PARDA BIRYANI

PARDA BIRYANI....

WHO DOESN'T LOVE A PLATE OF FAVOURABLE BIRYANI ?

BIRYANI A DELICIOUS DISH, REALLY NO NEED ANY INTRODUCTION.

IT IS HEAVENLY AND AROMATIC MOST LOVED DISH IN THE WORLD.

THE STYLE OF COOKING BIRYANI IS DIFFERENT FROM OTHERS. IT HAS NUMBER OF VARIETIES.

BIRYANI IS A DELICIOUS SAVORY RICE DISH THAT IS LAYERED WITH MARINATED CHICKEN OR MEAT , CARAMELISED ONION, FLAVOURABLE MASALA AND RICE. 

IT'S A DREAM DISH THAT SHOULD NOT BE MISSED.

HERE  IS AN EASY RECIPE OF VARIETY BIRYANI ---CALLED  PARDA BIRYANI. IT IS MADE WITH BASMATI RICE. THE UNIQUE RECIPE OF BIRYANI THAT GIVES SPECIAL TASTES AND FLAVOUR. 

THE INGREDIENTS USED TO MAKE PARDA BIRYANI IS SAME LIKE THE INGREDIENTS WE USED IN TRADITIONAL BIRYANI. BUT THE MAIN DIFFERENCE IS THAT, HERE I USED BONELESS CHICKEN. BONELESS CHICKEN ARE CUTTED IN CUBE SiZE. IT IS MARINATED AND FRIED. SAME OIL IS USED FOR  MAKING MASALA. ALSO IN THIS BIRYANI, I FRIED CARROTS, CAPSICUM AND POTATO WHICH ARE SLICED IN ROUNDLY. ANOTHER DIFFERENCE IS IN LAYERING AND DUMMING PROCESS. IN THE TRADITIONAL BIRYANI WE USED VESSEL OR POT TO DUM THE BIRYANI. BUT HERE, THE DUMMING IS DONE IN A MAIDA DOUGH. THE  FERMENTATED MAIDA DOUGH ROLLED LIKE A SHEET AND TRANSFER THE RICE AND MAKE LAYER. THEN CLOSE THE DOUGH LIKE KIZHI AND THEN BAKED IN OVEN AT 200 DEGREE C FOR 30 MINUTES.

INGREDIENTS

BASMATI RICE - 2 CUP

BONELESS CHICKEN - 250 grm

BOILED EGG -4

CARROT -1 BIG

GREEN CAPSICUM - 1 BIG

POTATO - 1 BIG

GINGER PASTE  - 1/2 tsp

GARLIC PASTE - 1/2 tsp

GREEN CHILLY PASTE - 1/2 tsp

SUNFLOWER OIL - FOR FRYING

WATER - FOR BOILING

ONION - 2 MEDIUM 

TOMATO - 1 MEDIUM 

FRIED ONION - FOR LAYERING

FRIED CASHEW -  FOR LAYERING

FRIED RAISIN  - FOR LAYERING

CORIANDER LEAVES 

SALT

TURMERIC POWDER - 1/4 tsp

PEPPER POWDER - 1/2 tsp

BIRYANI MASALA POWDER - 1/2 tsp

CARDAMOM - 4

CINNAMON STICK - 1 SMALL

CLOVES - 3

EGG - 1 TO GARNISH

SESAME SEEDS - BLACK / WHITE.

FOR PARDA DOUGH 

ALL PURPOSE FLOUR -3 CUP

DRIED YEAST - 1 tbsp

SUGAR - 1 tsp

OLIVE OIL - 1 tbsp

SALT 

WATER

FOR CHICKEN MARINATION

RED CHILLY POWDER - 1 tbsp

PEPPER POWDER - 1/2 tsp

TURMERIC POWDER - 1/2 tsp

BIRYANI MASALA - 1/4 tsp

CORN FLOUR - 1/2 tsp

SALT

                 ***********************

                           COURSE : MEALS

                           PREP TIME : 25 min

                           COOK TIME : 30 min

                           SERVINGS : 5

                 ***********************

       

PREPARATION

👉 TAKE A BOWL , ADD YEAST ,SUGAR AND SALT .MIX WELL AND SOAK FOR 10 MINUTES BY ADDING LITTLE WATER. AFTER , ADD ALL PURPOSE FLOUR AND OLIVE OIL .THEN MAKE A DOUGH(like Chapati dough) BY ADDING ENOUGH WATER .KEEP ASIDE FOR 5 to 6 HOURS FOR FERMENTATION.

👉 WASH AND SOAK BASMATI RICE FOR 1 HOUR.

👉 TAKE A VESSEL , BOIL THE WATER BY ADDING  ENOUGH WATER , SALT , 1 tbsp SUNFLOWER OIL,CARDAMOM , CLOVES , CINNAMON STICK .ONCE IT BEGAN TO BOIL , TRANSFER THE  SOAKED BASMATI RICE INTO THE WATER. THE RICE IS ALMOST 90% COOKED , TRANSFER IT IN A STRAINER TO DRAIN THE WATER  AND KEEP ASIDE.

👉 WASH THE CHICKEN BREAST AND CUT IN TO A CUBE PIECES .THEN MARINATE THE CHICKEN WITH TURMERIC POWDER, RED CHILLY POWDER , PEPPER POWDER, CORNFLOUR, BIRYANI MASALA AND SALT.

👉 HEAT A PAN , ADD ENOUGH OIL , FRY THE SLICED ONION , CASHEWS AND RAISIN.  THEN REMOVE FROM PAN.

  👉 IN THAT SAME OIL TRANSFER ALL THE MARINATED  CHICKEN CUBES  AND FRY. YOU CAN TURN THE CHICKEN WHEN ONE SIDE IS FRIED. REMOVE FROM PAN UNTIL IT TURNS CRISPY.

👉 SLICE CARROT , POTATO , CAPSICUM ROUNDLY. THEN FRY IN THAT CHICKEN FRIED OIL ONE BY ONE.( FIRST FRY ALL CARROT, THEN POTATO AND THEN CAPSICUM). THEN REMOVE FROM THE PAN.

👉 THEN ADD CHOPPED ONION TO THE SAME OIL.( IF THERE IS EXCESS OIL , YOU CAN TRANSFER IT TO ANY BOWL.) HERE WE WANT ONLY 3 tbsp FOR MAKING MASALA. 

👉 ADD GINGER GARLIC AND GREEN CHILLY PASTE UNTIL THE ONION TURNS TO LIGHT GOLDEN COLOUR. ADD CHOPPED TOMATO  AND COOKED WELL UNTIL THE WATER FROM TOMATO COMES . CLOSE THE LID AND COOK FOR 5 MINUTES . STIR WELL EVERY 2 MINUTES.

👉 ADD TURMERIC POWDER , BLACK PEPPER POWDER, BIRYANI MASALA POWDER AND MIX WELL IN A LOW FLAME AND CLOSE THE LID FOR 3 MINUTES.

👉 WHEN THE MASALA IS WELL COOKED, YOU CAN ADD THE FRIED CHICKEN CUBES. MIX WELL UNTIL THE CHICKEN CUBES ARE COMBINED WELL WITH THE MASALA.

👉 ADD BOILED EGG TO THESE MASALA.(Don't cut the egg) AND MIX WELL WITH THE CHICKEN CUBES. ONCE THE EGGS COLOUR CHANGE , YOU CAN ADD CHOPPED CORIANDER .

👉 SWITCH OFF THE FLAME AND KEEP ASIDE .

👉 TAKE THE FERMENTED DOUGH , DIVIDE THE DOUGH INTO TWO EQUAL PART. ROLL OUT THE DOUGH IN VERY LARGE SIZE . (YOU CAN MAKE TWO PARDA BIRYANI WITH THIS DOUGH ) THEN LAYER THE RICE AND MASALA FILLINGS. FIRST SPREAD 1 tbsp MASALA GRAVY WITH OUT CHICKEN AND VEGGIES . THEN ADD RICE  , RAISIN CASHEWS , FRIED ONION , CHOPPED CORIANDER LEAVES . ADD MASALA IN THE CENTRE LAYER. AGAIN ADD RICE , CASHEW ,RAISIN , FRIED ONION , CORIANDER .

👉 AT LAST ,COVER THE RICE WITH EACH END OF THE DOUGH LIKE  KIZHI.

👉 BEAT ONE EGG AND BRUSH IN TOP PART OF DOUGH . ITS FOR ,TO GET GOLDEN COLOUR AFTER IT BAKED. SPRINKLE WHITE OR BLACK SESAME SEED FOR GARNISHING.

👉 PREHEAT THE OVEN , BAKE THE DOUGH IN 200 DEGREE FOR 20 MINUTES.

 👉 IF YOU DON'T HAVE AN OVEN, YOU CAN COOK IN GAS BURNER BY USING LARGE TAWA OR PAN.

YOU CAN CUT THE  HOT DOUGH AFTER IT BAKED . 

THE VARIETY PARDA BIRYANI IS READY TO SERVE.

ENJOY......