Murgh Noor Mahal Biryani

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Pakistani Recipes

Murgh Noor Mahal Biryani is a regal Pakistani dish known for its rich flavors and aromatic spices. Originating from the Mughal kitchens, this biryani is a feast for the senses with layers of fragrant basmati rice, tender chicken, and a blend of spices that include saffron, cardamom, and cloves. The dish is loved for its perfect balance of spices and the succulent texture of the marinated chicken. Often served at festive occasions and family gatherings, its vibrant colors and inviting aroma make it a favorite among biryani lovers. The use of yogurt, fried onions, and fresh herbs enhances its taste, making it a memorable culinary experience.

Ingredients

Serving Size:

Chicken – 500 Grams
Basmati Rice – 2 Cups
Onion – 2 Cups
Yogurt – 1 Cups
Ginger Garlic Paste – 2 Tbsp
Saffron – 1 Pinch
Ghee – 3 Tbsp
cardamom – 4 Piece
Cloves – 4 Piece
cinnamon stick – 1 Piece

Nutrition

Per Serving

350 Kcal

Calories

15 Grams

Total Fat

6 Grams

Saturated Fat

80 Mg

Cholesterol

500 Mg

Sodium

40 Grams

Total Carbohydrates

2 Grams

Dietary Fiber

25 Grams

Protein

Directions

Step 1

Wash and soak the basmati rice for 30 minutes. Drain and set aside.

Step 2

In a pot, heat ghee and fry onions until golden brown. Remove half for garnishing.

Step 3

Add ginger garlic paste, cardamom, cloves, and cinnamon to the remaining onions. Sauté briefly.

Step 4

Add chicken pieces and yogurt. Cook until the chicken is tender and the oil separates.

Step 5

In another pot, boil water. Add soaked rice and cook until 70% done. Drain.

Step 6

Layer the chicken mixture and rice in a pot. Sprinkle saffron soaked in milk. Cover and cook on low heat for 15 minutes.

Step 7

Garnish with fried onions before serving hot.

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Murgh Noor Mahal Biryani

Categories :

Ingredients

Nutrition