Parda Biryani is a rich, sinful biryani make with different spices, vegetables and cooked in dum with a roti layer covering it.
I remember reading about Parda Biryani many years ago during one of my regular research work. I then was asking Vaishali about it as we had a discussion in the group. She immediately shared the recipe with me and it’s been nearly three years since then. She has even shared it on her site.
I finally decided I was going to make for this series, even though I came around some more interesting biryanis. This was the elaborate biryani I was talking about when I mentioned that Vaishali cooked it for me when she visited us.
We had plans of meeting at Veena’s place and a promise of Iyengar Sappadu. Something came up and it was just two of us. I felt it would be inconvenient for Vaishali to make this when she was visiting us. However, she wouldn’t hear of it and insisted I plan as many dishes we could make.
I felt more than four dishes would be too much as we will have to eat them as well. Since this was an elaborate biryani, we went through what’s needed and ensured we had those. Even though the recipe is not a tough one, because of the many components that go in, surely makes it a lengthy and time consuming.
While we were preparing this one, we made other Rice dishes like the Green Garlic Pulao, Methi Matar wara Chawaran, Hare Chana Ki Pulao in a jiffy! Plus the side dishes for all the above. Yes, we wanted to make sure our family would enjoy the feast with proper side dishes as well.
While other pulaos were made with just one cup of rice, we had to use to 2.5 cups as this parda biryani involves layering and its not possible with lesser quantity. I baked the finally assembled dish and in haste, rolled out the roti quite thick. So it took nearly 20 mins of baking time at 185C.
However, make sure the roti layer is thin and you will have this dish done much quicker. Also, Vaishali recommends cooking the rice to 90%, layering and cooking with the stuffing, etc. I prepared the rice in the absorption method and used the correct water proportion. So everything was arranged and baked in the end.
The parda makes an excellent side eat with this biryani. Mine got so crispy and was tasty awesome because of the kalonji added. While I added only all purpose flour, you can mix half of it with wheat flour too.
On the whole, it was such a memorable day, enjoying the feast. As you have noticed, the pictures have Vaishali’s touch. While I normally get my act done in flat 5 to 7 mins, it was a wonderful experience patiently waiting for her to complete the plating. For all the artist I am, I can’t do vegetable carving and so taken in by the roses she made.
So here it is the most delicious biryani of the series. While everything turned out too good that I have cooked in this series for both my list, this one stands out because it is special. The special bond I have with my BM buddies, who are more of my family now. The happiness I always get when I discuss themes and the excitement I always hear in Vaishali’s voice during those times is always something I cherish so much.
Parda Biryani is finally unveiled to its fullest glory.
Parda Biryani is my choice for P in the AtoZ Biryani/Pulao/Khichdi Festival that’s happening for the April Mega Marathon, where I have opted to make 26 Rice dishes. If you are interested to know what I am doing for P in C4AS, go ahead check it out!
A to Z Biryani/Pulao/Khichadi Festival!
A for Amritsari Wadi ki Biryani
B for Badshahi Pulao
C for Chak Angouba
D for Doddapatre Soppina Chitranna
E for Eerulli Chitranna
F for Fada ni khichdi
G for Goli Bhaat
H for Holud Mishti Pulao
I for Iyengar Style Vendhaya Keerai Sadam
J for Jackfruit Biryani
K for Kathal Biryani
L for Lima Beans Biryani
M for Moti Pulao
N for Navratan Pulao
O for Orange Pulao
PIN This for Later!
Making the Parda Biryani Rice
Making the Parda Biryani VegetablesAssembling the Parda BiryaniBaking the Parda BiryaniOpening the Parda Biryani
For the Rice:
2.5 cups Basmati Rice
2 to 3 Bay Leaves
1 tsp Peppercorns
1 tsp Cumin Seeds
1 piece Cinnamon
1 big Cardamom
2 Star Anise
A Pinch Turmeric Powder
Salt to taste
2 tbsp Cooking Oil
1 tsp Ghee
Preparing the vegetables:
1 cup Cauliflower florets
1/2 cup Carrot, cut lengthwise
1 cup Potato cut lengthwise
10-15 Beans cut into 2″ pieces
1/2 cup Peas
For the Stuffing:
3 tbsp Ghee
1 cup Onions juliennes
6-8 Garlic finely chopped
1 Capsicum diced
1 cup Paneer / Indian Cottage cheese cubes
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
2 tsp Tandoori Masala / Shahi Masala / Kitchen King Masala
1/2 tsp Coriander Powder
1/2 tsp Black salt
Salt to taste
1/2 cup Curds beaten
1/4 cup Cream
1/4 cup Milk
1/2 cup Milk
Few strands saffron
2 tsp Ghee
Add saffron to the milk.
1 cup Onions browned
10 to 15 Cashew Nuts
Handful Coriander Leaves finely chopped
1/2 cup Mint Leaves finely chopped
For the Parda
1 cup All Purpose Flour
1 tsp Kalonji / Onion seeds
1/4 tsp Baking Soda
2 tbsp Butter
Salt to taste
Milk to bind the dough
For the Rice:
Wash the rice well and soak for about 30 minutes.
Heat a nonstick pan with 2 tbsp oil, 1 tsp ghee.
Add all whole spices and saute for a couple of minutes.
Drain the rice, add to the pan and roast for 3-4 minutes.
Add about 5 cups of water, salt, and turmeric.
Cook till done. Let it cool down.
Steaming the Vegetables:
Prep the vegetables and microwave with just enough water for 10 mins
Sprinkle Salt at the last 1 minute and once done, keep it aside.
For the Stuffing:
In a nonstick pan, heat ghee.
Add onions, garlic, and capsicum. Saute till translucent.
Next, add the cubed paneer and roast well on both sides.
Now add the steamed vegetables, saute for a minute or two.
Add all the spices and roast the vegetables till oil separates.
Add curds, cream, and milk. Cook on low flame till it becomes a creamy sauce.
Sprinkle finely chopped coriander leaves and keep aside.
Making the Parda
Take the flour in a wide bowl, add onion seeds, salt, and baking soda.
Add butter and rub in well. Slowly add milk to knead to a soft pliable dough.
Cover with a wet muslin cloth and keep aside.
Assembling the Biryani
Dust well and roll out the roti. Invert the bakeware you are going to use and measure out the dough required, making sure you keep 1 inch extra for hanging on the sides. Keep it aside.
Now brush the bakeware with ghee all over.
First spread a thin layer of rice.
Now spread a thin layer of the stuffing.
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.
Sprinkle fried onions, coriander leaves, mint leaves, fried cashews, raisins on top.
Cover the prepared dish with the dough and cut 1″ extra so the dough can overhang the bowl.
Transfer the rice to a bakeware dish.
Cover the bowl with the cut chapati, before placing it, make sure to moist the edges.
Gently stick the edges with water to seal.
Place in a preheated oven for 10-12 minutes or till nice and golden.
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.