Murgh Lazzat-e-Noor Biryani is a traditional Pakistani dish that captures the essence of aromatic spices and tender chicken layered with fragrant basmati rice. Originating from the Mughal kitchens, this biryani is cherished for its rich flavors and luxurious presentation. The word ‘Lazzat’ means taste, and ‘Noor’ denotes light, signifying the delightful burst of flavors in each bite. Key ingredients include chicken, rice, yogurt, and a blend of spices such as saffron, cardamom, and cloves. This biryani is loved for its perfect balance of heat and aroma, with a touch of sweetness from caramelized onions. It’s a favorite at festive occasions and gatherings, offering a royal dining experience that is both satisfying and memorable.
Murgh Lazzat-e-Noor Biryani
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
4 Grams
Saturated Fat
50 Mg
Cholesterol
670 Mg
Sodium
2 Grams
Dietary Fiber
25 Grams
Protein
6 Mg
Vitamin C
Directions
Step 1
Wash and soak the rice for 30 minutes. Drain and set aside.
Step 2
Heat oil in a large pot, fry onions until golden brown. Remove half for garnishing.
Step 3
Add ginger, garlic, cardamom, cloves, bay leaf, and chicken to the pot. Cook until the chicken is browned.
Step 4
Mix in yogurt, salt, and half of the saffron. Cook until the chicken is tender.
Step 5
In a separate pot, boil rice with water and salt until half-cooked. Drain and layer over the chicken.
Step 6
Sprinkle remaining saffron and fried onions over the top. Cover and steam for 20 minutes on low heat.
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