Mughlai Chicken parda biryani recipe_delicious unique dum biryani

 

Mughlai Chicken parda biryani recipe, Parda biryani

 Mughlai Chiken Parda Birya is a delicious unique dum biryani prepared by layring partially cooked basmati rice over cooked chiken masala and covered with bread and baked to perfection , The dum take place in the pan with biryani and spices  covered by bread sheet,which create unique flavours to biryani and makes it stand out  among the regular dum biryani.

 

Mughlai chiken Parda Biryani is a rich, delicious biryani make with different spices, chicken and cooked in dum with a roti layer covering it.

The parda makes an excellent eat with this biryani. This is crispy and tasty awesome because of the cook with biryan basmati rice and aroma spices added.

 

FOR MARINATION-Preparing the Chicken:

1. Chicken – 500gm

2. Ginger garlic paste – 2 tsp

3. Turmeric – 1/2 tsp

4. Red chili powder – 1 tsp

5. Cumin powder – 1 tsp

6. Coriander powder – 1 tsp

7. Garam masala powder – 1 tsp

8. Black paper – 1/4 tsp

9. Salt – to taste

10. Oil – 1/2 bowl

11. Curd – 1 bowl

12. Fried onion – 4 tbsp

13.Coriander powder1 tbsp

14.Kashmiri red chilli powder 1 tbsp

15. nutmeg (Jaifal) ¼ peace

16.cloves 4 nos

17.Mace ( jaytri) 1 peace

18- Bay leaf -2 nos

19-cordomom -3 nos

20-curn flower-2 nos

 

FOR BIRYANI RICE

1. Basmati rice – 500 gm or 2 bowl

2. Bay leaf – 3

3. Cloves – 3

4. Cardamom – 3

5. Carn flower – 2 tsp

6. Coriander leaf – 1 tbsp (chopped)

7. Oil – 1 tbsp

8. Salt – 1/2 tsp

9-Lemon juice -1 tbsp

10-Kewada water-2 tbsp

Water – 1.5 liter ( as required )

 

For the Parda preperation

2 Bowl wheat Flour

1/2 tsp baking powdar

2 tbsp curd

½ tbsp salt ( salt to test )

Oil 2 tbsp

Water to bind the dough

For the Stuffing and Layering of Parda:

Marinated cooked chiken

Boiled Biryani Rice

Yellow colour dilute in kewda water

Red colour dilute in kewda water

Fried onion 2 tbsp, coriander leaf chopped 2 tbsp and green chilli chopped 2 peac

For Layering

Layer of rice and chiken and spices fill in parda

INSTRUCTIONS

Making the chiken for Parda

Take chiken in a lage bowl  Chicken – 500gm , add Ginger garlic paste – 2 tsp,Turmeric – ½ tsp,Red chili powder – 1 tsp,Cumin powder – 1 tsp,Coriander powder – 1 tsp,Garam masala powder – 1 tsp,Black paper – 1/4 tsp,Salt – to taste,Oil – 1/2 bowl,Curd – 1 bowl,Fried onion – 4 tbsp ,Coriander powder1 tbsp,Kashmiri red chilli powder 1 tbsp, and mix well and cursh nutmeg (Jaifal) ¼ peace,cloves 4 nos,Mace ( jaytri) 1 peace and mix well set aside for marinet for about one hour.

 

Now heat a pressure cooker to add the marinated chicken and cook till soft and juicy with lid on. If you need to add water add ½ cup water. When chicken looks done put off the flame. Make sure the the chicken is not having too much gravy. Just enough to cook the rice.

Making the Biryani Rice for Parda

Now in a Pot add water, Bay leaf,cloves,cardamom,carn flower,oil, salt and lemon juice, kewda water ; Allow it to boil.

When the water starts boiling add the soaked basmati rice and cook till 90% done. When the rice is 90% done, put the flame and remove the rice using strainer. Keep the rice aside.

Making the Parda

Take the flour in a wide bowl, add salt,curd, and baking powder
Add oil and rub in well. Slowly add water to knead to a soft pliable dough.
Cover with a wet muslin cloth and keep aside.

Assembling the Biryani ( Filling Parda Biryani )

Dust well and roll out the roti big size. make a big Roti out of the dough. it should not be very thin. Invert the bakeware you are going to use and measure out the dough required, making sure you keep extra for hanging on the sides. Keep it aside.

1.      Now brush the nonstick pan with ghee all over. and place the Roti on That Pan. Fill the chicken, biryani rice and all spices in the centre of the dough

First spread a thin layer of rice.add coriander leaf,green chilli, and colour
Now spread a thin layer of the stuffing cooked chikens.
Repeat a rice layer.

Drizzle with yellow and red colour .
Repeat the layers, making sure the layers are thin .
The last layer has to be the rice layer.
Sprinkle fried onions, coriander leaves,
Cover the prepared dish with the dough Seal it completely by pulling the dough gently from all the sides.

Now keep the Pan ( With Parda biryani) on induction /gas on high flame  and bake for 3 minutes or till nice and golden.and again other side grees the ghee and bake on slow flame  another till 10 -15 minutes or till golden.

Take the parda biryani out of the pan and rest it for 5 minutes.

After that invert the mughlai parda biryani  on a serving plate carefully.

Cut the parda biryani  and serve it with  onions, lemon, Curd Raiyta  and green chutni and enjoy it .

Now Parda biryani is ready for eat..

To serve

The biryani is going to be very hot so be careful while cutting the parda.
Take a sharp knife and rotate it around the edges of the parda biryani to cut the parda on the biryani.
The roti can be enjoyed with Raita or chiken, salad, green chutni. It can also serve as a spoon.

SAFINA KHAN