Murgh Zaiqa-e-Chandni Biryani is a delectable Pakistani dish that combines aromatic basmati rice with tender chicken, infused with a myriad of spices. This biryani is renowned for its unique blend of flavors, featuring a creamy base enhanced by the rich taste of saffron and kewra water. Originating from the vibrant culinary traditions of Pakistan, this dish is a celebration of festive occasions and family gatherings. People love it for its exquisite taste, where each grain of rice is perfectly cooked, and the chicken is succulent and flavorful. The addition of fried onions, mint, and coriander brings a refreshing note that balances the richness of the dish, making it a beloved favorite across different regions.
Murgh Zaiqa-e-Chandni Biryani
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 1 Kg
- Basmati Rice – 2 Cups
- Yogurt – 1 Cups
- Onion – 2 Cups
- garlic paste – 2 Tbsp
- ginger paste – 2 Tbsp
- Saffron – 1 Pinch
- Kewra Water – 2 Tbsp
- mint leaves – 0.5 Cups
- coriander leaves – 0.5 Cups
- Salt – 1 Tbsp
Nutrition
Per Serving
450 Kcal
Calories
25 Grams
Protein
20 Grams
Total Fat
5 Grams
Saturated Fat
45 Grams
Carbohydrates
3 Grams
Dietary Fiber
800 Mg
Sodium
10 Mg
Vitamin C
Directions
Step 1
Wash and soak the basmati rice for 30 minutes. Drain and set aside.
Step 2
Heat oil in a pot and fry sliced onions until golden brown. Remove and set aside.
Step 3
In the same pot, add ginger paste, garlic paste, and chicken. Cook until the chicken is browned.
Step 4
Add yogurt, salt, and a pinch of saffron soaked in warm water. Cook until the chicken is tender.
Step 5
Boil rice in a separate pot until half cooked. Drain and layer over the chicken mixture.
Step 6
Sprinkle fried onions, mint, coriander, and kewra water over the rice. Cover and steam on low heat for 15 minutes.
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