Murgh Zafran-e-Dilkusha Biryani is a luxurious Pakistani dish celebrated for its aromatic saffron-infused rice and tender chicken pieces. Originating from the rich culinary traditions of the Indian subcontinent, this biryani is a festival of flavors with a blend of spices like cumin, cardamom, and cloves. The saffron imparts a golden hue and a subtle floral aroma, elevating the dish to a royal status. The use of fresh herbs and a touch of yogurt adds a creamy texture, making it a favorite for special occasions. Loved for its complex taste profile and fragrant appeal, this biryani is a true testament to the art of Pakistani cuisine, offering a delightful culinary experience that is both satisfying and memorable.
Murgh Zafran-e-Dilkusha 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
- Onion – 2 Piece
- Yogurt – 1 Cup
- ginger paste – 1 Tbsp
- garlic paste – 1 Tbsp
- Saffron – 1 Pinch
- Cumin – 1 Tsp
- cardamom – 4 Piece
- Cloves – 5 Piece
- Salt – 1 Tsp
- Oil – 3 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
5 Grams
Saturated Fat
90 Mg
Cholesterol
600 Mg
Sodium
40 Grams
Total Carbohydrates
2 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Soak saffron in warm water and set aside. Rinse rice until water runs clear and soak for 30 minutes.
Step 2
In a pot, heat oil and fry sliced onions until golden brown. Remove half for garnishing.
Step 3
Add ginger and garlic paste to the pot, sauté for a minute, then add chicken pieces and cook until browned.
Step 4
Add yogurt, cumin, cardamom, cloves, and salt. Cook until chicken is tender and spices are well blended.
Step 5
Boil rice in a separate pot with salt until 70% cooked. Drain and layer over the chicken mixture.
Step 6
Drizzle saffron water over the rice, cover with a tight lid, and let it steam on low heat for 15 minutes.
Step 7
Fluff the biryani gently, garnish with fried onions, and serve hot.
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