Murgh Aangan-e-Rang Biryani

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Murgh Aangan-e-Rang Biryani is a vibrant and aromatic Pakistani dish that brings together the rich flavors of marinated chicken and fragrant basmati rice. This dish hails from the heart of South Asian cuisine, known for its exquisite use of spices and herbs. The biryani features succulent pieces of chicken infused with a blend of garlic, ginger, and traditional spices, layered with saffron-scented rice. People love this dish for its perfect balance of flavors and the delightful aroma that fills the kitchen. The use of fresh herbs such as mint and coriander gives it a refreshing touch, making it a favorite for special occasions and family gatherings. Its colorful presentation and tantalizing taste make it a beloved culinary masterpiece.

Ingredients

Nutrition

Per Serving

350 Kcal
Calories
15 Grams
Total Fat
3 Grams
Saturated Fat
70 Mg
Cholesterol
600 Mg
Sodium
40 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
5 Grams
Sugars
20 Grams
Protein

Directions

Step 1

Rinse the basmati rice under cold water and soak it for 30 minutes. Drain and set aside.

Step 2

In a bowl, mix yogurt, garlic, ginger, coriander, mint, and salt. Add chicken pieces and marinate for 20 minutes.

Step 3

Heat oil in a large pan. Fry sliced onions until golden brown, then remove half for garnishing.

Step 4

Add marinated chicken to the pan and cook until the chicken is tender and the oil separates from the masala.

Step 5

Boil water in a separate pot, add soaked rice, and cook until 70% done. Drain and layer over the chicken.

Step 6

Sprinkle garam masala and saffron on top. Cover and cook on low heat for 15 minutes to allow flavors to meld.

Step 7

Garnish with the reserved fried onions and serve hot with raita or salad.

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