Veg. Pardaya Biryani

Name: Veg. Pardaya Biryani
Total time: 3300 s
Yield: 4 to 5 servings
Cuisine: Indian
Ingredients: 2 cups basmati rice; 1 tablespoon ghee; 1/4 tablespoons solt; 1/2 lemon juice; 1 cup wheat flour; 1/4 cups Yogurt; 1 pinch salt; 2 tablespoons oil; 6 boiled small potatoes; 1 Carrot; 5 small pieces of Paneer; 1/2 finally chopped Capcicum; 1 cup(70grm) fresh peas; 3 Tometoes Pureed; 2 tablespoons ginger chilli paste; 3 onions; Some chopped Coriander; 4 tablespoons Ghee; 4 tablespoons oil; 1/4 tablespoons Asafoetida (hing); 1/2 teaspoon cumin seeds; 1/4 tablespoons turmeric powder; 1 tablespoon coriander cumin powder; 1 tablespoon Garam masala; Salt to taste; 1 bay leaf; 1/4 tablespoons cloves Powder; 1 pinch cinnamon powder; 1 Cardamom; Oil for frying Potatoes and onions

Krishna Dholakia @krishna_recipes_

#BiryaniRecipe
#CookpadIndia
#6thjulyworldbiryanidayspecialrecipe
#Paradabiryanireipr
#HydarabadTelanganabiryanirecipe

In Parday Biryani, a large roti is made from wheat flour and used to cover a layering of cooked rice, fried onions, coriander/mint leaves, mixed vegetables/chickpeas or fried potato slices, and then another layer of rice on top. The dish is then covered with more fried onions, coriander, ghee, vegetables, and rice, and sealed with the roti. It's cooked on low heat, flipped occasionally, and served hot.

#BiryaniRecipe
#CookpadIndia
#6thjulyworldbiryanidayspecialrecipe
#Paradabiryanireipr
#HydarabadTelanganabiryanirecipe

Krishna Dholakia @krishna_recipes_

#BiryaniRecipe
#CookpadIndia
#6thjulyworldbiryanidayspecialrecipe
#Paradabiryanireipr
#HydarabadTelanganabiryanirecipe

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Ingredients

55 minutes

4 to 5 servings

For Rice :
2 cupsbasmati rice
1 tablespoon ghee
1/4 tablespoonssolt
1/2lemon juice
For Dough :
1 cupwheat flour
1/4 cupsYogurt
1 pinchsalt
2 tablespoonsoil
For Vegetables Mixture :
6boiled small potatoes
1Carrot
5 small pieces of Paneer
1/2finally chopped Capcicum
1 cup(70grm) fresh peas
3Tometoes Pureed
2 tablespoonsginger chilli paste
3onions
Some chopped Coriander
4 tablespoonsGhee
4 tablespoonsoil
1/4 tablespoonsAsafoetida (hing)
1/2 teaspooncumin seeds
1/4 tablespoonsturmeric powder
1 tablespooncoriander cumin powder
1 tablespoonGaram masala
Salt to taste
1bay leaf
1/4 tablespoonscloves Powder
1 pinchcinnamon powder
1Cardamom
Oil for frying Potatoes and onions

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Steps

55 minutes

1

In a large vessel, take one cup of wheat flour, add salt, yogurt, and oil, mix well, and prepare a dough with water. Cover and set aside.
2

Wash the rice and soak it for 1/2 hour.
Boil water in a vessel, add salt, lemon juice, and ghee, and stir.
Add the rice and cook until 70% done.
Drain the water and spread the rice on a cloth to dry.
3

Boil and peel potatoes, cut them into two halves, and fry in a pan with oil until crispy. Remove from heat and set aside.
4

In the same pan, heat oil, add 1 tablespoon ghee, bay leaves, cumin seeds, clove powder, cinnamon powder, and cardamom. Saute well.
Add ginger-chili paste and turmeric powder, saute for a while.
Add chopped peas, carrots, and capsicum, saute and cover. Stir occasionally.
After a minute, add tomato puree and salt to taste. Stir well and let it simmer.
5

In the same pan, heat oil, add 1 tablespoon ghee, bay leaves, cumin seeds, clove powder, cinnamon powder, and cardamom. Saute well.
Add ginger-chili paste and turmeric powder, saute for a while.
6

Add chopped peas, carrots, and capsicum, saute and cover. Stir occasionally.
After a minute, add tomato puree and salt to taste. Stir well and let it simmer.
Then, add coriander powder, cumin powder, red chili powder, and garam masala. Stir well.
Add fried potatoes and simmer for a while.
Finally, add paneer pieces and cook for 1/2 minute. Turn off the heat. The vegetable dish is ready.
7

Now, knead the dough and take a large portion from it to roll out a big roti.
8

Now, grease a pan with ghee and place a large roti, folded in four layers. Open each layer and spread it wide in the pan.
Apply ghee and spread cooked rice.
Sprinkle fried onions, ghee, and coriander leaves, and then spread the prepared vegetable mixture.
9

Repeat the layering process with rice, ghee, fried onions, coriander leaves, and vegetable mixture.
Finally, cover with the roti, press gently, and cook on low heat for 7 minutes.
Then, grease a tava with ghee and carefully flip the pan onto it. Cook for another 10 minutes.
10

After 10 minutes, serve the prepared Parday Biryani by cutting it with a spatula.

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Krishna Dholakia @krishna_recipes_

on July 02, 2025 18:43

Cooking isn’t just something I do — it’s a piece of my heart, served on a plate.From the sizzle of spices in hot oil to the quiet joy of kneading dough with my hands, every dish I make carries a story, a memory, a feeling. Whether it's comfort food on rainy days or something bold that sparks curiosity, cooking is how I express love, creativity, and care.Each ingredient, every flavor, speaks of passion — not just for food, but for the smiles it brings, the moments it creates, and the warmth it spreads.✨ This isn’t just food. It’s a part of me.Come join my journey:https://www.instagram.com/krishna_recipes_?igsh=MXIzdzYwMXJ0Nno3OQ==