Murgh Zeenat-e-Jashn Biryani is a Pakistani culinary masterpiece that combines fragrant basmati rice with succulent pieces of marinated chicken. This dish is renowned for its rich blend of spices including cumin, coriander, and garam masala, which impart a deep and aromatic flavor. The inclusion of saffron-soaked milk adds a luxurious touch, elevating the dish with its vibrant color and subtle sweetness. Traditionally served at celebratory gatherings, this biryani is a symbol of hospitality and is loved for its balanced taste profile and the harmony of textures. Each bite offers a delightful mix of tender chicken, perfectly cooked rice, and bursts of spices, making it a favorite among biryani aficionados.
Murgh Zeenat-e-Jashn 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
- Onion – 2 Cups
- Yogurt – 1 Cups
- Ginger – 2 Tbsp
- Garlic – 2 Tbsp
- Saffron – 1 Pinch
- Garam Masala – 1 Tsp
- Cumin – 1 Tsp
- Coriander – 1 Tsp
Nutrition
Per Serving
450 Kcal
Calories
15 Grams
Total Fat
5 Grams
Saturated Fat
70 Mg
Cholesterol
600 Mg
Sodium
55 Grams
Total Carbohydrate
4 Grams
Dietary Fiber
25 Grams
Protein
Directions
Step 1
Rinse the basmati rice until the water runs clear, then soak for 30 minutes.
Step 2
Marinate the chicken with yogurt, garlic, ginger, cumin, coriander, and garam masala. Set aside for 1 hour.
Step 3
Heat oil in a large pot and fry the onions until golden brown. Remove half for garnish.
Step 4
Add marinated chicken to the pot and cook until the chicken is tender and cooked through.
Step 5
Boil the soaked rice in salted water until half cooked, then drain.
Step 6
Layer the chicken and rice in the pot, sprinkle with saffron milk, cover, and cook on low heat for 20 minutes.
Step 7
Fluff the biryani with a fork and serve hot, garnished with fried onions.
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