Muradabadi Chicken Biryani Pulao | Pakistani Recipes | Dinner | Hina Barkat

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice is healthier, while long-grain rice is often more affordable.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are less expensive than breasts.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers similar creaminess with fewer calories, while sour cream is usually cheaper.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and health benefits, while yellow food coloring is a budget-friendly substitute.

Marinate chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt for at least 1 hour.

Heat cooking oil in a large pot over medium heat until shimmering.

Add sliced onions and cook until golden brown, about 5-7 minutes.

Stir in marinated chicken and cook until it changes color, about 5 minutes.

Add chopped green chilies, mint leaves, and cilantro, and sauté for 2-3 minutes.

Layer half of the soaked basmati rice over the chicken mixture.

Sprinkle fried onions, lemon juice, and saffron mixed in warm water over the rice layer.

Add the remaining rice on top and pour in enough water to cover the rice.

Cover the pot with a tight-fitting lid and cook on low heat for 30-40 minutes until rice is tender.

Remove from heat and let it rest for 10 minutes before serving.

Gently fluff the biryani with a fork and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary