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    Home » Recipes

    1st March 2021 Dinner

    Home » Recipes

    Parda Biryani

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    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!

    Parda Biryani with roti layer cut open to show biryani on inside

    Parda Biryani

    In this Parda Biryani Recipe, Lamb is marinaded in spices and then layered with par boiled Rice. It is then covered with a flatbread dough and cooked on a flat frying pan on the stove.

    Ingredients in Parda Biryani

    • Saffron
    • Milk
    • Lamb or Mutton Shoulder/Leg or Mixed
    • Salt
    • Fried Onions
    • Coriander Powder
    • Cumin Powder
    • Onions
    • Kashmiri Chilli Powder
    • Turmeric Powder
    • Mace
    • Nutmeg
    • Fennel
    • Onion
    • Bay Leaves
    • Peppers
    • Star Aniseed
    • Cardamom
    • Cinnamon Stick
    • Cloves
    • Yoghurt
    • Oil
    • Lemon Juice
    • Chapatti Flour
    • Baking Powder
    • Food Colouring (Optional)
    • Biryani Masala (Optional)

    How to make it

    Full recipe at the bottom of the page:

    Meat

    Soak Saffron in lukewarm Milk and set aside.

    Saffron Milk in bowl

    Mariande Lamb in Fried Onions, Ginger, Garlic, Coriander Powder, Cumin Powder, Turmeric Powder, Red Chilli Powder, Kashmiri Chilli Powder, Garam Masala, Mace Powder, Nutmeg Powder, Salt, Yoghurt and Lemon.

    Spices and lamb in bowl

    Yoghurt added to meat in bowl for marinade

    Heat Oil and add whole Garam Masala (Bay Leave, Cinnamon, Fennel, Cardamom, Cloves, Black Pepper). Cook till fragrant. 

    Whole spices in oil in pot

    Add Onions and cook till golden brown. Around 15 minutes. Add Ginger and Garlic. Cook for 2 minutes. Add marinaded Meat and cook till tender. Around 50 - 60 minutes.

    Onions added to pot

    Ginger and Garlic added to pot

    Meat added to pot

    Meat cooking in pot

    Rice

    Soak Rice.

    Boil Water and add whole Garam Masala.

    Add soaked Rice and Oil.

    Cook for 3 - 4 minutes then drain.

    Rice, Water and Whole Spices in pot

    Dough and Assembly

    Prepare the dough by mixing Flour, Salt, Baking Powder, Yoghurt, Oil and Water. Knead to a soft dough and set aside for 15 minutes.

    Roll out the dough to a large round sheet.

    Add to the bottom of an oiled pot.

    Add a layer of Rice, Meat, Saffron and Food Colouring.

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

    Cook for 5 minutes on high heat.

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

    Flour in bowl

    Oil and Yoghurt added to flour in bowl

    Dough wrapped in clingfilm in bowl

    Rolled out dough folded into quarters on table top

    Dough in bottom of wok

    Rice added to dough

    Lamb added on top of rice

    Lamb layer close up

    More rice added on top of lamb layer

    Dough folded on top of Biryani

    Cooked Parda Biryani on tawa

    Top tips and FAQ’s for 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. Please note that this will change cooking times and quantity of water needed too. Presoaked rice grains require less water for cooking as compared to rice grains which are not soaked.

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

    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. 

    more rice recipes you may enjoy:

    Hyderabadi Chicken Biryani

    Keema Rice

    Pakistani Chicken Biryani Recipe

    Chicken Akni, One Pot Chicken and Rice

    Kadhi Khichdi

    Dal Chawal

    For sides:

    Kachumber Salad

    Onion Raita

    **if you make something from  tiffin and tea, i would love to see your creations! don’t forget to rate this recipe and leave a comment below! we love to hear from you. safira x

    Parda Biryani with roti layer cut open to show biryani on inside
    5 from 2 votes
    Print

    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!

    Course Dinner, Lunch
    Cuisine Indian
    Keyword Biryani, Lamb Biryani, Parda Biryani
    Cook Time 1 hour 45 minutes
    Soak Rice 2 hours
    Total Time 1 hour 45 minutes
    Servings 6
    Calories 668 kcal
    Author Safira

    Ingredients

    Saffron

    • ¼ tsp Saffron Strands
    • 75 ml Milk Lukewarm

    Rice

    • 12 cups Water Boiled
    • 1 tbsp Oil
    • 1 tbsp Salt
    • ¼ tsp Dry Mint
    • 2 Bay Leaves
    • 1 Star Anise
    • 1 Cinnamon Stick
    • 2 Green Cardamom
    • 2 cups Rice Around 360 g, Soaked for 2 hours

    Meat

    • 2 lb Lamb Shoulder Cut into cubes
    • 3 tbsp Fried Onions
    • 1 tbsp Ginger Paste
    • 1 tbsp Garlic Paste
    • 1 tsp Coriander Powder
    • 1 tsp Cumin Powder
    • ½ tsp Turmeric Powder
    • 1 tsp Red Chilli Powder
    • ¾ tsp Kashmiri Chilli Powder
    • 1 tbsp Garam Masala Powder
    • ¼ tsp Ground Mace
    • ¼ tsp Ground Nutmeg
    • 245 g Plain or Natural Yoghurt
    • 4 tbsp Lemon Juice
    • 100 g Oil
    • 3 Bay Leaves
    • 6 Black Peppercorns
    • 5 Cloves
    • 2 tsp Fennel Seeds
    • 2 Star Aniseed
    • 1 Black Cardamom
    • 2 Onions Diced
    • 1 tbsp Garlic Paste
    • 1 tsp Ginger Paste

    Parda

    • 130 g Chappati Flour I used Wholemeal
    • 1 tbsp Oil
    • 2 tbsp Plain Yoghurt
    • ¼ tsp Baking Powder
    • ¼ tsp Salt
    • 190 g Water Luke warm

    Assembly

    • Pinch Red Food Colouring Powdered
    • Coriander Leaves
    • Fried Onions

    Instructions

    Saffron

    1. Soak Saffron in lukewarm Milk and set aside.

    Meat

    1. Mariande Lamb in Fried Onions, Ginger, Garlic, Coriander Powder, Cumin Powder, Turmeric Powder, Red Chilli Powder, Kashmiri Chilli Powder, Garam Masala, Mace Powder, Nutmeg Powder, Salt, Yoghurt and Lemon.

    2. Heat Oil and add whole Garam Masala (Bay Leave, Cinnamon, Fennel, Cardamom, Cloves, Black Pepper). Cook till fragrant. 

    3. Add Onions and cook till golden brown. Around 15 minutes. Add Ginger and Garlic. Cook for 2 minutes. Add marinaded Meat and cook till tender. Around 50 - 60 minutes.

    Rice

    1. Boil Water and add Oil and Salt.

    2. Add dry Mint, Bay Leaves, Star Anise, Cinnamon Stick and Cardamom.

    3. Add soaked Rice and boil 3 - 4 minutes then drain.

    Dough

    1. Prepare the dough by mixing Flour, Salt, Baking Powder, Yoghurt, Oil and Water. Add the water slowly and increase or decrease quanitity as needed. Knead to a soft dough and set aside for 15 minutes.

    2. Roll out the dough on a floured surface to a large round sheet.

    Assembly

    1. Add the rolled out dough to the bottom of an oiled wok.

    2. Add a layer of drained Rice, Meat, and more Rice.

    3. Pour over Saffron Milk and sprinkle over Food Colouring, Coriander, Fried Onions.

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

    5. Cook for 5 minutes on high heat.

    6. Flip onto a flat tawa or frying pan and cook for another 5 - 7 minutes on medium-low heat.

    Recipe Notes

    Top tips and faq’s for 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. Please note that this will change cooking times and quantity of water needed too. Presoaked rice grains require less water for cooking as compared to rice grains which are not soaked.

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

    Add the right amount of water – It is really easy to add too much water to rice. So make sure that you do not add too much, especially if you have pre-soaked the rice. For the most part, the rice to water ratio in all recipes requires a ratio of 1:2. However, this ratio can vary depending on the type of rice used or the cooking method used. This also changes when it comes to Biryani because the rice is par boiled and drained before the final steam. This stage takes no longer then 7 – 8 minutes max. There are some varieties of Basmati rice that come parboiled. They will need less water then a regular Basmati Rice. Stick to the quantities mentioned in the recipe if you are using regular Basmati.

    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. 

     

    Nutrition Facts
    Parda Biryani
    Amount Per Serving
    Calories 668 Calories from Fat 252
    % Daily Value*
    Fat 28g43%
    Saturated Fat 5g31%
    Trans Fat 1g
    Cholesterol 68mg23%
    Sodium 1417mg62%
    Potassium 529mg15%
    Carbohydrates 73g24%
    Fiber 3g13%
    Sugar 3g3%
    Protein 28g56%
    Vitamin A 83IU2%
    Vitamin C 6mg7%
    Calcium 164mg16%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

    Adapted from Ruby Ka Kitchen.

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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