Chicken Parda Biryani:

Chicken Parda Biryani is a true biryani layered with biryani rice and chicken sauce and any remaining sweet-smelling flavors which are fixed inside the Parda and dam in a container.

Biryani is an unequaled most loved recipe for every one of them. Particularly I need to bring You various sorts of biryani which is equivalent to the cafe’s taste. Furthermore, this chicken Parda biryani is an ideal one. For any biryani recipe is generally significant. In this Parda biryani, I’m fixing every one of the fixings in a major naan roti that is Parda and afterward dam system.

You may likewise like different biryani recipes:

• Sheep Biryani
• Vege Biryani
• Egg Biryani
• Paneer Biryani
• Biryani Rice
• Chicken dam Biryani

Plunge a piece of roti in chicken sauce which is dam inside the Parda and serve alongside Biryani rice. In this Parda Biryani, we eat naan roti, chicken biryani sauce, and biryani rice all at a time. To make a more scrumptious serve it with a Baingan ka Katta, golly ka salon, chicken korma, or vege sauce and unique bhaji recipe.

You might like a chicken pickle, solid lamb soup.

Tips for amazing Parda Biryani:

1. After 3/4 of the biryani rice is cooked, strain quickly if not the rice will become soft.
2. Marinating chicken, drenching rice and causing batter to do it before you begin cooking.
3. By this, we can save some time on cooking.
4. Make a thick chicken biryani sauce for a delectable Parda biryani.
5. Try not to roll too flimsy the Parda will break.
6. Somewhat stretch the batter and seal it appropriately without openings.
7. Get a spoon of lemon juice into the sauce and afterward layer it.
8. Can likewise straightforwardly sprinkle lemon juice toward the finish of the layering.
9. shift the Parda biryani gradually with plates any other way, Parda will break.
10. similarly, can make scaled down Parda biryani in a little skillet .

Fixings:

Elements for chicken Parda biryani :

For searing onions:

• cuts onion -1 cup
• marinating chicken:
• curd-4 spoons
• broiled onions-1/4 cup
• ginger and garlic glue – 2 spoons
• turmeric powder-1/4 spoon
• Red bean stew powder – 1 spoon
• salt -3/4 spoon
• biryani powder -1 spoon
• chicken pieces -1/4 kg
• oil 2 spoons

For searing cashew nuts:

ghee -2 spoons

cashew nuts -1/4 cup

For chicken biryani sauce:

• dry fenugreek leaves -1 spoon
• inlet leaves -2
• dark pepper -1/4 spoon
• nutmeg(jaiphul)
• cloves -4
• shjeera – 1 spoon
• cinnamon -1 stick
• hacked onions -1 cup
• green chilies -3
• tomatoes -1/4 cup
• coriander leaves -1/2 cup
• mint leaves -1/2 cup
• water -1/4 cup

For bubbling eggs: 

dousing saffron:

1. crude eggs -2
2. salt 1/4 spoon
3. water 1 glass

saffron -20 strands:

rose water -1/2 spoon

water 1 spoon

For biryani rice:

• basmati rice -21/2 cup (400g)
• water-5 glasses
• inlet leaves -3
• mace (javitri) -1
• cardamom -3
• cloves -5
• cinnamon -3 sticks
• star anise -1
• cumin seeds -1 spoon
• shjeera -1/2 spoon
• salt -1 spoon
• lemon juice-1 spoon
• oil  -1 spoon
• For Parda:
• plain  flour(Maida) -3 cups
• salt -1/4 spoon
• oil -2 spoons
• baking pop -4 squeezes
• carom seeds (vaamu)-1/4 spoon

For Parda biryani layers:

1. oil-2 spoons
2. coriander leaves -1 cup
3. mints leaves -1 cup
4. lemon juice -1 spoon
5. red-orange food tone-3 squeezes
6. water -2 spoons
7. For decorate:
8. lemon wedges -4
9. cucumber cuts-1 cups

Directions:

Staggery for chicken Parda biryani:

More Details

Searing onions:

• Adds a cup of onion cuts in warmed oil.
• Mix ceaselessly and broil over a high fire until it becomes brilliant and fresh.
• Eliminate from oil and put away.

Marinating chicken:

1. Take a bowl to add 4 spoons of beaten curd.
2. Add 1/4 cup of broiled onions.
3. Add 2 spoons of ginger and garlic paste.
4. Likewise, add turmeric-1/4 spoon, red stew powder-1 spoon, salt-3/4 spoon, and biryani powder-1 spoon blend well.
5. Add medium-sized chicken pieces-1/4 kg.
6. Blend well until all the masala is covered into chicken pieces.
7. Cover and marinate for 60 minutes.

Broiling cash hew nuts and making chicken biryani sauce:

• Heat a skillet over a medium fire add 2 spoons of ghee.
• Add cashew nuts-1/4 cup.
• Broil until it becomes brilliant and saved.
• In a similar dish add dry fenugreek leaves-1 spoon, sound leves-2, dark pepper-1/4 spoon, nutmeg-1, cloves-4, shajeera-1 spoon and cinnamon-1 stick.
• Broil briefly.
• Add slashed onions-1 cup and green chillies-3.
• Broil for 2 minutes until onions become brilliant.
• Add slashed tomatoes-1/4 cup.
• Mix and Broil until tomatoes turn soft.
• Add marinated chicken pieces mix and sear briefly over a high fire.
• Presently decrease the fire to medium, mix well and broil for 5 minutes, dry the water and chicken pieces.
• Foe delectable biryani, sauce dries chicken masala, and afterward add water.
• Add a cup of coriander and mint leaves.
• Add 1/4 cup of water blend in with the leftover masala in the bowl and add to the dish.
• Blend well, cover, and cook until the chicken turns out to be delicate.
• The oil isolates when chicken is bubbled.
• Squeeze a piece of chicken when it breaks the chicken is impeccably cooked.

Bubbling eggs:

Heat up a glass of water, add salt-1/4 spoon, add eggs-2.

Heat up the eggs, eliminate the skin, and putt them away.

Dousing saffron and rice:

• Add not many saffron strands to a bowl.
• Add 1/2 spoon of rose water and a spoon of water.
• Blend very much let it drench for 10 minutes. Put away.
• Add 2 1/2 cups (400g) of rice to a bowl.
• Wash the rice 2-3 times under running water.
• Cover and splash for 30 minutes.

Making biryani rice:

• Heat a skillet over medium fire pour 5 glasses of water.
• Add cove leaves -3, cadammon-3, cloves-5, cinnamon-3 sticks, star anise-1, cumin seeds-1 spoon and shjeera-1/2 spoon.
• Add a spoon of salt Taste and change the salt as required.
• Add a spoon of lemon juice and a spoon of oil.
• Blend well every one of them.
• Add adsorbed rice a bubbled water blend.
• Cook until 3/4 of water is diminished.
• At the point when rice is cooked and 1/4 of water is staying then switch off the fire.
• Take one grain of rice press it when the rice breaks now it is impeccably cooked.
• Strain promptly if not rice will become soft.
• Strain and bring biryani rice into a thali and put away.

Making Parda:

1. Take a bowl add plain flour 3 cups, salt-1/4 spoon, and baking soft drink4 squeezes.
2. Blend it once and add carom seeds-1/4 spoon. This is discretionary.
3. The mixture ought to be flexible yet not excessively delicate nor hard.
4. Spread a spoon of oil on the highest point of the mixture ball.
5. Cover and leave for 30 minutes.
6. Work the batter sprinkle some flour and marginally press the mixture ball.
7. Dust the flour and roll as a major naan roti.
8. Try not to roll too flimsy the Parda will break.

Parda biryani layers:

Spread a spoon of oil in a skillet.

Check either Parda sets in a skillet or not.

Overlay the naan roti place in the container.

Cover the container with roti, somewhat press the edges.

Serving:

• Shift the Parda biryani gradually with plates in any case, Parda will break.
• Cut the Parda and Partake in the biryani.
• Embellish with lemon wedges and cucumber.
• Present with any sauce. Best blend with baingan ka khatna, bhaji and raita.
• Plunge a piece of roti in chicken sauce and serve alongside biryani rice.

Some More Details