Murgh Chashn-e-Jahangir Biryani is a regal Pakistani dish that traces its roots to the Mughal era, where rich flavors and aromatic spices dominated the culinary landscape. This biryani is known for its tantalizing blend of spices, tender chicken, and fragrant basmati rice, creating a taste profile that is both rich and invigorating. Key ingredients include marinated chicken, a mix of traditional spices like cumin and coriander, and saffron-infused rice. The dish is loved for its intricate layers of flavor, with each bite offering a perfect balance of spice and aroma. A favorite for festive occasions, this biryani is cherished for its ability to bring people together, making any meal feel like a royal feast.
Murgh Chashn-e-Jahangir 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 Cup
- Onion – 2 Cups
- Tomato – 2 Piece
- ginger paste – 1 Tbsp
- garlic paste – 1 Tbsp
- Garam Masala – 1 Tsp
- Saffron – 1 Pinch
- Coriander Powder – 1 Tsp
- Cumin – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
23 Grams
Protein
10 Grams
Total Fat
2 Grams
Saturated Fat
65 Mg
Cholesterol
400 Mg
Sodium
3 Grams
Dietary Fiber
10 Mg
Vitamin C
Directions
Step 1
Rinse the basmati rice in cold water until the water runs clear. Soak the rice for 30 minutes, then drain.
Step 2
In a large pot, boil water with a pinch of saffron. Add the drained rice and cook until 70% done. Drain and set aside.
Step 3
In a pan, heat oil and fry onions until golden brown. Remove half for garnishing.
Step 4
Add chicken, ginger paste, garlic paste, chopped tomatoes, and yogurt to the same pan. Cook until chicken is tender.
Step 5
Mix in garam masala, cumin, and coriander powder. Cook until the oil separates from the masala.
Step 6
Layer the chicken and rice in a pot. Top with fried onions and cover. Cook on low heat for 15 minutes. Serve hot.
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