Murgh Qasr-e-Jalali Biryani is a regal dish, beloved for its luxurious blend of spices and rich flavors that evoke the grandeur of royal feasts. This dish originates from the subcontinent’s rich culinary traditions, combining tender pieces of marinated chicken with fragrant basmati rice, saffron, and a masala blend that is both aromatic and flavorful. The chicken is cooked until succulent, absorbing a medley of spices like cardamom, cumin, and coriander, while the rice is infused with saffron, giving it a golden hue. People love it for its taste and the celebration of flavors it brings to every bite. It’s perfect for festive occasions and family gatherings, creating a dining experience that is both satisfying and memorable.
Murgh Jalali 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
- ginger paste – 2 Tbsp
- garlic paste – 2 Tbsp
- Green Chili – 4 Piece
- Saffron – 1 Pinch
- cardamom – 4 Piece
- Cumin – 1 Tsp
- Coriander – 1 Tsp
- Salt – 1.5 Tsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
3.5 Grams
Saturated Fat
75 Mg
Cholesterol
600 Mg
Sodium
45 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Wash and soak the basmati rice for 30 minutes. Drain and set aside.
Step 2
In a deep pan, heat oil and fry sliced onions until golden brown. Remove and set aside.
Step 3
In the same oil, add ginger and garlic paste, cook for 2 minutes, then add chicken pieces.
Step 4
Add yogurt, salt, cumin, coriander, and cardamom to the chicken.
Step 5
Cook until the chicken is tender and spices are well mixed.
Step 6
Boil rice with a pinch of salt until half cooked. Drain and layer over the chicken mixture.
Step 7
Sprinkle saffron over the rice, cover the pan, and let it simmer on low heat for 20 minutes.
Step 8
Garnish with fried onions and green chilies before serving hot.
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