Murgh Bahar-e-Parda Biryani is a sumptuous Pakistani dish known for its aromatic flavors and intricate preparation. This biryani is a blend of tender chicken, fragrant basmati rice, and a medley of spices wrapped in a delicate dough crust, creating a ‘parda’ or veil. The dish’s origins lie in the royal kitchens of the Mughal Empire, where it was often served at grand feasts. The taste profile is rich and savory, with layers of spices like cumin, coriander, and saffron enhancing the juicy, marinated chicken. A hint of rose water adds a floral note, making it an unforgettable culinary experience. People love this dish for its exquisite presentation and the harmony of flavors that make it a true feast for the senses.
Murgh Bahar-e-Parda 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
- Yogurt – 1 Cups
- Onion – 2 Piece
- Tomato – 2 Piece
- Ginger Garlic Paste – 2 Tbsp
- Cumin – 1 Tsp
- Coriander Powder – 1 Tsp
- Saffron – 0.5 Tsp
- Rose Water – 1 Tsp
Nutrition
Per Serving
650 Kcal
Calories
25 Grams
Total Fat
8 Grams
Saturated Fat
90 Mg
Cholesterol
500 Mg
Sodium
75 Grams
Total Carbohydrate
3 Grams
Dietary Fiber
30 Grams
Protein
Directions
Step 1
Soak the basmati rice for 30 minutes. Meanwhile, marinate the chicken with yogurt, ginger garlic paste, cumin, and coriander powder for at least 1 hour.
Step 2
Fry sliced onions until golden brown, set aside. In the same pot, add marinated chicken and cook until tender.
Step 3
Boil the soaked rice with saffron and a pinch of salt until 70% cooked. Drain and keep aside.
Step 4
Layer the chicken and rice in a large pot, sprinkle fried onions and rose water on top.
Step 5
Prepare a dough using flour and water. Seal the pot with the dough to form a tight lid.
Step 6
Cook on low heat for 20 minutes. Serve hot with raita or salad.
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