Chicken Parda Biryani

Chicken Parda Biryani - Parda Biryani is a delicious Biryani where par cooked rice is layered with cooked meat and steamed covered in a sheet of dough. This version is made entirely on the stove top and is really easy to make! This Chicken Parda Biryani is a dum style biryani where the Rice and Meat are steamed together.

Parda Biryani

In this Parda Biryani Recipe, Chicken is marinaded in spices and then layered with par boiled Rice. It is then covered with a soft dough (similar to Naan) and cooked on a flat frying pan on the stove.

What is Dum Biryani?

'Dum' is derived from 'Dumpukht'. This means baked or steamed. Dum Chicken Biryani is traditionally cooked over wood or charcoal fire but in the home this can be cooked over Gas or Electric. It is usually cooked in an earthenware pot. We use a Cast Iron Pot and a Cast Iron Pan or Tawa.

Dum Biryani can be cooked Kachi (with raw meat) or Pakki (with cooked meat). Both are cooked with partially cooked Rice.Dum Biryani is cooked over low or medium heat. In this version we use cooked meat and it is then covered and sealed with dough and cooked in the Dough over medium heat. 

The sealing method enhances the fragrance and richness of the dish, resulting in a more aromatic and flavorful Biryani.

Chicken - Medium Chicken cut into 12 pieces. Or you can use Chicken Thighs and Legs instead.

Marinade - Ginger, Garlic, Green Chilli, Turmeric, Red Chilli, Kashmiri Chilli, Salt, Garam Masala, Salt, Yoghurt, Coriander Leaves, Ground Cumin, Ground Coriander, Dry Fenugreek, Mace, Fried Onions.

Oil and Ghee - Ghee adds flavour and Oil helps to stop the Onions from sticking to the bottom of the pot.

Saffron - Soaked in Water or Milk.

Whole Spices - Black Cardamom, Cinnamon Stick, Cloves, Green Cardamom, Star Anise, Bay Leaves, Green Cardamom, Peppercorns - These are added to both the Rice and Masala

Onions - White sliced Onions.

Rice - Basmati Rice.

Tomato - Tinned Plum Pureed Tomatoes

Dough Lid (Parda) - Flour, Salt, Oil

Food Colouring - You can add powdered or liquid food colouring to colour some of the grains of Rice. This is optional.

How to make it

The full recipe with ingredients measurements can be found in the recipe card at the bottom of the page:

(You also need Rice, Fried Onions and the ingredients for the Dough lid - Flour, Salt, Oil).

Saffron

Soak Saffron in lukewarm Milk and set aside.

Marinade Meat

Marinade Chicken in Ginger, Garlic, Green Chilli, Turmeric, Red Chilli, Kashmiri Chilli, Salt, Garam Masala, Salt, Yoghurt, Coriander Leaves, Ground Cumin, Ground Coriander, Kashmiri Chilli, Dry Fenugreek, Mace, Fried Onions.

Masala

Heat Oil/Ghee and add whole Garam Masala (Bay Leaves, Cinnamon, Cardamom, Star Anise, Cloves, Black Pepper). Cook till fragrant. 

Add Onions and cook till golden brown. Around 15 minutes.

Stir in Ginger and Garlic. Cook for 2 minutes.

Pour in Pureed Tomatoes and cook over medium heat till the Oil separates at the edges. Around 10 minutes.

Add marinaded Meat and cook for 35 - 40 minutes over medium low heat.

Rice

Boil Water and add whole Garam Masala. Add soaked Rice and Oil.

Cook for 7 - 8 minutes till 80% cooked, then drain.

Dough and Assembly

Add Rice to bottom layer of a pot along with chopped Coriander, Mint, Fried Onions, then add half the Chicken, top with more Rice and add Saffron Water and food colouring if using. Cover & cook on low heat for 10 mins.

Prepare the dough by mixing Flour, Salt, Oil and Water. Knead to a soft dough.

Roll out the dough in to a large sheet.

Spread dough on to the bottom of a shallow lightly oiled pot with a flat lid (I use a cast iron pan as the lid). Add the Biryani to the middle.

Fold the dough over the top to cover up the Biryani.

Cook for 10 - 15 minutes over medium heat.

Flip over carefully and cook for another 5 - 7 minutes on medium-low heat.

What to serve with it

Serve Biryani with Papadums, Onion Raita or Veg Raita and Kachumber Salad.

If you’re serving it for guests, serve it with starters such as Tandoori Chicken Kebabs and
 alongside another dish such as Masala Fish Fry and Masala Lamb Chops.

Variations

Use Pastry instead

Use Puff pastry in place of the Dough.

Use Lamb instead

Use Lamb or Mutton instead of Chicken and cook the Meat for 45 minutes to 1 hour during the intitial cooking stage before combinng it with Rice.

Muslin Cloth

The whole Spices can be placed in a muslin cloth but I think it is part of the Biryani eating experience to bump into some whole spices here and there.

Top tips for making Parda Biryani

What Rice to use

I use long grain, aged Basmati rice in this recipe. I use Tilda or Mustafa rice. 

Pre soak the Rice

If time permits, you should always soak your rice for 20 to 30 minutes before cooking.

Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish. If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot.

Biryani Masala

You can also used boxed Biryani Masala in this recipe and add it to the Meat whilst cooking.

Parda

The Dough should not be too thin as it will break but too thick and you are left with an uncooked Dough. The perfect thickness is similar to what you would make if you were making Naan.

You could also flavour the Dough with Black Kalonji Seeds.

Reheating and storage for Parda Biryani

This Biryani lasts covered in an airtight container in the fridge for up to 2 days. It can also be frozen for up to 2 months. Rice must be piping hot when reheated. 

Other Biryani Recipes:

Chicken Tikka Biryani (Restaurant Style)

Prawn Biryani

Hyderabadi Chicken Dum Biryani

Lamb Zurbian - Yemeni Biryani with Lamb and Potatoes

Did you make this recipe? i'd love to hear about it! did you try any variations? if you loved this recipe/tried any variations/have some top tips, please comment below. Please leave a 5-star🌟 rating below. You can also follow us on instagram and subscribe to our newsletter to get our latest recipes.