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    Home » Rice, Noodles and Pasta » Parda Biryani

    Parda Biryani

    Published: Apr 18, 2019 · Modified: Oct 5, 2020 by Srivalli · 9 Comments

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    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.

    Parda Biryani

    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!Parda Vegetable Biryani

    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!How to make Parda Biryani

    Making the Parda Biryani RiceMaking the Parda Biryani Rice

    Making the Parda Biryani VegetablesMaking the Parda Biryani Vegetables 1Making the Parda Biryani Vegetables 2Assembling the Parda BiryaniAssembling the Parda BiryaniBaking the Parda BiryaniBaking the Parda BiryaniOpening the Parda BiryaniOpening the Parda Biryani

    Layered Parda Biryani

    Parda Biryani

    For the Rice:

    2.5 cups Basmati Rice
    2 to 3 Bay Leaves
    1 tsp Peppercorns
    1 tsp Cumin Seeds
    4 Cloves
    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

    For Layering

    1/2 cup Milk
    Few strands saffron
    2 tsp Ghee
    Add saffron to the milk.

    For Garnishing

    1 cup Onions browned
    10 to 15 Cashew Nuts
    Few Raisins
    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.

    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.

    Vegetable Parda Biryani

    Parda Biryani
    Print Pin

    Parda Biryani

    Parda Biryani is a rich, sinful biryani make with different spices, vegetables and cooked in dum with a roti layer covering it.
    Course Dinner, Main Dish - Rice
    Cuisine India
    Keyword Layered Biryani, Parda Biryani
    By Cook Method Stovetop
    Occasion Holiday Special, Party, Weekend Special
    By Diet Protein Rich
    Author Srivalli

    Ingredients

    For the Rice

    • 2.5 cups Basmati Rice
    • 2 - 3 Bay Leaves
    • 1 tsp Peppercorns
    • 1 tsp Cumin Seeds
    • 4 Cloves
    • 1 piece Cinnamon
    • 2 Cardamom
    • 1 Black 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 / 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

    For Layering

    • 1/2 cup Milk
    • Saffron (Few strands)
    • 2 tsp Ghee

    For Garnishing

    • 1 cup Onions browned
    • Handful Cashew Nuts
    • Handful Raisins
    • Handful Coriander Leaves finely chopped
    • Handful 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

    Instructions

    For the Rice

    • Wash the rice well and soak for about 30 minutes.
    • Heat a nonstick pan with 2 tbsp of cooking oil and 1 tsp of 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 powder.
    • 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 powders 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.

    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.
    Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

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    Reader Interactions

    Comments

    1. vaishalisabnani says

      April 19, 2019 at 2:58 pm

      Parda Biryani is one of our family favourites too , and I am glad we could manage to put together all we had planned , though it was you who was doing the real job .
      BM means a lot for me and I have always felt as though it’s my baby :)) lol . Thanks for all the kind words Valli .

      Reply
    2. Sharmila Kingsly says

      April 20, 2019 at 11:34 am

      Must try..it looks so tempting and delicious... I gotta learn this rose making from vaishalli during the BM meet ????

      Reply
    3. gayathriraani says

      April 21, 2019 at 7:49 am

      Parda biryani is in my to do list for long, but I am not sure why I completely forgot about it when making the list. Though the process seem lengthy, it is worth all the effort. You and Vaishali have cooked up a storm that day and it is so wonderful even to read about it. The final plating surely has Vaishalis touch and is so beautiful..

      Reply
    4. Sushma says

      April 22, 2019 at 5:05 am

      Prada biryani looks soo good. I have heard the bread tastes amazing with all the biryani flavors. I am yet to try this delicious biryani. Good one

      Reply
    5. harini says

      April 22, 2019 at 7:05 am

      Wow! Valli and Vaishali you have created a masterpiece. I had initially added to my list then due to time constraints I realized I might not be able to make such an elaborate dish but someday I shall try this for sure 🙂

      Reply
    6. Suma Gandlur says

      April 23, 2019 at 1:38 am

      Seems like my earlier comment did not go through. This was on my bookmarked list ever since I saw Vaishali's post but somehow hadvto let go for this marathon. It must have been a fun experience cooking with Vaishali. It makes a great surprise dish and worth the time and efforts that go into it.

      Reply
    7. Srividhya Gopalakrishnan says

      April 26, 2019 at 9:23 am

      Valli, I loved reading the intro. In fact I read it twice and I can imagine the joy of cooking with friends and BM is now like a family and I can't wait to meet you all. Hats off for making this amazing Parda biryani. I am book marking this. Looks so good.

      Reply
    8. FoodTrails says

      May 07, 2019 at 11:22 pm

      Spending time and specialty cooking with friends is a great stress buster and this is one thing I miss here in US so much. Loved this post and the biryani too. So delicious with an interesting name.

      Reply
    9. Renu Agrawal Dongre says

      May 17, 2019 at 7:06 pm

      I would too love to eat that cripsy parda. The bowl of biryani looks so vibrant, with that onion on the top. Delicious biryani

      Reply

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