Recipe: Murgh Bibi Ka Pulao

“Unlike other biryanis, there is something unique about it one. The name tries to give a traditional touch and when we talk about taste, you can taste the aroma and flavours of the spices in each and every bite,” says Chef Shadab Ahmed Qureshi, Jyran, Sofitel, BCK.


  • 1 kg  Chicken
  • 500 gms Basmati Rice
  • 100 gms Onion
  • 25 gms Green Chilies
  • 15 gms Whole Garam Masala
  • 10 gms Ginger Garlic paste
  • 75 ml Cooking Oil
  • Salt to taste


  • Soak rice for half an hour.
  • Heat oil in a large frying pan and add the slice onion in the oil till it becomes dark brown.
  • Add the chicken and ginger garlic paste to it.
  • Add salt, green chili and garam masala and sauté it for a while.
  • Add the water when chicken is 50% cooked and let it rest on tawa for a while.
  • Then add the rice to the chicken and also add 300ml of water and cook it.
  • When water dries keep it on slow fire for about 4-5 minutes.
  • Serve with cucumber raita (cucumber yoghurt) and achar (pickle).

The recipe above is contributed by Jyran, Sofitel, BCK.


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