lunch

Mughlai Murgh Dum Biryani with Saffron-Infused Basmati

Name: Mughlai Murgh Dum Biryani with Saffron-Infused Basmati
Ingredients: 91.5 g Chicken breast, skinless and boneless, raw; 47.8 g Basmati rice, cooked; 344.3 g Spinach, fresh, sautéed; 344.3 g Yogurt, plain, low-fat (for marinade); 15.9 g Onion, caramelized (for flavor/garnish)

Nutrition

601

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Chicken breast, skinless and boneless, raw91.5 g

Basmati rice, cooked47.8 g

Spinach, fresh, sautéed344.3 g

Yogurt, plain, low-fat (for marinade)344.3 g

Onion, caramelized (for flavor/garnish)15.9 g

Instructions

Marinate the chicken breast in yogurt, turmeric, ginger-garlic paste, and a pinch of salt for 30 minutes.

In a heavy-bottomed pot, sear the chicken until the exterior is lightly browned and aromatic.

Layer the partially cooked basmati rice over the chicken, sprinkling with saffron-infused milk, mint, and cilantro.

Seal the pot with a tight-fitting lid (traditionally using dough) to steam-cook over low heat for 15-20 minutes, allowing the aromatics to perfume the rice.

Once the rice is tender and the chicken is fully cooked, fluff carefully with a fork to maintain the integrity of the grains.

Serve on a warm plate, topped with crispy fried onions and a side of fresh spinach to round out the meal.