Murgh Kasturi Biryani is a delectable Pakistani dish known for its rich and aromatic flavors. Originating from the Mughal kitchens, it combines tender chicken with fragrant basmati rice, infused with spices like cumin, coriander, and garam masala. The unique addition of dried fenugreek leaves (kasturi methi) gives it a distinct earthy aroma and taste. The biryani is layered with saffron-infused rice, caramelized onions, and fresh herbs, creating a delightful medley of spices and textures. Loved for its balance of mild heat and savory depth, Murgh Kasturi Biryani is perfect for festive occasions and family gatherings, offering a comforting yet exotic culinary experience.
Murgh Kasturi 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
- Green Chili – 3 Piece
- Kasturi Methi – 2 Tbsp
- Garam Masala – 1 Tsp
- Saffron – 1 Pinch
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
14 Grams
Total Fat
3 Grams
Saturated Fat
75 Mg
Cholesterol
550 Mg
Sodium
40 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Rinse the basmati rice until water runs clear. Soak in water for 30 minutes.
Step 2
Marinate chicken with yogurt, ginger garlic paste, green chili, kasturi methi, garam masala, and salt. Set aside for 20 minutes.
Step 3
Fry onions until golden brown. Remove and drain excess oil.
Step 4
Boil the rice with a pinch of salt until 70% cooked. Drain and set aside.
Step 5
Layer the marinated chicken at the bottom of a heavy pan. Sprinkle half of the fried onions.
Step 6
Layer the rice over the chicken. Sprinkle saffron soaked in milk and remaining onions. Cover tightly and cook on low heat for 20 minutes.
Step 7
Mix gently before serving. Garnish with fresh coriander and mint leaves.
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