Murgh Bahar Biryani is a beloved Pakistani dish known for its aromatic flavor and vibrant presentation. Originating from the Mughal kitchens, this biryani combines tender chicken pieces with fragrant basmati rice, infused with a blend of traditional spices like cumin, coriander, and garam masala. The dish is layered with saffron-infused rice, caramelized onions, and fresh herbs, offering a rich and savory taste that is both comforting and celebratory. People love Murgh Bahar Biryani for its complex flavors and the harmony of spices that make it a centerpiece at any gathering. Its enticing aroma and the tender, juicy chicken make it an irresistible choice for family meals and festive occasions alike.
Murgh 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
- Onion – 2 Cups
- Yogurt – 1 Cups
- Ginger Garlic Paste – 2 Tbsp
- Cumin Seeds – 1 Tsp
- Coriander Powder – 1 Tbsp
- Garam Masala – 1 Tsp
- Saffron – 1 Pinch
- Salt – 1 Tsp
- mint leaves – 0.5 Cups
- Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
2 Grams
Saturated Fat
50 Mg
Cholesterol
600 Mg
Sodium
45 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Rinse the basmati rice thoroughly and soak it in water for 30 minutes.
Step 2
Heat oil in a pan, add cumin seeds, and sauté onions until golden brown.
Step 3
Add ginger garlic paste, chicken, coriander powder, and salt; cook until chicken is browned.
Step 4
Mix in the yogurt and garam masala.
Step 5
Cook until the chicken is tender.
Step 6
In a separate pot, boil the soaked rice until half-cooked, then drain.
Step 7
Layer the chicken and rice, sprinkle saffron and mint leaves, cover and simmer until rice is fully cooked.
Step 8
Gently fluff the biryani before serving hot.
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