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 detailed video recipe.

Arabian chicken kabsa recipe, Pot chicken dum biryani

Biryani is an all-time favorite 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.

You may also like other biryani recipes

  1. Mutton biryani
  2. veg biryani with raita
  3. egg biryani
  4. paneer biryani
  5. Biryani rice
  6. chicken dum biryani

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 with Baingan ka Katta, gosh ka salan, chicken korma, or veg gravy, special bhaji recipe.

 You may like a chicken pickle, healthy mutton soup

Tips for perfect parda biryani:

  1. After 3/4 of biryani rice is cooked, strain immediately otherwise rice will become mushy.
  2. Marinating chicken, soaking rice and making dough do it before you start cooking.
  3. By this we can save some time of cooking.
  4. Make a thick chicken biryani gravy for a tasty parada biryani.
  5. Do not roll too thin the parda will break.
  6. Slightly stretch the dough and seal properly without holes.
  7. Squeeze a spoon of lemon juice into the gravy and then layer it.
  8. Can also directly sprinkle lemon juice at the end of the layering.
  9. Shift the parda biryani slowly with plates otherwise, parda will break.
  10. In the same way, can make mini parda biryani in a small pan.

5 delicious chicken gravies6 varieties of Non-veg fry recipes: fish frychicken frytilly fry, mutton liver fry

Chicken parda biryani recipe video:

Chicken parda biryani recipe card:

chicken parda biryani recipe | parda biryani without oven | potli biryani
Prep Time
1 hr 10 mins
Cook Time
1 hr
Total Time
2 hrs 10 mins
 

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.

Course: Main Course
Cuisine: Indian
Keyword: chicken parda biryani, parda biryani, parda biryani recipe, potli biryani
Servings: 4
Ingredients
Ingredients for chicken parda biryani:
For frying onions:
  • slices onion – 1 cup
Marinating chicken:
  • 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
For frying cashew nuts:
  • ghee – 2 spoons
  • cashew nuts – 1/4 cup
For chicken biryani gravy:
  • 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
For boiling eggs:
  • raw eggs – 2
  • salt – 1/4 spoon
  • water – 1 glass
For soaking saffron:
  • saffron – 20 strands
  • rose water – 1/2 spoon
  • water – 1 spoon
For biryani rice:
  • 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
For parda:
  • plain flour(maida) – 3 cups
  • salt – 1/4 spoon
  • oil – 2 spoons
  • baking soda – 4 pinches
  • carom seeds(vaamu) – 1/4 spoon
For parda biryani layers:
  • oil – 2 spoons
  • corainder leaves – 1 cup
  • mint leaves – 1 cup
  • lemon juice – 1 spoon
  • red-orange food color – 3 pinches
  • water – 2 spoons
For garnish:
  • lemon wedges – 4
  • cucumber slices – 1 cup
Instructions
Procedure for chicken parda biryani:
Frying Onions:
  1. Add a cup of onion slices in heated oil.

  2. Stir continuously and fry over a high flame until it turns golden and crisp.

  3. Remove from oil and set aside.

Marinating chicken:
  1. Take a bowl to add 4 spoons of beaten curd.

  2. Add 1/4 cup of fried onions.

  3. Add 2 spoons of ginger and garlic paste.

  4. Also, add turmeric- 1/4 spoon, red chili powder- 1 spoon, salt- 3/4 spoon, and biryani powder- 1 spoon mix well.

  5. Add medium-sized chicken pieces- 1/4 kg.

  6. Mix well until all the masala is coated into chicken pieces.

  7. Cover and marinate for 1 hour.

Frying cashew nuts and making chicken biryani gravy:
  1. Heat a pan over a medium flame add 2 spoons of ghee.

  2. Add cashew nuts- 1/4 cup.

  3. Fry until it turns golden and set aside.

  4. 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.

  5. Fry for a minute.

  6. Add chopped onions- 1 cup and green chilies- 3.

  7. Fry for 2 minutes until onions turn golden.

  8. Add chopped tomatoes- 1/4 cup.

  9. Stir and fry until tomatoes turn mushy.

  10. Add marinated chicken pieces stir and fry for a minute over a high flame.

  11. Now reduce the flame to medium, stir well and fry for 5 minutes, dry the water in chicken pieces.

  12. For tasty biryani, gravy dries chicken masala, and then add water.

  13. Add a cup of coriander and mint leaves.

  14. Add 1/4 cup of water mix with the remaining masala in the bowl and add to the pan.

  15. Mix well, cover, and cook until the chicken becomes soft.

  16. The oil separates when chicken is boiled.

  17. Pinch a piece of chicken when it breaks the chicken is perfectly cooked.

Boiling eggs:
  1. Boil a glass of water, add salt- 1/4 spoon, add eggs- 2.

  2. Boil the eggs, remove the skin, and set them aside.

Soaking saffron and rice:
  1. Add few saffron strands to a bowl.

  2. Add 1/2 spoon of rose water and a spoon of water.

  3. Mix well let it soak for 10 minutes. Set aside.

  4. Add 2 1/2 cups(400 g) of rice to a bowl.

  5. Rinse the rice 2-3 times under running water.

  6. Cover and soak for 30 minutes.

Making biryani rice:
  1. Heat a pan over medium flame pour 5 glasses of water.

  2. 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.

  3. Add a spoon of salt. Taste and adjust the salt as required.

  4. Add a spoon of lemon juice and a spoon of oil.

  5. Mix well all of them.

  6. Add soaked rice in a boiled water mix.

  7. Cook until 3/4 of water is reduced.

  8. When rice is cooked and 1/4 of water is remaining then switch off the fire.

  9. Take one grain of rice press it when the rice breaks now it is perfectly cooked.

  10. Strain immediately otherwise rice will become mushy.

  11. Strain and take biryani rice into a thali and set aside.

Making parda:
  1. Take a bowl add plain flour(maida)- 3 cups, salt- 1/4 spoon, oil- 1 spoon, and baking soda- 4 pinches.

  2. Mix it once and add carom seeds- 1/4 spoon. This is optional.

  3. Gradually pour water and make a naan roti dough ball.

  4. The dough should be pliable but not too soft nor too hard.

  5. Spread a spoon of oil on the top of the dough ball.

  6. Cover and leave for 30 minutes.

  7. Knead the dough sprinkle some flour and slightly press the dough ball.

  8. Dust the flour and roll as a big naan roti.

  9. Do not roll too thin the parda will break.

Parda biryani layers:
  1. Spread a spoon of oil in a pan.

  2. Check either parda sets in a pan or not.

  3. Fold the naan roti place in the pan.

  4. Cover the pan with roti, slightly press the edges.

First layer:
  1. Add 3 spoons of biryani rice along with fried onions.

  2. Spread evenly, add a few coriander and mint leaves and some fried cashew nuts.

  3. Spread 2 big spoons of chicken biryani gravy.

  4. Squeeze a spoon of lemon juice into the gravy and then layer it.

  5. Can also directly sprinkle lemon juice at the end of the layering.

Second layer:
  1. Spread 3 spoons of biryani rice, sprinkle coriander and mint leaves, cashew nuts, sprinkle 2 spoons of saffron water.

  2. Mix 2 spoons of water and 3 pinches of red-orange food color sprinkle on the rice.

  3. Spread 3 spoons of chicken biryani gravy.

Third layer:
  1. And in the last layer spread biryani rice, fried onions and cashew nuts, coriander, and mint leaves.

  2. Sprinkle food color and place boiled eggs.

  3. In the same way, can make mini parda biryani in a small pan.

Sealing parda:
  1. Slightly stretch the dough and cover all the sides.

  2. Seal properly without holes. Cover and slightly press it.

  3. Spread a spoon of oil on the top.

Parda biryani dum process:
  1. Cover and dum for 5 minutes over a low flame.

  2. Shift parda biryani in another pan which is greased with oil.

  3. Do not cover dum for 5 minutes over a low flame.

  4. If you dum at high flame it will burn.

  5. When naan roti turns golden color on both sides then switch off the fire and shift into a serving plate.

Serving:
  1. Shift the parda biryani slowly with plates otherwise, parda will break.

  2. Cut the parda and enjoy the biryani.

  3. Garnish with lemon wedges and cucumber.

  4. Serve with any gravy. Best combination with baingan ka khatta, bhaji and raita.

  5. 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 chili powder- 1 spoon, salt- 3/4 spoon, and biryani powder- 1 spoon 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 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(jaiphal)- 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. 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 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(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 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 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 immediately otherwise 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 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. Fold the naan roti.

8. Parda biryani layers:

Spread a spoon 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, 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.

Second layer:

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.

9. 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.

10. 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. Do not cover dum for 5 minutes over a low flame. If you dum at high flame it will burn. When naan roti turns golden color 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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