Chicken parda biryani

#myrecipe
By Arun Kumar

Mar, 19th

709

Servings
2 persons
Cook Time
50 minutes
Ingredients
35 - 37

Ingredients

  • Onion
  • Curd
  • Ginger garlic paste
  • Turmeric
  • Red chilli powder
  • Salt
  • Biryani powder
  • Oil
  • Chicken
  • Ghee
  • Cashew
  • Fenugreek leaves
  • Nutmeg
  • Bay leaf
  • Pepper
  • Cloves
  • Cardamom
  • Cinnamon
  • Green chillies
  • Corinader
  • Mint
  • Tomato
  • Egg
  • Salt
  • Water
  • Saffron
  • Rose water
  • Rice
  • Mace
  • Star anise
  • Cumin
  • Salt
  • Lemon
  • Maida
  • Soda
  • Ajwain
  • Food colour

Instructions

  • Add a cup of onion slices in heated oil. Stir continuously and fry over a high flame until it turns golden and crisp. Remove from oil and set aside. Marinating chicken: Take a bowl to add 4 spoons of beaten curd. Add 1/4 cup of fried onions. Add 2 spoons of ginger and garlic paste. Also, add turmeric- 1/4 spoon, red chili powder- 1 spoon, salt- 3/4 spoon, and biryani powder- 1 spoon mix well. Add chicken. Mix well until all the masala is coated into chicken pieces. Cover and marinate for 1 hour. Frying cashew nuts and making chicken biryani gravy: Heat a pan over a medium flame add 2 spoons of ghee. Add cashew nuts- 1/4 cup. Fry until it turns golden and set aside. In the same pan add dry fenugreek leaves- 1 spoon, bay leaves- 2, black pepper- 1/4 spoon, nutmeg- 1, cloves- 4, shajeera- 1 spoon and cinnamon- 1 stick. Fry for a minute. Add chopped onions- 1 cup and green chilies- 3. Fry for 2 minutes until onions turn golden. Add chopped tomatoes- 1/4 cup. Stir and fry until tomatoes turn mushy. Add marinated chicken pieces stir and fry for a minute over a high flame. Now reduce the flame to medium, stir well and fry for 5 minutes, dry the water in chicken pieces. For tasty biryani, gravy dries chicken masala, and then add water. Add a cup of coriander and mint leaves. Add 1/4 cup of water mix with the remaining masala in the bowl and add to the pan. Mix well, cover, and cook until the chicken becomes soft. The oil separates when chicken is boiled. Pinch a piece of chicken when it breaks the chicken is perfectly cooked. Boil a glass of water, add salt- 1/4 spoon, add eggs- 2. Boil the eggs, remove the skin, and set them aside. Soaking saffron and rice: Add few saffron strands to a bowl. Add 1/2 spoon of rose water and a spoon of water. Mix well let it soak for 10 minutes. Set aside. Add 2 1/2 cups of rice to a bowl. Rinse the rice. Cover and soak for 30 minutes. Making biryani rice: Heat a pan over medium flame pour 5 glasses of water. Add bay leaves- 3, mace- 1, cadamom- 3, cloves- 5, cinnamon- 3 sticks, star anise- 1, cumin seeds- 1 spoon and shajeera- 1/2 spoon. Add a spoon of salt. Taste and adjust the salt as required. Add a spoon of lemon juice and a spoon of oil. Mix well all of them. Add soaked rice in a boiled water mix. Cook until 3/4 of water is reduced. When rice is cooked and 1/4 of water is remaining then switch off the fire. Take one grain of rice press it when the rice breaks now it is perfectly cooked. Strain and take biryani rice into a thali and set aside. Making parda: Take a bowl add plain flour- 3 cups, salt- 1/4 spoon, oil- 1 spoon, and baking soda- 4 pinches. Mix it once and add carom seeds- 1/4 spoon. Gradually pour water and make a naan roti dough ball. Spread a spoon of oil on the top of the dough ball. Cover and leave for 30 minutes. Knead the dough sprinkle some flour and slightly press the dough ball. Dust the flour and roll as a big naan roti. Do not roll too thin the parda will break. Parda biryani layers: Spread a spoon of oil in a pan. Fold the naan roti place in the pan. Cover the pan with roti, slightly press the edges. First layer: Add 3 spoons of biryani rice along with fried onions. Spread evenly, add a few coriander and mint leaves and some fried cashew nuts. Spread 2 big spoons of chicken biryani gravy. Squeeze a spoon of lemon juice into the gravy and then layer it. Can also directly sprinkle lemon juice at the end of the layering. Spread 3 spoons of biryani rice, sprinkle coriander and mint leaves, cashew nuts, sprinkle 2 spoons of saffron water. Mix 2 spoons of water and 3 pinches of red-orange food color sprinkle on the rice. Spread 3 spoons of chicken biryani gravy. Third layer: And in the last layer spread biryani rice, fried onions and cashew nuts, coriander, and mint leaves. Sprinkle food color and place boiled eggs. In the same way, can make mini parda biryani in a small pan. Sealing parda: Slightly stretch the dough and cover all the sides. Seal properly without holes. Cover and slightly press it. Spread a spoon of oil on the top. Parda biryani dum process: Cover and dum for 5 minutes over a low flame. Shift parda biryani in another pan which is greased with oil. When naan roti turns golden color on both sides then switch off the fire and shift into a serving plate. Serve hot.