Murgh Shehnai-e-Ishq Biryani is a captivating Pakistani dish that combines the rich flavors of tender chicken and aromatic basmati rice. Originating from the Mughal era, this biryani is a symbol of celebration and love, often served at weddings and festive occasions. The dish is infused with a blend of traditional spices such as cumin, coriander, and garam masala, which provide a deep, spicy aroma. Saffron and mint add layers of fragrance and a touch of elegance. The unique taste profile of this biryani is both savory and slightly sweet, with a hint of tanginess from yogurt and tomatoes. Loved by people for its exquisite taste and royal presentation, Murgh Shehnai-e-Ishq Biryani is a culinary masterpiece that brings together the essence of Pakistani cuisine in one delightful dish.
Murgh Shehnai-e-Ishq Biryani
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
450 Kcal
Calories
15 Grams
Total Fat
3 Grams
Saturated Fat
75 Mg
Cholesterol
700 Mg
Sodium
55 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Rinse the rice thoroughly and soak in water for 30 minutes. Drain and set aside.
Step 2
Heat oil in a large pot, add sliced onions, and fry until golden brown. Remove half for garnishing.
Step 3
Add ginger garlic paste to the pot and sauté until aromatic. Add chicken pieces and cook until they turn white.
Step 4
Mix in chopped tomatoes, yogurt, cumin, coriander, garam masala, and salt. Cook until the oil separates from the masala.
Step 5
In a separate pot, boil water with a pinch of salt. Add soaked rice and cook until 70% done.
Step 6
Drain the rice and layer it over the chicken masala.
Step 7
Dissolve saffron in warm milk and drizzle over the rice. Add mint leaves and fried onions. Cover and simmer on low heat for 15 minutes.
Step 8
Fluff the rice gently before serving. Serve hot with raita and salad.
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