Gulabi Methi Murgh Biryani

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Cook Time
45 mins
Chef's Pick

Fresh Every Time

Serving
4 Persons

Categories :

Gulabi Methi Murgh Biryani is a delightful fusion dish combining the flavors of North Indian cuisine with a touch of Mughlai influence. This biryani is known for its aromatic spices and tender chicken marinated with methi (fenugreek) leaves, infusing the dish with a unique, slightly bitter, and earthy flavor that balances the richness of the chicken. The ‘Gulabi’ aspect refers to the subtle pink hue from the rose water, adding a fragrant dimension to the biryani. People love this dish for its layered textures and flavors, where each bite offers a taste of perfectly cooked basmati rice, succulent chicken, and a medley of spices. It’s a beloved choice for special occasions, providing a comforting yet exotic dining experience.

Ingredients

Nutrition

Per Serving

350 Kcal
Calories
25 Grams
Protein
12 Grams
Total Fat
5 Grams
Saturated Fat
40 Grams
Carbohydrates
3 Grams
Dietary Fiber
500 Mg
Sodium
10 Mg
Vitamin C

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Soak for 30 minutes, then drain.

Step 2

In a large pot, bring water to a boil. Add a pinch of salt and the soaked rice. Cook until 70% done. Drain and set aside.

Step 3

In a separate pan, heat ghee and sauté sliced onions until golden brown. Remove half for garnishing.

Step 4

Add ginger garlic paste to the remaining onions. Cook until the raw smell disappears. Add chicken pieces and fry until they turn white.

Step 5

Add yogurt, methi leaves, chopped tomatoes, and biryani masala. Cook until the chicken is tender.

Step 6

Mix in the rose water.

Step 7

Layer the partially cooked rice over the chicken. Sprinkle fried onions on top. Cover and cook on low heat for 15 minutes. Serve hot.

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