Murgh Sunehri Anarkali Biryani is a delightful Pakistani dish known for its rich flavors and aromatic spices. The name evokes images of golden hues and royal taste, as ‘Sunehri’ translates to ‘golden’. This biryani combines succulent chicken pieces with fluffy basmati rice, infused with saffron and a blend of traditional spices like cumin and cardamom. Pomegranate seeds, or ‘anarkali’, add a burst of sweetness and a vibrant color contrast to the dish. Loved for its intricate layers of flavor and aroma, this biryani is often served at festive occasions, making it a beloved choice for family gatherings and celebrations. Each bite offers a harmonious blend of savory and sweet, a true testament to the rich culinary heritage of Pakistan.
Murgh Sunehri Anarkali 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
10 Grams
Total Fat
2 Grams
Saturated Fat
70 Mg
Cholesterol
500 Mg
Sodium
45 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Marinate the chicken with yogurt, ginger, garlic, cumin, and saffron for 30 minutes.
Step 2
Rinse the rice thoroughly and soak it in water for 20 minutes.
Step 3
Fry onions in a pot until golden brown, then remove half and set aside for garnishing.
Step 4
Add marinated chicken to the pot and cook until the chicken is tender.
Step 5
Boil the rice with cardamom until 70% cooked, then drain the water.
Step 6
Layer the rice and chicken in the pot, sprinkle with fried onions and pomegranate seeds, and cook on low heat for 15 minutes.
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