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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.
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