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Pakistani Murgh Biryani  Recipe and Desi Dishes

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Murgh Biryani Recipe

Murgh Biryani Recipe .Learn how to cook best and tasty Murgh Biryani. An easy way and tips how to cook Murgh Biryani at home .Detail of ingredients of Murgh Biryani and instruction.


Basmati rice 500 gems
Chicken cut into pieces)750 gems
Curd 125 gems
Onions sliced & fried) 100 gems
Green chilies 7-8
Ginger-garlic paste 2 tbsp
Coriander leaves cut) 1/2 cup
Mint leaves 8-10
Lime juice 1/4 cup
Kesar (soaked in milk) 4-6 strands
Ghee 100 gems
Garam masala 1 tsp
Salt to taste


Marinate the chicken pieces with ginger-garlic paste, half of the fried onions, half the challis and a little salt.
Refrigerate for 3 to 4 hours.
Add curd 1 hour before cooking the biryani.
Wash the rice and keep aside.
Take water in a vessel for boiling, add garam masala and 2 tbsp salt.
When the water boils add the rice.
Allow the rice to boil till bubbles appear 3 to 4 times.
The rice at this stage is partially cooked.
Drain out the water.
In a thick bottom vessel put the marinated chicken pieces and mix with half of the ghee and spread uniformly at the bottom.
Over this put the entire quantity of rice and spread it uniformly.
On this sprinkle fried onions, coriander leaves, mint leaves, lime juice, saffron soaked in milk and the rest of the ghee.
Cover the vessel with a foil and a lid and cook on medium heat for 12 to 15 minutes and then on slow heat for 5 to 10 minutes.
Mix thoroughly from top to bottom.