Chicken parda biryani is an authentic biryani layered with biryani rice and chicken gravy and all other aromatic spices which are sealed inside the parda and dum in a pan. The step-by-step photo procedure with a detailed video recipe.
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Biryani is an all-time favourite recipe for all of them. Especially I want to bring you different types of biryani which is equal to the restaurant taste. And this chicken parda biryani is a perfect one. For any biryani dum process is most important. In this parda biryani, I am sealing all the ingredients in a big naan roti that is parda and then dum procedure.
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Dip a piece of roti in chicken gravy which is dum inside the parda and serve along with biryani rice. In this parda biryani, we can eat naan roti, chicken biryani gravy, and biryani rice all at a time. To make a more delicious serve it with Baingan ka Katta, gosh ka salan, chicken korma, or veg gravy, a special bhaji recipe.
You may like a chicken pickle, healthy mutton soup
Tips for perfect parda biryani:
- After 3/4 of the biryani rice is cooked, strain immediately otherwise the rice will become mushy.
- Marinating chicken, soaking rice and making dough do it before you start cooking.
- By this, we can save some time on cooking.
- Make a thick chicken biryani gravy for a tasty parada biryani.
- Do not roll too thin the parda will break.
- Slightly stretch the dough and seal it properly without holes.
- 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.
- Shift the parda biryani slowly with plates otherwise, Parda will break.
- In the same way, can make mini parda biryani in a small pan.
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Chicken parda biryani recipe video:
Chicken parda biryani recipe card:
Chicken parda biryani is an authentic biryani layered with biryani rice and chicken gravy and all other aromatic spices which are sealed inside the parda and dum in a pan.
- slices onion – 1 cup
- curd – 4 spoons
- fried onions – 1/4 cup
- ginger and garlic paste – 2 spoons
- Turmeric powder -1/4 spoon
- Red chilli powder-1 spoon
- salt – 3/4 spoon
- biryani powder – 1 spoon
- chicken pieces – 1/4 kg
- oil – 2 spoons
- ghee – 2 spoons
- cashew nuts – 1/4 cup
- dry fenugreek leaves – 1 spoon
- bay leaves – 2
- black pepper – 1/4 spoon
- nutmeg(jaiphal) – 1
- cloves – 4
- shajeera – 1 spoon
- cinnamon – 1 stick
- chopped onions – 1 cup
- green chilies -3
- tomatoes -1/4 cup
- coriander leaves – 1/2 cup
- mint leaves – 1/2 cup
- water – 1/4 cup
- raw eggs – 2
- salt – 1/4 spoon
- water – 1 glass
- saffron – 20 strands
- rose water – 1/2 spoon
- water – 1 spoon
- basmati rice – 2 1/2 cup(400 g)
- water – 5 glasses
- bay leaves -3
- mace(javitri) – 1
- cardamom – 3
- cloves – 5
- cinnamon – 3 sticks
- star anise – 1
- cumin seeds – 1 spoon
- shajeera – 1/2 spoon
- salt – 1 spoon
- lemon juice – 1 spoon
- oil – 1 spoon
- plain flour(maida) – 3 cups
- salt – 1/4 spoon
- oil – 2 spoons
- baking soda – 4 pinches
- carom seeds(vaamu) – 1/4 spoon
- oil – 2 spoons
- corainder leaves – 1 cup
- mint leaves – 1 cup
- lemon juice – 1 spoon
- red-orange food color – 3 pinches
- water – 2 spoons
- lemon wedges – 4
- cucumber slices – 1 cup
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Add a cup of onion slices in heated oil.
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Stir continuously and fry over a high flame until it turns golden and crisp.
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Remove from oil and set aside.
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Take a bowl to add 4 spoons of beaten curd.
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Add 1/4 cup of fried onions.
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Add 2 spoons of ginger and garlic paste.
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Also, add turmeric- 1/4 spoon, red chili powder- 1 spoon, salt- 3/4 spoon, and biryani powder- 1 spoon mix well.
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Add medium-sized chicken pieces- 1/4 kg.
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Mix well until all the masala is coated into chicken pieces.
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Cover and marinate for 1 hour.
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Heat a pan over a medium flame add 2 spoons of ghee.
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Add cashew nuts- 1/4 cup.
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Fry until it turns golden and set aside.
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In the same pan add dry fenugreek leaves- 1 spoon, bay leaves- 2, black pepper- 1/4 spoon, nutmeg(jaiphal)- 1, cloves- 4, shajeera- 1 spoon and cinnamon- 1 stick.
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Fry for a minute.
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Add chopped onions- 1 cup and green chilies- 3.
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Fry for 2 minutes until onions turn golden.
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Add chopped tomatoes- 1/4 cup.
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Stir and fry until tomatoes turn mushy.
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Add marinated chicken pieces stir and fry for a minute over a high flame.
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Now reduce the flame to medium, stir well and fry for 5 minutes, dry the water in chicken pieces.
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For tasty biryani, gravy dries chicken masala, and then add water.
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Add a cup of coriander and mint leaves.
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Add 1/4 cup of water mix with the remaining masala in the bowl and add to the pan.
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Mix well, cover, and cook until the chicken becomes soft.
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The oil separates when chicken is boiled.
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Pinch a piece of chicken when it breaks the chicken is perfectly cooked.
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Boil a glass of water, add salt- 1/4 spoon, add eggs- 2.
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Boil the eggs, remove the skin, and set them aside.
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Add few saffron strands to a bowl.
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Add 1/2 spoon of rose water and a spoon of water.
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Mix well let it soak for 10 minutes. Set aside.
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Add 2 1/2 cups(400 g) of rice to a bowl.
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Rinse the rice 2-3 times under running water.
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Cover and soak for 30 minutes.
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Heat a pan over medium flame pour 5 glasses of water.
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Add bay leaves- 3, mace(javitri)- 1, cadamom- 3, cloves- 5, cinnamon- 3 sticks, star anise- 1, cumin seeds- 1 spoon and shajeera- 1/2 spoon.
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Add a spoon of salt. Taste and adjust the salt as required.
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Add a spoon of lemon juice and a spoon of oil.
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Mix well all of them.
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Add soaked rice in a boiled water mix.
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Cook until 3/4 of water is reduced.
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When rice is cooked and 1/4 of water is remaining then switch off the fire.
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Take one grain of rice press it when the rice breaks now it is perfectly cooked.
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Strain immediately otherwise rice will become mushy.
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Strain and take biryani rice into a thali and set aside.
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Take a bowl add plain flour(maida)- 3 cups, salt- 1/4 spoon, oil- 1 spoon, and baking soda- 4 pinches.
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Mix it once and add carom seeds- 1/4 spoon. This is optional.
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Gradually pour water and make a naan roti dough ball.
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The dough should be pliable but not too soft nor too hard.
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Spread a spoon of oil on the top of the dough ball.
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Cover and leave for 30 minutes.
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Knead the dough sprinkle some flour and slightly press the dough ball.
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Dust the flour and roll as a big naan roti.
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Do not roll too thin the parda will break.
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Spread a spoon of oil in a pan.
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Check either parda sets in a pan or not.
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Fold the naan roti place in the pan.
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Cover the pan with roti, slightly press the edges.
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Add 3 spoons of biryani rice along with fried onions.
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Spread evenly, add a few coriander and mint leaves and some fried cashew nuts.
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Spread 2 big spoons of chicken biryani gravy.
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Squeeze a spoon of lemon juice into the gravy and then layer it.
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Can also directly sprinkle lemon juice at the end of the layering.
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Spread 3 spoons of biryani rice, sprinkle coriander and mint leaves, cashew nuts, sprinkle 2 spoons of saffron water.
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Mix 2 spoons of water and 3 pinches of red-orange food color sprinkle on the rice.
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Spread 3 spoons of chicken biryani gravy.
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And in the last layer spread biryani rice, fried onions and cashew nuts, coriander, and mint leaves.
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Sprinkle food color and place boiled eggs.
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In the same way, can make mini parda biryani in a small pan.
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Slightly stretch the dough and cover all the sides.
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Seal properly without holes. Cover and slightly press it.
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Spread a spoon of oil on the top.
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Cover and dum for 5 minutes over a low flame.
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Shift parda biryani in another pan which is greased with oil.
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Do not cover dum for 5 minutes over a low flame.
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If you dum at high flame it will burn.
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When naan roti turns golden color on both sides then switch off the fire and shift into a serving plate.
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Shift the parda biryani slowly with plates otherwise, parda will break.
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Cut the parda and enjoy the biryani.
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Garnish with lemon wedges and cucumber.
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Serve with any gravy. Best combination with baingan ka khatta, bhaji and raita.
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Dip a piece of roti in chicken gravy and serve along with biryani rice.
Step-by-step procedure for chicken parda biryani:
1. Frying Onions:
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.
2. 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 chilli powder- 1 spoon, salt- 3/4 spoon, and biryani powder- 1 spoon and mix well.
Add medium-sized chicken pieces- 1/4 kg. Mix well until all the masala is coated into chicken pieces. Cover and marinate for 1 hour.
3. Frying cashew nuts and making chicken biryani gravy:
Heat a pan over medium flame and 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(jaiphal)- 1, cloves- 4, shah jeera- 1 spoon and cinnamon- 1 stick. Fry for a minute. Add chopped onion- 1 cup and green chillies- 3.
Fry for 2 minutes until the 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 mixed 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 the chicken is boiled. Pinch a piece of chicken when it breaks the chicken is perfectly cooked. Make sure the gravy is thick, then switch off the fire and set it aside.
4. Boiling eggs:
Boil a glass of water, add salt- 1/4 spoon, add eggs- 2. Boil the eggs, remove the skin, and set them aside.
5. Soaking saffron and rice:
Add a few saffron strands to a bowl. Add 1/2 spoonful of rose water and a spoonful of water. Mix well and let it soak for 10 minutes. Set aside.
Add 2 1/2 cups(400 g) of rice to a bowl. Rinse 2-3 times under running water. Cover and soak for 30 minutes.
6. Making biryani rice:
Heat a pan over medium flame and pour 5 glasses of water. Add bay leaves- 3, mace(javitri)- 1, cardamom- 3, cloves- 5, cinnamon- 3 sticks, star anise- 1, cumin seeds- 1 spoon and shah jeera- 1/2 spoon.
Add a spoonful of salt. Taste and adjust the salt as required. Add a spoonful of lemon juice and a spoonful of oil. Mix well all of them.
Add soaked rice in a boiled water mix. Cook until 3/4 of the water is reduced.
When rice is cooked and 1/4 of the water is remaining then switch off the fire. Take one grain of rice and press it when the rice breaks now it is perfectly cooked. Strain immediately otherwise the rice will become mushy. Strain and take biryani rice into a thali and set aside.
7. Making parda:
Take a bowl to add plain flour(maida)- 3 cups, salt- 1/4 spoon, oil- 1 spoon, and baking soda- 4 pinches. Mix it once and add carom seeds- 1/4 spoon. This is optional.
Gradually pour water and make a naan roti dough ball. The dough should be pliable but not too soft nor too hard.
Spread a spoonful 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. Fold the naan roti.
8. Parda biryani layers:
Spread a spoonful of oil in a pan. Check either parda sets in a pan or not. Fold the naan roti place in the pan. Cover the pan with roti, and slightly press the edges.
First layer:
Add 3 spoons of biryani rice along with fried onions. Spread evenly, and 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.
Second layer:
Spread 3 spoons of biryani rice, sprinkle coriander and mint leaves, cashew nuts, and sprinkle 2 spoons of saffron water. Mix 2 spoons of water and 3 pinches of red-orange food colour and 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 colour and place boiled eggs. In the same way, can make mini parda biryani in a small pan.
9. Sealing parda:
Slightly stretch the dough and cover all the sides. Seal properly without holes. Cover and slightly press it. Spread a spoonful of oil on the top.
10. Parda biryani dum process:
Cover and dum for 5 minutes over a low flame.
Shift parda biryani into another pan which is greased with oil. Do not cover the dum for 5 minutes over a low flame. If you dum at high flame it will burn. When naan roti turns golden colour on both sides then switch off the fire and shift into a serving plate.
11. Serving:
Shift the parda biryani slowly with plates otherwise, Parda will break.
Cut the parda and enjoy the biryani. Garnish with lemon wedges and cucumber. Serve with any gravy. Best combination with baingan ka khatta, bhaji and raita. Dip a piece of roti in chicken gravy and serve along with biryani rice.
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