Leyard parda biryani

Name: Leyard parda biryani
Yield: 4,5 servings
Cuisine: Indian
Ingredients: For Rice; 2 1/2 cups basmati rice; 2-3 bay leaves; 8-10 black pepper corns; 1 tsp cumin seeds; 2-4 cloves; 1 small piece cinnamon stick; 1 big Cardamon; 2 star anise; Pinch turmeric; to taste Salt; Preparing the vegetables:-; 1 cup cauliflower; 1 medium carrot, cut lengthwise; 10-15 beans, cut into 2″ pieces; 1 medium potato, cut lengthwise; 1/2 cup peas; Stuffing:-; 2-4 tbsp ghee/ oil; 2 onions, finely chopped; 6-8 cloves garlic finely chopped; 1 capsicum diced; Prepared steamed vegetables; 1/2 cup cottage cheese cubes; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 2 tsp Tandoori masala; 1/2 tsp coriander powder; to taste Salt; 1/2 cup fresh curd, beaten

Manisha Babbar @cook_7944532

Delhi

#biryanirecipe

Manisha Babbar @cook_7944532

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Ingredients

4,5 servings

For Rice
2 1/2 cupsbasmati rice
2-3bay leaves
8-10black pepper corns
1 tspcumin seeds
2-4cloves
1small piece cinnamon stick
1big Cardamon
2star anise
Pinchturmeric
to tasteSalt
Preparing the vegetables:-
1 cupcauliflower
1medium carrot, cut lengthwise
10-15beans, cut into 2″ pieces
1medium potato, cut lengthwise
1/2 cuppeas
Stuffing:-
2-4 tbspghee/ oil
2onions, finely chopped
6-8 clovesgarlic finely chopped
1capsicum diced
Prepared steamed vegetables
1/2 cupcottage cheese cubes
1/2 tspturmeric powder
1 tspred chilli powder
2 tspTandoori masala
1/2 tspcoriander powder
to tasteSalt
1/2 cupfresh curd, beaten
1/4 cupcream
1/4 cupmilk
Layering:-
1/2 cupmilk
Few strands saffron
as neededGhee
Add saffron to the milk
Garnishing:-
1 cupFried onions
10-12Fried cashews
10-12Fried raisins
leavesFinely chopped coriander
leavesFinely chopped mint
For the Parda:-
1/3 cupall purpose flour
1/3 cupwheat flour
1/4 tspbaking soda
to tasteSalt
2 tbspbutter
Milk to bind the dough

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Steps

1

Rice:-Wash the rice well and soak for about 30 minutes.
Heat a pan.
Add 2 tbsp oil + 1 tsp ghee.
Add whole spices Add rice and roast for 3-4 minutes.
Add about 8 cups water, salt and turmeric.
Let the rice cook till 90% done.
Drain in a colander.
Let cool.
2

Preparing the vegetables:-Place a steamer on gas.
Let the water boil.
Place all vegetables, sprinkle salt and steam the vegetables.
Keep aside.
3

Heat oil/ ghee.
Add onions, garlic and capsicum. Saute till translucent.
Add the prepared vegetables and cottage cheese.
Saute for a minute or two.
Add all the spices and roast the vegetables till oil separates.
Add curd, cream and milk.
Let boil once.
Keep side.
4

For the Parda:-Sieve the flours.
Add salt and baking soda.
Add butter and rub it with your hands, so as to resemble crumbs.
Use milk to bind a soft smooth pliable dough.
Cover with a wet muslin cloth and keep aside.
5

Assembling the Biryani
Take a deep pan or pot.
Brush it with ghee.
Spread a thin layer of rice.
Now spread a layer of the stuffing, again a thin layer.
Repeat a rice layer.
Drizzle ghee and sprinkle milk with saffron.
Repeat the layers, making sure the layers are thin and you add ghee and milk in between the layers.
The last layer has to be the rice layer.
Cover and cook on very slow flame till rice is completely cooked.
Roll out the prepared dough.
6

Invert a bakeware dish on top this dough and cut 1″ extra so the dough can overhang the bowl.
Transfer the rice to a bakeware dish.
Sprinkle fried onions, coriander leaves, mint leaves, fried cashews, raisins.
Cover the bowl with the cut chapati, before placing it, make sure to moist the edges.
Gently stick the edges to seal. Place in a preheated oven for 10-12 minutes or till nice and golden.
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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 bowl to cut the parda on the biryani.
The roti can be enjoyed with Raita or pickle. It can also serve as a spoon.
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