Murgh Biryani of Mysore

This classic Indian dish, originating from the state of Mysore in South India, is a flavorful biryani made with chicken, basmati rice, and aromatic spices.

🛒 Ingredients

• 1 kg Boneless chicken breasts
• 2 cups Basmati rice
• 2 tbsp Ghee
• 1 large Onion
• 2 tbsp Ginger paste
• 1 tbsp Garlic paste
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 1 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 tsp Salt
• 1 cup Yogurt
• Fresh cilantro

👨‍🍳 Instructions

1. 1

   Heat ghee in a large pan over medium heat. Add cumin seeds and coriander seeds and let them sizzle.

2. 2

   Add chopped onion and cook until it's translucent.

3. 3

   Add ginger paste, garlic paste, red chili powder, turmeric powder, and salt. Mix well.

4. 4

   Add boneless chicken breasts and cook until they're browned.

5. 5

   Add basmati rice and mix well. Cook for 2-3 minutes.

6. 6

   Add 2 cups of water and bring to a boil.

7. 7

   Reduce the heat to low and cover the pan with a lid. Simmer for 10-15 minutes.

8. 8

   Fluff the rice and garnish with fresh cilantro.

9. 9

   Serve hot and enjoy.

💡 Pro Tips

Use long-grain basmati rice for the best results. Adjust the amount of spices according to personal taste. You can also add potatoes or vegetables to the biryani.

📊 Nutrition per Serving