Murgh Shabnam-e-Makhmal Biryani is a luxurious Pakistani dish known for its rich flavors and aromatic spices. Originating from the royal kitchens, this biryani combines succulent chicken with fragrant basmati rice, layered with a creamy sauce that includes yogurt and a blend of spices like cumin, coriander, and garam masala. The dish is garnished with fried onions and fresh herbs, adding a touch of sweetness and freshness. The name ‘Shabnam-e-Makhmal’ translates to ‘Velvet Dew,’ reflecting the dish’s silky texture and opulent taste. Loved for its intricate flavors and regal presentation, it is often served at special occasions and festive dinners, offering a truly indulgent culinary experience.
Murgh Shabnam-e-Makhmal 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
5 Grams
Saturated Fat
75 Mg
Cholesterol
800 Mg
Sodium
35 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Rinse basmati rice thoroughly and soak in water for 30 minutes.
Step 2
Sauté sliced onions in a pan until golden brown and set aside.
Step 3
In the same pan, add ginger, garlic, and chicken. Cook until chicken is browned.
Step 4
Add yogurt, cumin, coriander, garam masala, and salt to the chicken. Mix well.
Step 5
Cook rice with saffron in a separate pot until half done, then layer with chicken mixture.
Step 6
Layer fried onions and mint on top, cover, and steam for 15 minutes until rice is fully cooked.
Step 7
Gently mix the layers before serving the biryani hot.
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