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.
Ingredients
Saffron
- ¼ teaspoon Saffron Strands Ground
- 75 ml Milk Lukewarm
Meat
- 1 kg Chicken Skinless, cut into 12 pieces
- 3 tablespoon Fried Onions
- 2 ½ teaspoon Ginger Paste
- 3 teaspoon Garlic Paste
- 2 teaspoon Green Chilli Paste
- ½ teaspoon Turmeric Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Kashmiri Chilli Powder
- 1 ½ teaspoon Coriander Powder
- 1 ½ teaspoon Cumin Powder
- 1 tablespoon Garam Masala Powder
- 1 tablespoon Dry Fenugreek Leaves Kasuri Methi
- 2 tablespoon Coriander Leaves Chopped
- ¼ teaspoon Ground Mace
- 245 g Plain or Natural Yoghurt
Masala
- 2 tablespoon Oil
- 3 tablespoon Ghee
- 2 Black Cardamom
- 1 Cinnamon Stick
- 6 Cloves
- 4 Green Cardamom
- 1 Star Aniseed Optional
- 2 Bay Leaves
- 4 Black Peppercorns
- 4 Onions Diced
- 400 g Plum Tomato tin Pureed
Rice
- 12 cups Water Boiled
- 1 teaspoon Salt
- 2 Bay Leaves
- 1 Cinnamon Stick
- 3 Peppercorns
- 2 Cloves
- 2 Green Cardamom
- 2 cups Rice Around 360 g, Soaked for 30 minutes
Parda
- 3 cups Plain Flour
- 1 teaspoon Salt
- ½ tablespoon Oil
- 190 g Water Luke warm or enough to form a dough
Assembly
- Pinch Red Food Colouring Powdered, Optional
- Fried Onions
- Coriander Chopped
- Mint Leaves Chopped, Optional
Instructions
Saffron
- Soak Saffron in lukewarm Milk and set aside.
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. Leave for 30 minutes if you have time.
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 all the ingredients under 'Rice'. Cook for 7 - 8 minutes till 80% cooked, then drain.
Dough and Assembly
- Prepare the dough by mixing Flour, Salt, Oil and Water. Knead to a soft dough.
- Roll out the dough on a floured surface in to a large sheet. It should be 2 - 3 inches wider then the pot.
Assembly
- Add Rice to bottom layer of 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.
- Spread dough on to the bottom of a shallow lightly oiled pot with a flat lid (I use a cast iron pan (tawa) as the lid). Add the Biryani mixture carefully 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.
Notes
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 Parda with Black 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.Nutrition
Calories: 668kcalCarbohydrates: 73gProtein: 28gFat: 28gSaturated Fat: 5gTrans Fat: 1gCholesterol: 68mgSodium: 1417mgPotassium: 529mgFiber: 3gSugar: 3gVitamin A: 83IUVitamin C: 6mgCalcium: 164mgIron: 4mg
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