Murgh Sitaron Ki Biryani is a celebrated dish from the heart of Pakistan, known for its aromatic flavors and rich texture. This biryani combines tender chicken with fragrant basmati rice, infused with a blend of traditional spices like cumin, coriander, and garam masala. Often garnished with fried onions and fresh coriander, this dish is a feast for the senses. People love it for its perfect balance of spices, the succulence of the chicken, and the luxurious feel of a well-cooked biryani. It is often served at special occasions and family gatherings, making it both a comforting and a festive dish. The saffron-infused rice and marinated chicken create a symphony of flavors that is hard to resist.
Murgh Sitaron Ki 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 Piece
- Ginger Garlic Paste – 2 Tbsp
- Cumin – 1 Tsp
- Coriander – 1 Tsp
- Garam Masala – 1 Tsp
- Saffron – 1 Pinch
- Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
3 Grams
Saturated Fat
50 Mg
Cholesterol
600 Mg
Sodium
40 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Wash and soak the basmati rice for 30 minutes. Drain and set aside.
Step 2
Heat oil in a large pan. Add sliced onions and fry until golden brown. Remove half for garnishing.
Step 3
Add ginger garlic paste to the remaining onions and sauté for 2 minutes.
Step 4
Add chicken pieces, cumin, coriander, and garam masala. Cook until the chicken is half done.
Step 5
Mix in yogurt and cook until the chicken is fully cooked and the oil separates.
Step 6
In a separate pot, boil water with salt. Add the soaked rice and cook until 70% done. Layer the chicken mixture and partially cooked rice. Sprinkle saffron and cover tightly to steam for 15 minutes.
Step 7
Garnish with reserved fried onions and serve hot.
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