Murgh Nayaab-e-Bahar Biryani is a delightful Pakistani dish that combines aromatic basmati rice with succulent pieces of chicken, infused with a blend of traditional spices. This biryani is a feast for the senses, offering layers of flavors from fiery red chili, earthy cumin, and the warmth of garam masala. The use of yogurt and saffron adds richness and a subtle fragrance, making it a cherished dish for special occasions. Loved for its vibrant color and exquisite taste, this biryani is a celebration of Pakistani culinary heritage, inviting you to indulge in a meal that’s both comforting and extravagant.
Murgh Nayaab-e-Bahar Biryani
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- rice – 2 Cups
- Onion – 1 Piece
- Yogurt – 1 Cups
- ginger paste – 1 Tbsp
- garlic paste – 1 Tbsp
- Red Chili Powder – 1 Tsp
- Turmeric Powder – 0.5 Tsp
- Garam Masala – 1 Tsp
- Saffron – 1 Pinch
- Salt – 1 Tsp
Nutrition
Per Serving
550 Kcal
Calories
20 Grams
Total Fat
5 Grams
Saturated Fat
100 Mg
Cholesterol
900 Mg
Sodium
70 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
30 Grams
Protein
5 Mg
Vitamin C
Directions
Step 1
Rinse the rice in cold water until the water runs clear. Soak for 30 minutes, then drain.
Step 2
In a large pot, heat oil and sauté sliced onions until golden brown.
Step 3
Add ginger and garlic paste, then add chicken pieces. Cook until browned.
Step 4
Add yogurt, red chili powder, turmeric, garam masala, and salt. Mix well.
Step 5
Add 1 cup of water, cover, and simmer the chicken until tender.
Step 6
In a separate pot, boil rice with salt until 70% cooked. Drain and set aside.
Step 7
Layer the rice over the chicken mixture, sprinkle saffron, cover, and cook on low heat for 15 minutes.
Step 8
Fluff the biryani with a fork before serving, garnish with coriander and mint leaves.
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