Murgh Zaiqa-e-Nemat Biryani is a delightful Pakistani dish known for its rich flavors and aromatic spices. Originating from the diverse culinary traditions of South Asia, this biryani combines tender chicken pieces with fragrant basmati rice, all cooked with a medley of spices such as cumin, coriander, and garam masala. The addition of yogurt and tomatoes ensures a succulent texture and a tangy depth of flavor. What sets this biryani apart is the use of saffron-infused milk, which adds a luxurious aroma and a subtle golden hue. Loved for its exquisite taste and festive appeal, this biryani is a favorite at gatherings and celebrations, showcasing the vibrant flavors of Pakistani cuisine.
Murgh Zaiqa-e-Nemat Biryani
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Cook Time
1 hour
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chicken – 500 Grams
- Basmati Rice – 2 Cups
- Yogurt – 1 Cups
- Tomato – 2 Piece
- Onion – 2 Piece
- ginger paste – 1 Tbsp
- garlic paste – 1 Tbsp
- Garam Masala – 1 Tsp
- Cumin – 1 Tsp
- Coriander Powder – 1 Tsp
- Saffron – 1 Pinch
- Milk – 0.25 Cups
Nutrition
Per Serving
450 Kcal
Calories
12 Grams
Total Fat
4 Grams
Saturated Fat
70 Mg
Cholesterol
300 Mg
Sodium
55 Grams
Carbohydrates
25 Grams
Protein
3 Grams
Dietary Fiber
10 Mg
Vitamin C
Directions
Step 1
Soak the saffron in warm milk and set aside.
Step 2
Boil the rice in salted water until half-cooked. Drain and set aside.
Step 3
In a pot, heat oil and fry onions until golden brown.
Step 4
Add ginger, garlic paste, and chicken. Cook until the chicken is browned.
Step 5
Stir in the tomatoes, yogurt, cumin, and coriander powder.
Step 6
Cook until the chicken is tender and the oil separates from the masala.
Step 7
Layer the chicken mixture and rice in the pot. Sprinkle garam masala and saffron milk.
Step 8
Cover and cook on low heat for 20 minutes. Serve hot.
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