Parda Biryani | Chicken Parda Biryani
I have been trying a lot of new dishes in my kitchen for the last few weeks. I try to pick vegetables that are new and unique. For instance I loved the dishes I made with purple cauliflower, kale and avocado. I reached school right at 6.00PM. My boy was busy playing and I had to drag him out of the school. He loves it so much that he wants to stay there all the time. I wanted to cook something easy yet delicious on a sunday afternoon and that’s when I thought about Parda Biryani. It is a simple dish made with puff pastry. I grabbed the frozen square puff pastry from the freezer and since it was intact in the packet, I left it in hot water to thaw for 30 minutes. I served my kids milk and snacks. We drank chai and I planned to cook dinner at 7.00 PM. I wanted to serve it with sweet and spicy pineapple raita.
The concept is very similar to pot pies. The parda biryani packed in ramekins are covered with puff pastry and baked until crunchy good. Once hot enough to handle, I served it with dollops of chilled raita. The crisp puff pastry complements perfectly with the flavorful basmati rice and cooling raita mellows down the heat perfectly. It feels like eating crispy burritos.
So decided to share this tasty recipe with all of you. I have made use of chicken in this Parda Biryani but you can even make vegetarian version of this recipe. In this blog our usual Indian biryani will be covered with puff pastry and hence it gets the name Parda Biryani. Grab the recipe below. I will have even given the cooling pineapple raita recipe below to complete your meal.
Step By Step Procedure On How To Make Parda Biryani
For Marinating The Chicken
- In a bowl add 4 tbsp of curd, 2 tbsp of ginger garlic paste, 1 tbsp chili powder and biryani powder, 1/4 tbsp. of turmeric and mix all the ingredients well.
- Add 1/4 cup of chicken pieces to the mixture and coat the chicken well with the mixture.
For Biryani Gravy
- In a pan add dry fenugreek leaves, bay leaves, cinnamon stick, cloves and fry them for a minute.
- later add the chopped onions and green chilies and fry the onions till they are golden brown.
- Add the chop tomatoes and fry them until they are mushy.
- Once the tomatoes are mushy add the marinated chicken and cook it over a high flame for a minute.
For Biryani Rice
- Add 5 cups of water along with bay leaves, cumin seeds, cloves, and cardamom sticks
- Add salt according to your need, lemon juice, and oil and mix them well
- Add soaked rice to this mixture of boiling water and let it cook .
- When 3/4th of the water is reduced switch off the flame and strain the rice
For Parda
- In a bowl add maida, salt, baking soda and knead a nice dough and let it sit for 30 min
- After the dough has set, roll a nice naan out of it
For Making Parda Biryani Layers
- Place the rolled naan on the pan
- You can add some cooked basmati rice in the pan and layer it with chicken gray and again add a layer of rice. You can customize the layers as per for needs
- After you are done adding the layers cover the dough from all the sides
- Place for parda biryani on other pan and cover it and cook it on a low flame for around 5 minutes or till your parda becomes golden brown.
Parda Biryani Recipe
Ingredients
For Marinating The Chicken
- 1/4 kg chicken pieces
- 4 tbsp curd
- 2 tbsp ginger garlic paste
- 1 tbsp chilli powder
- 1/4 tbsp turmeric powder
- 1 tbsp Biryani Powder
- 2 tbsp oil
For Biryani Gravy
- 1 cup onions
- 1/4 cup tomatoes
- 1/2 cup coriander
- 1/2 cup mint leaves
- 1 tsp black pepper
- 3 green chilies (chopped)
- 1 cinnamon stick
- 1 tbsp dry fenugreek leaves
- 5 cloves
- 1/4 cup water
For Biryani Rice
- 400 grams basmati rice
- 5 glasses water
- 3 bay leaves
- 1 tbsp cumin seeds
- 5 cloves
- 3 cardamom
- 1 tbsp lemon juice
For Parda
- 3 cup maida
- 4 pinches baking soda
- 2 tbsp oil
Instructions
For Marinating The Chicken
- In a bowl add 4 tbsp of curd, 2 tbsp of ginger garlic paste, 1 tbsp chili powder and biryani powder, 1/4 tbsp of turmeric and mix all the ingredients well
- Add 1/4 cup of chicken pieces to the mixture and coat the chicken well with the mixture.
- Cover the chicken and marinate it for an hour
For Biryani Gravy
- In a pan add dry fenugreek leaves, bay leaves, cinnamon stick, cloves and fry them for a minute
- later add the chopped onions and green chilies and fry the onions till they are golden brown
- Add the chop tomatoes and fry them until they are mushy
- Once the tomatoes are mushy add the marinated chicken and cook it over a high flame for a minute
- Reduce the flame to medium and cook the chicken until the water from chicken pieces is dried
- After the gravy is dries then add water to it and coriander and mint leaves
- Mix it well and cook until the chicken becomes soft
For Biryani Rice
- Heat a pan on a medium flame
- Add 5 cups of water along with bay leaves, cumin seeds, cloves, and cardamom sticks
- Add salt according to your need, lemon juice, and oil and mix them well
- Add soaked rice to this mixture of boiling water and let it cook .
- When 3/4th of the water is reduced switch off the flame and strain the rice
For Parda
- In a bowl add 3 cups of maida, salt, oil, and baking soda
- Make a nice soft dough ball
- Spread some oil on the dough ball and the cover it and let it sit for 30 min
- After the dough has set, sprinkle some flour and roll the dough into a nice big naan
- Make sure your parda is not too thin otherwise it will break
For Making Parda Biryani Layers
- In a pan add some oil and then let the parda sit on it
- After the parda has set slightly press the edges
- You can add some cooked basmati rice in the pan and layer it with chicken gray and again add a layer of rice. You can customize the layers as per for needs
- After you are done adding the layers cover the dough from all the sides
- Spread spoonful of oil on top of it
- Place for parda biryani on other pan and cover it and cook it on a low flame for around 5 minutes or till your parda becomes golden brown.
Notes
- Don’t overcook the rice after 3/4th of the rice is cooked, strain immediately
- Marinate the chicken and prepare the dough for the parda before you start the cooking
- Do not roll thin parda otherwise, it will break
- Seal the parda properly without making holes into it.
- Squeeze lemon juice on top of the biryani to get more flavor to your biryani
Ingredients
- 1 tbsp Olive oil
- 1 tsp Mustard Seeds
- 2 dry red chillies
- Asafoetida small pinch
- 10 curry leaves
- ¼ tsp turmeric powder
- ¼ cup chilli powder
- 1 cup fresh or frozen pineapple finely chopped
- 1 cup yoghurt
- 1 cup water
- 1 tsp sugar or honey
- salt to taste
Instructions
- Beat the yogurt with water. Set aside.
- Heat oil in a saucepan. Once hot, add mustard seeds and let it pop. Add dry red chillies, asafoetida, curry leaves and saute for a minute.
- Sprinkle turmeric and chilli powder and saute for 30 seconds. Mix in the pineapple and let it cook for 8-10 minutes. Mix it with yogurt and add sugar/honey. Season with salt and serve cold.
Conclusion
This chicken parda biryani recipe is loaded with a lot of spices so that you can enjoy the this flavorful biryani. you can even make a vegetarian version of this parda biryani all you need to do is replace the chicken gravy with vegetables. You can have this biryani on special occasions and impress your family and friends.
Advika is a talented Indian cook with a passion for sharing her culinary expertise with others. Born and raised in India, she has spent years mastering traditional recipes from across the country, as well as putting her own unique twist on classic dishes. Her recipes are easy to follow, with step-by-step instructions and helpful tips for cooks of all levels
