Murgh Zaiqa-e-Shandaar Biryani is a celebrated dish from Pakistani cuisine, known for its aromatic spices and rich flavors. This biryani is a harmonious blend of tender chicken pieces marinated in yogurt and spices, layered with fragrant basmati rice. Saffron-infused milk and fried onions add a royal touch, making it a feast for both the eyes and the palate. The dish is loved for its complexity, with each bite offering a burst of flavors ranging from spicy to savory. It is often enjoyed on special occasions and family gatherings, symbolizing warmth and togetherness. The key ingredients include chicken, rice, yogurt, and a variety of spices like cumin and cardamom, all contributing to its irresistible taste.
Murgh Zaiqa-e-Shandaar 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 Cups
- ginger paste – 1 Tbsp
- garlic paste – 1 Tbsp
- Cumin – 1 Tsp
- cardamom – 4 Piece
- Saffron – 1 Pinch
- Milk – 0.5 Cups
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
5 Grams
Saturated Fat
70 Mg
Cholesterol
800 Mg
Sodium
40 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Soak the rice in water for 30 minutes, then drain and set aside.
Step 2
In a large pot, heat oil and fry onions until golden brown. Remove half for garnishing.
Step 3
Add ginger paste, garlic paste, and chicken to the pot. Cook until the chicken is browned.
Step 4
Mix in yogurt, cumin, and cardamom. Cook until the chicken is tender and the oil separates.
Step 5
Boil the soaked rice with salt until 70% cooked.
Step 6
Layer chicken and rice in a pot, sprinkle with saffron-infused milk.
Step 7
Cover and cook on low heat for 15 minutes. Garnish with fried onions and serve hot.
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