Kesar Zeera Murgh Biryani is a fragrant and flavorful dish from India, loved for its rich taste and aromatic spices. The dish combines tender chicken marinated in a blend of spices with long-grain basmati rice, infused with saffron (kesar) and cumin seeds (zeera). The saffron adds a luxurious golden hue and a subtle sweetness, while cumin seeds provide a warm, earthy flavor. The biryani is layered and cooked to perfection, allowing the flavors to meld together beautifully. This dish is a favorite at family gatherings and celebrations for its delightful taste and aromatic appeal. The combination of spices, herbs, and saffron makes it an irresistible culinary delight.
Kesar Zeera Murgh 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 Garlic Paste – 2 Tbsp
- Saffron – 1 Pinch
- Cumin Seeds – 1 Tsp
- Garam Masala – 1 Tsp
- coriander leaves – 0.5 Cups
- mint leaves – 0.5 Cups
- Salt – 1 Tsp
- Oil – 3 Tbsp
Nutrition
Per Serving
450 Kcal
Calories
25 Grams
Protein
15 Grams
Total Fat
3 Grams
Saturated Fat
55 Grams
Carbohydrates
2 Grams
Dietary Fiber
800 Mg
Sodium
2 Mg
Iron
Directions
Step 1
Rinse the basmati rice and soak it in water for 30 minutes. Drain and set aside.
Step 2
Marinate the chicken with yogurt, ginger garlic paste, garam masala, and salt. Let it rest for 20 minutes.
Step 3
In a large pot, heat oil and sauté the onions until golden brown. Remove half for garnishing.
Step 4
Add cumin seeds to the pot and let them splutter.
Step 5
Add the marinated chicken and cook until fully cooked.
Step 6
In another pot, boil water, add salt, and cook the rice until 70% done. Drain and layer over the chicken.
Step 7
Sprinkle saffron milk, coriander, and mint leaves over the rice. Cover tightly and cook on low heat for 15 minutes.
Step 8
Fluff the biryani gently, garnish with fried onions, and serve hot.
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