Murgh Gul-e-Rang Biryani is a vibrant and aromatic Pakistani dish that captures the essence of traditional South Asian cuisine. Its name, which translates to ‘Chicken Flower of Colors Biryani,’ reflects the colorful and rich ingredients used in its preparation. This biryani is a feast for the senses, combining tender pieces of chicken with layers of fragrant basmati rice, infused with a unique blend of spices, saffron, and rose water. The dish is garnished with fried onions, fresh coriander, and mint, creating a harmonious balance of flavors and textures. Loved for its aromatic and savory taste, Murgh Gul-e-Rang Biryani is often served at festive occasions and family gatherings, making it a cherished part of Pakistani culinary tradition.
Murgh Gul-e-Rang Biryani
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 1 Kg
- Basmati Rice – 2 Cups
- Onion – 2 Piece
- Yogurt – 1 Cups
- garlic paste – 2 Tbsp
- ginger paste – 1 Tbsp
- Green Chili – 3 Piece
- Saffron – 1 Pinch
- Rose Water – 2 Tbsp
- Coriander – 1 Cups
- Mint – 0.5 Cups
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
4 Grams
Saturated Fat
70 Mg
Cholesterol
600 Mg
Sodium
45 Grams
Total Carbohydrates
20 Grams
Protein
3 Grams
Dietary Fiber
Directions
Step 1
Soak the basmati rice in water for 30 minutes. Drain and set aside.
Step 2
Heat oil in a pot, fry sliced onions until golden brown. Remove half for garnishing.
Step 3
Add garlic paste, ginger paste, and green chili to the onions in the pot. Sauté for 2 minutes.
Step 4
Add chicken, yogurt, salt, and spices. Cook until chicken is tender and spices are well combined.
Step 5
In a separate pot, boil water with salt and cook rice until 70% done. Drain.
Step 6
Layer the chicken and rice, sprinkle saffron, rose water, coriander, mint, and reserved onions. Cover and steam for 15 minutes.
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