Murgh Bahar-e-Khushbu Biryani is a delightful Pakistani dish known for its aromatic blend of spices and rich flavors. Originating from the rich culinary traditions of Pakistan, this biryani combines succulent pieces of chicken with fragrant basmati rice, layered with a melody of spices, including saffron, cardamom, and cloves. The dish is further enriched with crispy fried onions and fresh herbs, creating a symphony of flavors and textures in every bite. Loved for its complexity and depth, this biryani is a celebration of taste and aroma, often enjoyed at festive occasions and family gatherings. Its unique blend of spices and tender chicken make it a favorite among biryani lovers.
Murgh Bahar-e-Khushbu Biryani
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
4 Grams
Saturated Fat
25 Grams
Protein
40 Grams
Carbohydrates
3 Grams
Dietary Fiber
640 Mg
Sodium
5 Mg
Vitamin C
Directions
Step 1
Wash and soak the basmati rice for 30 minutes. Drain and set aside.
Step 2
In a large pot, add chicken, yogurt, garlic, ginger, cardamom, and cloves. Cook until the chicken is tender.
Step 3
Fry onions until golden brown and set aside. Mix half of the fried onions with the chicken.
Step 4
Boil the rice with saffron and a pinch of salt until 70% cooked. Drain excess water.
Step 5
Layer half the rice in a pot.
Step 6
Top with chicken and remaining rice.
Step 7
Sprinkle with fried onions and coriander.
Step 8
Cover and cook on low heat for 15 minutes until the rice is fully cooked and flavors meld.
Step 9
Fluff the rice gently before serving hot with raita or salad.
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