Vegetable Parda Biryani

Name: Vegetable Parda Biryani
Total time: 5400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 onion sliced; 300 gram Basmati rice; 1 tablespoon cashew nuts; 3-4 bay leaves; 3-4 big Cardamom; 4 green cardamom; 4 cloves; 6-8 nos black pepper corns; 1 inch cinnamon; 3-4 star anise; 1 pinch saffron; to taste salt; For veg Gravy :; 1 small carrot; 1/4 cup green peas; 1/2 green capsicum; 1 onion; 3 teaspoon ginger garlic paste; 3-4 teaspoon melon seeds; 1/2 cup coriander leaves; leaves few mint; 2-3 green chillies; 1/2 teaspoon turmeric; 1-2 tablespoon Biryani Masal; 1 teaspoon shahi jeera; 5-6 nos round red chilli; to taste salt; 3 tablespoon ghee; 1/4 beetroot for colour; 1-2 teaspoon red chilli powder

Nayana Narendra Palav @cook_11852389

#biryanirecipe We are tired of eating same Veg and non veg Biryanis. We think of trying something new, that is why I brought to you new type of Biryani. It is Called Parda Biryani. Let us see how to prepare.

Nayana Narendra Palav @cook_11852389

Saved

Ingredients

90 mintes

6 servings

1onion sliced
300 gramBasmati rice
1 tablespooncashew nuts
3-4bay leaves
3-4big Cardamom
4green cardamom
4cloves
6-8nos black pepper corns
1 inchcinnamon
3-4star anise
1 pinchsaffron
to tastesalt
For veg Gravy :
1small carrot
1/4 cupgreen peas
1/2green capsicum
1onion
3 teaspoonginger garlic paste
3-4 teaspoonmelon seeds
1/2 cupcoriander leaves
leavesfew mint
2-3green chillies
1/2 teaspoonturmeric
1-2 tablespoonBiryani Masal
1 teaspoonshahi jeera
5-6nos round red chilli
to tastesalt
3 tablespoonghee
1/4beetroot for colour
1-2 teaspoonred chilli powder
2-3 tablespooncurd
whole wheat dough to seal
2Tomatoes
1/2yellow capsicum

Saved

Steps

90 mintes

1

First soak Saffron in warm milk and keep aside.
2

Wash and soak rice for 20 minutes
3

Heat a Kadhai with ghee, and add cashew and fry till brown colour.
4

Keep it Aside.
5

Add Sliced onion in the same ghee.
6

Fry till it is crisp.
7

Keep it aside.
8

In the same ghee add bayleaf, clove, cinnamon, cardamom, Fry for 30 seconds.
9

Now add rice, saute it.
10

Now Divide rice into 3 parts.
11

1 part is white rice.
12

2nd Part is red rice, add chopped beetroot into this.
13

3 rd is yellow rice, add soaked saffron into this.
14

Now cook 3 parts of rice separately till 75% done, keep aside.
15

Keep white rice in a strainer.
16

Keep yellow rice in a strainer.
17

Keep red rice in a strainer.
18

For gravy soak melon seeds, in warm water for 30 minutes.
19

Add melon seeds, coriander, mint leaves, green chillies into a mixer jar, grind to smooth paste.
20

Hear a Kadhai with a ghee.
21

Add Shahi jeera and some whole spices, round chillies and onion fry till golden brown.
22

Now add in ginger garlic paste, biryani Masala, red chilli powder and saute it.
23

Fry till raw smell goes off.
24

Chopped Carrot.
25

Chopped Onion, French beans, capsicum.
26

Chopped Tomatoes.
27

Now add in curd.
28

Add the chopped tomatoes, carrot, french beans, capsicum green peas saute for 5 minutes.
29

Add melon seeds paste.
30

For the Parda knead whole wheat aatta.
31

Roll the dough into a 12 inch circle and wet the edges with some water.
32

Preheat the oven, I have hallogen oven.
33

Take handi spread some cooked rice then spread some prepared vegetables over the rice.
34

Again layer it with some rice.
35

Sprinkle over some slice browned onions and fried cashews.
36

Now cover the handi with the dough.
37

Put it into the oven and bake for 10 minutes untill the top gets dark brown spots.
38

Cut open the covering and serve biryani with raita and some sliced onion, tomatoes.
39

Your unique and delicious Vegetable Parda biryani is ready.