Murgh Zaiqa-e-Mehboob Biryani is a beloved Pakistani dish known for its rich and aromatic flavors. This biryani combines tender chicken pieces marinated in a blend of yogurt and traditional spices, layered with fragrant basmati rice. Each bite offers a burst of taste from spices like cumin, coriander, and garam masala, enhanced by the subtle sweetness of caramelized onions. The dish is finished with a sprinkle of fresh coriander and mint leaves. Loved for its complex taste and enticing aroma, this biryani is perfect for special occasions and family gatherings, making it a staple in Pakistani cuisine.
Murgh Zaiqa-e-Mehboob 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
- Onion – 2 Cups
- Yogurt – 1 Cups
- ginger paste – 2 Tbsp
- garlic paste – 2 Tbsp
- Cumin Powder – 1 Tsp
- Coriander Powder – 1 Tsp
- Garam Masala – 1 Tsp
- Salt – 1 Tsp
- Oil – 3 Tbsp
- mint leaves – 0.5 Cups
Nutrition
Per Serving
450 Kcal
Calories
15 Grams
Total Fat
3 Grams
Saturated Fat
70 Mg
Cholesterol
600 Mg
Sodium
50 Grams
Total Carbohydrates
4 Grams
Dietary Fiber
25 Grams
Protein
8 Mg
Vitamin C
Directions
Step 1
Marinate the chicken with yogurt, ginger paste, garlic paste, cumin powder, coriander powder, garam masala, and salt. Set aside for 30 minutes.
Step 2
Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 20 minutes, then drain.
Step 3
Heat oil in a large pot. Add onions and sauté until golden brown. Remove half for garnishing.
Step 4
Add marinated chicken to the pot and cook on medium heat until the chicken is tender and the oil separates from the masala.
Step 5
In a separate pot, boil water and add the soaked rice. Cook until 70% done. Drain and set aside.
Step 6
Layer the chicken and rice in the pot. Sprinkle mint leaves and the reserved onions. Cover and cook on low heat for 15 minutes. Serve hot.
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