Murgh Zaiqaydar Khusboo Pulao is a fragrant and flavorful rice dish from Pakistan, featuring aromatic basmati rice and tender chicken pieces cooked with a blend of spices. The dish is renowned for its rich taste, combining the warmth of cumin, coriander, and garam masala with the freshness of ginger and garlic. Saffron adds an exotic touch, enhancing both the color and aroma. This pulao is loved for its balance of spices and the succulent texture of chicken, making it a popular choice for festive occasions and family gatherings. The harmonious blend of ingredients provides a delightful culinary experience, celebrated in households across Pakistan.
Murgh Zaiqaydar Khusboo Pulao
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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
12 Grams
Total Fat
3 Grams
Saturated Fat
65 Mg
Cholesterol
750 Mg
Sodium
42 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Rinse the rice thoroughly and soak it in water for 30 minutes. Drain before cooking.
Step 2
Heat oil in a large pot and sauté onions until golden brown. Remove half the onions for garnishing.
Step 3
Add ginger and garlic to the pot and cook for 2 minutes. Add chicken pieces and cook until they are browned.
Step 4
Mix in yogurt, cumin, coriander, and garam masala. Cook until the chicken is tender and the oil separates.
Step 5
Boil water in another pot and add the soaked rice.
Step 6
Cook until the rice is 70% done.
Step 7
Layer the rice over the chicken mixture, sprinkle saffron, cover, and steam on low heat for 10 minutes. Serve garnished with fried onions.
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