Murgh Bagh-e-Gulzar Biryani is a celebrated Pakistani dish known for its rich, aromatic flavors and vibrant presentation. Originating from the Mughal kitchens, this biryani combines succulent chicken with a blend of fragrant spices, saffron-infused rice, and a bouquet of herbs. The dish is loved for its aromatic spices such as cardamom, cumin, and cloves, which lend a warm, earthy taste. Fresh mint and coriander add a refreshing touch, while fried onions provide a sweet and crispy contrast. This biryani is a feast for all senses, often served at festive occasions and family gatherings. Its harmonious blend of spices and tender meat makes it a favorite among those who appreciate traditional South Asian flavors.
Murgh Bagh-e-Gulzar 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 Cups
- Yogurt – 1 Cups
- Tomatoes – 2 Piece
- ginger paste – 1 Tbsp
- garlic paste – 1 Tbsp
- Saffron – 1 Pinch
- mint leaves – 0.5 Cups
- coriander leaves – 0.5 Cups
- biryani masala – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Protein
10 Grams
Total Fat
3 Grams
Saturated Fat
40 Grams
Carbohydrates
2 Grams
Dietary Fiber
600 Mg
Sodium
Directions
Step 1
Rinse the basmati rice in cold water until the water runs clear, then soak for 30 minutes. Drain and set aside.
Step 2
In a large pot, heat oil and fry sliced onions until golden brown. Remove half of the onions and set aside for garnishing.
Step 3
Add ginger paste, garlic paste, and chicken to the pot with the remaining onions. Cook until the chicken is browned on all sides.
Step 4
Add chopped tomatoes, yogurt, biryani masala, and salt. Stir and cook until the tomatoes are soft and the chicken is cooked through.
Step 5
In another pot, boil 6 cups of water with salt. Add the soaked rice and cook until 70% done. Drain the rice.
Step 6
Layer the cooked chicken mixture with the parboiled rice in a large pot. Sprinkle saffron, mint, and coriander leaves on top. Cover and cook on low heat for 15 minutes.
Step 7
Once done, fluff the biryani gently. Garnish with fried onions and serve hot.
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