Murgh Sheeraza-e-Kashmir Biryani is a traditional Pakistani dish that embodies the rich culinary heritage of Kashmir. This biryani is celebrated for its aromatic spices, tender chicken, and fluffy basmati rice, all harmoniously layered to create a feast for the senses. The use of saffron, cardamom, and cinnamon imparts a unique flavor, while yogurt and ghee add a creamy richness. Often garnished with fried onions and fresh coriander, this biryani offers a delightful balance of savory and mildly spicy notes. Loved for its comforting warmth and enticing aroma, it’s a beloved choice for festive occasions and special gatherings.
Murgh Sheeraza-e-Kashmir 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
15 Grams
Total Fat
7 Grams
Saturated Fat
90 Mg
Cholesterol
500 Mg
Sodium
40 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
25 Grams
Protein
5 Mg
Vitamin C
Directions
Step 1
Marinate the chicken in yogurt, garlic, ginger, saffron, and coriander for 30 minutes.
Step 2
Cook the basmati rice with cinnamon, cardamom, and cloves until 70% cooked.
Step 3
Fry onions in ghee until golden brown. Remove half for garnishing.
Step 4
Add marinated chicken to the remaining onions and cook until chicken is tender.
Step 5
Layer the chicken and rice in a pot, sprinkle with the reserved onions, and cook on low heat for 15 minutes.
Step 6
Garnish with fresh coriander and serve hot with raita or salad.
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