Murgh Zaiqa-e-Khushrang Biryani is a delightful Pakistani dish that combines tender pieces of chicken with aromatic basmati rice. The vibrant colors and rich flavors make it a feast for both the eyes and the palate. Originating from the traditional kitchens of Pakistan, this biryani is known for its perfect blend of spices such as cumin, coriander, and garam masala, which infuse the chicken with a distinctive taste. The use of saffron and fried onions adds depth and a hint of sweetness, while yogurt tenderizes the meat, ensuring a succulent bite. Loved for its balance of spices and textures, this biryani is a popular choice for celebrations and gatherings, offering a truly memorable culinary experience.
Murgh Zaiqa-e-Khushrang 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 Cup
- Onion – 2 Cups
- garlic paste – 2 Tbsp
- ginger paste – 1 Tbsp
- Saffron – 1 Pinch
- Cumin – 1 Tsp
- Coriander – 1 Tsp
- Garam Masala – 1 Tsp
- mint leaves – 0.5 Cup
- Green Chili – 3 Piece
Nutrition
Per Serving
550 Kcal
Calories
20 Grams
Total Fat
5 Grams
Saturated Fat
85 Mg
Cholesterol
800 Mg
Sodium
65 Grams
Total Carbohydrates
3 Grams
Dietary Fiber
30 Grams
Protein
10 Mg
Vitamin C
Directions
Step 1
Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.
Step 2
In a large pot, heat oil and fry onions until golden brown. Remove half for garnishing.
Step 3
Add garlic paste, ginger paste, and green chilies to the pot. Stir for a few minutes until aromatic.
Step 4
Add chicken pieces and cook until they change color. Stir in yogurt, cumin, coriander, and garam masala. Cook until the oil separates.
Step 5
In a separate pot, boil water and add rice. Cook the rice until 70% done, then drain.
Step 6
Layer the chicken mixture and rice in a pot. Sprinkle saffron, mint leaves, and fried onions on top. Cover and cook on low heat for 15 minutes.
Step 7
Let the biryani rest for 10 minutes before serving. Mix gently and serve hot.
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