Murgh Sunehri Jashn-e-Mahtab Biryani is a luxurious Pakistani dish that embodies the richness of South Asian cuisine. With its roots in Mughlai culinary traditions, this biryani combines succulent chicken marinated in aromatic spices with layers of fragrant basmati rice. The dish is characterized by its vibrant colors and the interplay of spices such as saffron, cardamom, and cloves, creating a symphony of flavors. The addition of fried onions and fresh mint leaves adds depth and freshness, making it a feast for both the eyes and the palate. Loved for its opulent taste and the celebration it brings to any meal, this biryani is perfect for special occasions or festive gatherings.
Murgh Sunehri Jashn-e-Mahtab Biryani
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Basmati Rice – 2 Cups
- Yogurt – 1 Cups
- Saffron – 1 Pinch
- ginger paste – 1 Tbsp
- garlic paste – 1 Tbsp
- Onion – 2 Cups
- mint leaves – 0.5 Cups
- Oil – 4 Tbsp
- Salt – 2 Tsp
- Black Cardamom – 2 Piece
- Cloves – 5 Piece
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
3 Grams
Saturated Fat
70 Mg
Cholesterol
900 Mg
Sodium
45 Grams
Total Carbohydrate
2 Grams
Dietary Fiber
20 Grams
Protein
4 Mg
Vitamin C
Directions
Step 1
Rinse the basmati rice under cold water until the water runs clear. Soak the rice for 30 minutes.
Step 2
Marinate the chicken with yogurt, ginger paste, garlic paste, and salt. Set aside for 20 minutes.
Step 3
Heat oil in a pot, fry the onions until golden brown, and remove half for garnishing.
Step 4
Add marinated chicken to the pot with onions, cook until the chicken is tender and spices are well absorbed.
Step 5
Boil water with salt, black cardamom, and cloves.
Step 6
Cook the soaked rice until 70% done, then drain.
Step 7
Layer the chicken and rice in a pot, sprinkle saffron and mint leaves, cover, and steam on low heat for 15 minutes.
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