
Carbohydrates
3 Grams
Dietary Fiber
600 Mg
Sodium
15 Mg
Vitamin C
Directions
Step 1
Wash and soak basmati rice for 30 minutes.
Step 2
In a large pot, heat oil and fry onions until golden brown. Remove half for garnishing.
Step 3
Add ginger garlic paste and saute for a minute. Add chicken pieces and cook until they turn white.
Step 4
Add yogurt, chopped tomatoes, green chilies, cumin, and garam masala. Cook until chicken is tender and the oil separates.
Step 5
In a separate pot, bring water to a boil and add soaked rice. Cook until 70% done and drain.
Step 6
Layer the cooked chicken and rice in a pot.
Step 7
Sprinkle saffron, coriander, and mint leaves.
Step 8
Cover and cook on low heat for 15 minutes.
Step 9
Garnish with fried onions and serve hot.
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