Pardha Biriyani

Name: Pardha Biriyani
Cuisine: Indian
Ingredients: Ingredients.; -----To marinate----; 1 kg chicken with bone; 250 grms yogurt; 2 tbsp ginger garlic paste; 2 tsp red chilli powder; 1 tsp turmeric powder; 2 tsp coriander powder; 2 chpd green chillies; 2 tsp biriyani masala(optional.here i used); Handfull of minced mint chpd; Handfull of coriander leaves chpd; to taste Salt; ---for masala----; 8 medium onions; 4 medium tomatoes; 2 dried prunes; 1 tsp rose water; 2 tbsp oil; 1 tbsp ghee; -----for rice-----; 6-7 cups water; 1 tsp oil; leaves few mint; make a small bag of whole spices(make potli); 2 small strands of mace (or javitri); 1 black cardamom (or badi elaich i; greencardamom (elaic; 3 inch cinnamon sticks; 6 cloves

Rafeena Majid @Rafz_2285

#Biriyani...Parda means the dough used to cover biriyani, when it is cooked in dum(sealing a vessel before cooking so that the food is cooked in it's own steam). biriyani is one of the most famous dish in India and around the globe, never fails to please even those not normally accustomed to Indian food. Biriyani are complete meal in itself,they are served with kachumber(yogurt with onion tomatoes etc). Here I am presenting my way of cooking biriyani and dum in parda..

Rafeena Majid @Rafz_2285

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Ingredients

Ingredients.
-----To marinate----
1 kgchicken with bone
250 grmsyogurt
2 tbspginger garlic paste
2 tspred chilli powder
1 tspturmeric powder
2 tspcoriander powder
2chpd green chillies
2 tspbiriyani masala(optional.here i used)
Handfull of minced mint chpd
Handfull of coriander leaves chpd
to tasteSalt
---for masala----
8medium onions
4medium tomatoes
2dried prunes
1 tsprose water
2 tbspoil
1 tbspghee
-----for rice-----
6-7 cupswater
1 tspoil
leavesfew mint
make a small bag of whole spices(make potli)
2small strands of mace (or javitri)
1black cardamom (or badi elaich i
greencardamom (elaic
3 inchcinnamon sticks
6cloves
1large or 2 small bay leaf
1/2 tspcaraway seeds(shahi jeera
1star anise (biryani flower)
1-1 1/4 tspsalt
2 tsplemon juice
1 tsprose water
----assembling---
fried onions
1 tbspghee
2grn chillies slit
eggs to garnish
2 tbspchpd mint and coriander
2 tbspmilk with saffron
homemade garam masala
colour(optional)
2 tspcurd+water(to put in base)
2 tspcurd +water(to put in base)

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Steps

1

Method...
1.Marinate chicken with all the items in to marinade and refrigerate for 5-6 hrs
2.Boil milk with saffron and keep aside..
3.Take a vessel to make masala..add ghee and oil to the vessel and add 2 medium onions and make barista(brwnd onion) and keep aside.
4.Add the onions to make masala and saute till golden..Add the tomatoes and cook till mushy..Add the marinated chicken (keep out of fridge bfr 1 hr.(.should be in room temperature) add prunes and saute nicely..
2

Close the lid and cook till done...chk in between and add water if needed.5.meanwhile cook the rice in another vessel. add oil + mint leaves and make potli of whole masalas. add 8 glasses of water...when the water boils add the rice and lemon juice(rice will be clump-less).cook till 3/4 done. strain and keep aside.
3

6.Take a pot for assembling and dum..
In the base add 2 tsp curd +water(this is not to stick at the bottom)
make 3 parts of rice and add 1 part rice at the base..add some chpd mint and coriander add barista.. 1/2 tsp ghee and layer with half chicken masala...again layer with 2 and part of rice and add the mint +coriander leaves chpd and barista +ghee+ sprinkle garam masala powder.
4

Again add the chicken masala and again layer with 3rd part of rice and toppings mint+coriander leaves chpd +barista+ ghee + milk saffron mixture +rose water.
Lastly add the food colour (totally optional).
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7. make and dough (half wheat flour and half maida add salt and pinch baking soda and kalomji seeds and roll it and cover on the biriyanj vessel and dumm fir 15- 20 mins....
Aromat tasty biriyani is ready to serve....