Murgh Zaiqa-e-Nishat Biryani is a delectable Pakistani dish that brings together fragrant basmati rice and tender chicken in a symphony of spices. Originating from the culinary traditions of the Indian subcontinent, this biryani is renowned for its aromatic flavors that come from a blend of cumin, coriander, and saffron. The dish is characterized by layers of marinated chicken and partially cooked rice, which are then steamed together to perfection. The addition of fried onions, mint, and yogurt elevates the taste, making it a favorite for festive occasions and family gatherings. People love this biryani for its rich taste, inviting aroma, and the way each grain of rice remains separate, infused with the essence of the spices.
Murgh Zaiqa-e-Nishat 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
- Onion – 2 Cups
- garlic paste – 2 Tbsp
- ginger paste – 2 Tbsp
- Cumin – 1 Tbsp
- Coriander – 1 Tbsp
- Mint – 0.5 Cups
- Saffron – 1 Pinch
Nutrition
Per Serving
550 Kcal
Calories
35 Grams
Protein
20 Grams
Total Fat
7 Grams
Saturated Fat
65 Grams
Carbohydrates
3 Grams
Dietary Fiber
850 Mg
Sodium
300 Mcg
Vitamin A
Directions
Step 1
In a large bowl, marinate the chicken with yogurt, garlic paste, ginger paste, cumin, and coriander. Set aside for 30 minutes.
Step 2
Rinse the basmati rice thoroughly and soak in water for 20 minutes. Drain and set aside.
Step 3
Fry the sliced onions in a pan until golden brown. Remove half for garnishing and leave the rest in the pan.
Step 4
Add the marinated chicken to the pan with onions and cook until the chicken is tender.
Step 5
In a separate pot, bring water to a boil, add soaked rice, and cook until 70% done. Drain the rice.
Step 6
In a large pot, layer the cooked chicken and rice. Sprinkle with mint, saffron, and reserved fried onions. Cover and steam on low heat for 10-15 minutes.
Step 7
Serve hot, garnished with additional mint and onions, if desired.
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