Murgh Zaiqa-e-Surkh Biryani is a tantalizing Pakistani dish known for its rich, spicy flavors and vibrant colors. Originating from the Mughal era, this biryani combines succulent chicken with aromatic basmati rice, infused with an array of spices like cumin, coriander, and red chili powder, giving it a signature fiery red hue. The addition of yogurt and tomatoes provides a creamy texture, balancing the heat. People love this dish for its exquisite layering of flavors and the perfect blend of tender meat and fragrant rice. It’s a favorite at family gatherings and special occasions, where its enticing aroma and taste leave everyone craving more.
Murgh Zaiqa-e-Surkh 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 Cups
- Tomato – 1 Cup
- Yogurt – 1 Cup
- garlic paste – 2 Tbsp
- ginger paste – 1 Tbsp
- Red Chili Powder – 1 Tbsp
- Cumin Seeds – 1 Tsp
- Coriander Powder – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Protein
15 Grams
Total Fat
3 Grams
Saturated Fat
40 Grams
Carbohydrates
500 Mg
Sodium
3 Grams
Dietary Fiber
Directions
Step 1
Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
Step 2
In a pot, heat oil and sauté the sliced onions until golden brown.
Step 3
Add garlic paste, ginger paste, and cumin seeds, cooking for 2 minutes until aromatic.
Step 4
Mix in the chicken, red chili powder, coriander powder, and salt. Cook until the chicken is browned.
Step 5
Add tomatoes and yogurt, stirring well.
Step 6
Cover and simmer for 15 minutes until the chicken is tender.
Step 7
In another pot, boil the soaked rice until half cooked. Drain and layer over the chicken mixture. Cover and steam on low heat for 10 minutes.
Step 8
Gently mix the biryani before serving. Garnish with fresh coriander and serve hot.
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