Murgh Nakhlistan Biryani is a beloved dish in Pakistani cuisine, known for its rich flavors and aromatic spices. Originating from the traditional kitchens of Pakistan, this biryani combines succulent chicken pieces with fragrant basmati rice, layered with a medley of spices such as cumin, cardamom, and cloves. The addition of saffron and yogurt enhances its luxurious texture and taste, making it a favorite at festive occasions and family gatherings. The dish is characterized by its vibrant colors and the perfect balance of spicy and savory notes, often garnished with fried onions and fresh coriander. People love it for its depth of flavor and the comforting aroma that fills the kitchen, making it a perfect centerpiece for any meal.
Murgh Nakhlistan Biryani
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
3 Grams
Saturated Fat
45 Grams
Carbohydrates
20 Grams
Protein
600 Mg
Sodium
2 Grams
Dietary Fiber
5 Mg
Vitamin C
Directions
Step 1
Rinse the basmati rice under cold water and soak for 30 minutes.
Step 2
In a large pot, heat oil and sauté onions until golden brown. Remove half for garnishing.
Step 3
Add garlic and ginger to the pot, cooking for 2 minutes, then add chicken pieces and cook until browned.
Step 4
Stir in yogurt, cumin, cardamom, and cloves, cooking until the chicken is tender.
Step 5
In another pot, boil water with salt and partially cook the soaked rice. Drain and layer over the chicken.
Step 6
Sprinkle saffron and reserved onions, cover tightly, and cook on low heat for 15 minutes.
Step 7
Garnish with coriander and serve hot with raita.
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