Murgh Khushbu-e-Gul Biryani

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Pakistani Recipes

Murgh Khushbu-e-Gul Biryani is a fragrant and flavorful Pakistani dish that combines the rich aroma of spices with tender chicken and basmati rice. Originating from the vibrant streets of Pakistan, this biryani is known for its unique floral scent, thanks to the use of rose water. The dish features layers of marinated chicken cooked to perfection with a blend of warm spices like cumin, coriander, and garam masala. The rice is infused with saffron, adding a golden hue and a subtle sweetness. People love this dish for its aromatic allure and the perfect harmony of spices that tantalize the taste buds. It’s a feast for the senses and a favorite at festive occasions.

Ingredients

Serving Size:

Chicken – 500 Grams
Basmati Rice – 2 Cups
Onion – 2 Cups
Yogurt – 1 Cups
Ginger – 1 Tbsp
Garlic – 1 Tbsp
Garam Masala – 1 Tsp
Cumin – 1 Tsp
Coriander – 1 Tsp
Rose Water – 2 Tbsp

Nutrition

Per Serving

450 Kcal

Calories

15 Grams

Total Fat

4 Grams

Saturated Fat

75 Mg

Cholesterol

600 Mg

Sodium

56 Grams

Carbohydrates

28 Grams

Protein

3 Grams

Fiber

5 Mg

Vitamin C

Directions

Step 1

Marinate the chicken with yogurt, ginger, garlic, garam masala, cumin, and coriander for at least 30 minutes.

Step 2

Fry the onions in a pan until golden brown, then remove half for garnishing.

Step 3

Add the marinated chicken to the pan and cook until tender and the oil separates.

Step 4

Boil the basmati rice with a pinch of salt until 70% cooked.

Step 5

Drain and set aside.

Step 6

Layer the cooked rice and chicken in a pot, sprinkle with rose water, and top with fried onions.

Step 7

Cover and steam on low heat for 15 minutes, allowing the flavors to infuse.

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Murgh Khushbu-e-Gul Biryani

Categories :

Ingredients

Nutrition