Murgh Sunehri Zaffrani Pulao is a luxurious Pakistani dish cherished for its aromatic and flavorful profile. This golden-hued rice dish features tender pieces of chicken simmered with fragrant basmati rice, enriched with the warmth of saffron, cardamom, and cinnamon. The subtle sweetness from caramelized onions and the richness of ghee make it a truly indulgent experience. Popular in festive occasions, it is often served with a side of yogurt or raita to complement its spices. This pulao is beloved for its perfect balance of spices, its vibrant color, and the comfort it brings, making it a favorite across households.
Murgh Sunehri Zaffrani Pulao
0 out of 5 stars (based on 0 reviews)
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
7 Grams
Saturated Fat
55 Mg
Cholesterol
400 Mg
Sodium
40 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Soak the rice in water for 30 minutes, then drain.
Step 2
Heat ghee in a pot, add sliced onions, and sauté until golden brown.
Step 3
Add ginger and garlic paste, fry for a minute.
Step 4
Stir in chicken pieces, cook until they turn white.
Step 5
Add cardamom, cinnamon, salt, and black pepper. Mix well.
Step 6
Dissolve saffron in warm water. Add to the pot along with drained rice.
Step 7
Add water and bring to a boil. Reduce heat, cover, and simmer until rice is cooked.
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