Murgh Zephyr-e-Bahar Biryani is a delightful fusion of flavors and aromas that captures the essence of Pakistani cuisine. Originating from the rich culinary traditions of South Asia, this biryani is a harmonious blend of tender chicken pieces, fragrant basmati rice, and a medley of spices. The dish is characterized by its vibrant colors and enticing aroma, thanks to saffron and a bouquet of spices such as cumin, coriander, and garam masala. The addition of yogurt and mint leaves adds a refreshing tang, making it a favorite for festive occasions and family gatherings. Loved for its complex yet balanced taste, this biryani is a testament to the rich cultural heritage and hospitality of Pakistan.
Murgh Zephyr-e-Bahar 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 – 1 Tbsp
- Garlic – 1 Tbsp
- Garam Masala – 1 Tsp
- Saffron – 0.5 Tsp
- mint leaves – 0.5 Cups
- coriander leaves – 0.5 Cups
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
2.5 Grams
Saturated Fat
70 Mg
Cholesterol
600 Mg
Sodium
45 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
25 Grams
Protein
5 Mg
Vitamin C
Directions
Step 1
Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes.
Step 2
Heat oil in a large pot. Add sliced onions and fry until golden brown.
Step 3
Remove half of the fried onions for garnish.
Step 4
Add ginger, garlic, chicken pieces, and yogurt to the pot. Stir well and cook until the chicken is no longer pink.
Step 5
Mix in garam masala, salt, and saffron. Cook for another 5 minutes, allowing spices to infuse.
Step 6
Drain the soaked rice and layer it over the chicken. Add water to cover the rice by 1 inch.
Step 7
Cover the pot and cook on low heat for 20 minutes. Garnish with fried onions, mint, and coriander leaves before serving.
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