Murgh Dastan-e-Dilruba Biryani is a flavorful Pakistani dish known for its aromatic spices and rich taste. This biryani combines tender chicken with basmati rice, infused with a blend of spices like cumin, coriander, and garam masala, creating a symphony of flavors that dance on your palate. The dish is garnished with caramelized onions, fresh mint, and cilantro, adding layers of texture and freshness. Popular for its regal taste and fragrant aroma, this biryani is a favorite at family gatherings and festive occasions. Its rich, savory profile is complemented by a subtle hint of heat and sweetness, making it a beloved choice for those who enjoy a complex, yet balanced, culinary experience.
Murgh Dastan-e-Dilruba 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
- Garlic – 2 Tbsp
- Ginger – 1 Tbsp
- Garam Masala – 1 Tsp
- Coriander Powder – 1 Tbsp
- Cumin – 1 Tsp
- mint leaves – 0.5 Cups
- Cilantro – 0.5 Cups
- Saffron – 1 Pinch
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
3 Grams
Saturated Fat
75 Mg
Cholesterol
720 Mg
Sodium
45 Grams
Carbohydrates
2 Grams
Dietary Fiber
22 Grams
Protein
8 Mg
Vitamin C
Directions
Step 1
Wash and soak the basmati rice in water for 30 minutes. Drain before cooking.
Step 2
In a large pot, heat oil and fry the onions until golden brown. Remove half for garnishing.
Step 3
Add garlic, ginger, and chicken to the pot. Cook until chicken is browned.
Step 4
Mix yogurt, garam masala, coriander powder, and cumin.
Step 5
Add to the chicken and cook on low heat for 10 minutes.
Step 6
Boil rice with salt and drain. Layer half rice over the chicken, sprinkle with mint and cilantro.
Step 7
Top with remaining rice, onions, and saffron dissolved in warm milk. Cover and steam for 15 minutes.
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