Mughlai Chicken parda biryani recipe

Name: Mughlai Chicken parda biryani recipe
Total time: 3600 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 500gm . Chicken; 2 tsp . Ginger garlic paste; 1/2 tsp . Turmeric; 1 tsp . Red chili powder; 1 tsp . Cumin powder; 1 tsp . Coriander powder; 1 tsp . Garam masala powder; 1/4 tsp . Black pepper; to taste . Salt; 1/2 bowl . Oil; bowl . Curd; 4 tbsp . Fried onion; 1 tbsp .Coriander powder; 1 tbsp .Kashmiri red chilli powder; ¼ peace . nutmeg (Jaifal); 4 .cloves; 1 .Mace (jaytri); 2 - Bay leaf; 3 -cardamom; as required -corn flour; 500 gm or 2 bowl . Basmati rice; 3 . Bay leaf; 3 . Cloves; 3 . Cardamom; 2 tsp . Carn flower; 1 tbsp . Coriander leaf – (chopped); 1 tbsp . Oil –; 1/2 tsp . Salt –; 1 tbsp -Lemon juice -; 2 tbsp -Kewada water-

Safina Khan @cook_26147499

#GA4 #WEEK16 #BiryaniMughlai Chicken Parda Biryani is a delicious unique dum biryani prepared by layering partially cooked basmati rice over cooked chicken 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 chicken 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 biryani basmati rice and aroma spices added.
Recipe by SAFINA KHAN #Safina kitchen #safnakitchen

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

Safina Khan @cook_26147499

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

Saved

Ingredients

60minutes

5 servings

FOR MARINATION-Preparing the Chicken:
500gm. Chicken
2 tsp. Ginger garlic paste
1/2 tsp. Turmeric
1 tsp. Red chili powder
1 tsp. Cumin powder
1 tsp. Coriander powder
1 tsp. Garam masala powder
1/4 tsp. Black pepper
to taste. Salt
1/2 bowl. Oil
bowl. Curd
4 tbsp. Fried onion
1 tbsp.Coriander powder
1 tbsp.Kashmiri red chilli powder
¼ peace. nutmeg (Jaifal)
4 .cloves
1.Mace (jaytri)
2- Bay leaf
3-cardamom
as required -corn flour
for biryani rice
500 gm or 2 bowl. Basmati rice
3. Bay leaf
3. Cloves
3. Cardamom
2 tsp. Carn flower
1 tbsp . Coriander leaf – (chopped)
1 tbsp. Oil –
1/2 tsp. Salt –
1 tbsp-Lemon juice -
2 tbsp-Kewada water-
1.5 literWater – (as required)
For the Stuffing and Layering of Parda:
500 gmMarinated cooked chicken
500 gmBoiled Biryani Rice
3 pinch Yellow colour dilute in 1 tbsp kewda water
3 pinchRed colour dilute in 1 tbsp kewda water
For Layering
2 tbspFried onion,
as required Layer of rice and chicken and spices fill in parda
2 tbspcoriander leaf chopped
2 green chilli chopped

Saved

Steps

60minutes

1

Making the chicken for Parda,Cumin powder – Coriander powder – Garam masala powder – Black pepper –,Salt – to taste,Oil – l,Curd – Fried onion –,Coriander powder,Kashmiri red chilli powder 1 tbsp, and mix well and crush nutmeg (Jaifal) peace,cloves nos,Mace (jayatri) 1 peace and mix well set aside marinet for about one hour
2

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.
3

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.
4

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.
5

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.
6

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
7

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.
8

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 chutney and enjoy it.
Now Parda biryani is ready for eat..
9

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 chicken, salad, green chutney. It can also serve as a spoon.
10

Pl watch the video on youtube #safina kitchen #safinakitchen https://www.youtube.com/c/safinakitchen?sub_confirmation =1
11

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 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,