Lunch · Indian · 20 min
Mughlai Murgh Dum Biryani with Saffron-Infused Basmati
- Calories
- 601
- Protein
- 43g
- Carbs
- 59g
- Fat
- 21g
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)
Method
- 01Marinate the chicken breast in yogurt, turmeric, ginger-garlic paste, and a pinch of salt for 30 minutes.
- 02In a heavy-bottomed pot, sear the chicken until the exterior is lightly browned and aromatic.
- 03Layer the partially cooked basmati rice over the chicken, sprinkling with saffron-infused milk, mint, and cilantro.
- 04Seal 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.
- 05Once the rice is tender and the chicken is fully cooked, fluff carefully with a fork to maintain the integrity of the grains.
- 06Serve on a warm plate, topped with crispy fried onions and a side of fresh spinach to round out the meal.
Cook it with the whole plan around it
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