Parda Biryani Chicken Dum Biryani Parda Biryani Without Oven Chicken Biryani Recipe By Smita

Parda Biryani | How To Make Parda Biryani | Chicken Parda Biryani | Parda Biryani Without Oven | Parda Biryani at Home | Chicken Dum Biryani | Chicken Biryani | Chicken Recipe | Rice Recipe | Biryani Recipe | Get Curried | Authentic Recipes By Smita Deo

Learn how to make Parda Biryani with Smita Deo.

0:00 - Introduction
Parda Biryani or Chicken Parda Biryani is a delicious dum biryani prepared by layering partially cooked rice over cooked chicken gravy and coved with puff pastry sheet and baked to perfection. You heard it right! The biryani is covered by puff pastry sheet and cooked in a dum with saffron water and mint leaves, which gives unique flavours to the biryani and makes it stand out among the regular dum biryanis. Do try the recipe and let us know how you like it.

Parda Biryani Ingredients -

00:42- Preparation of Marinade
1 kg Chicken
2 tbsp Ginger Paste
2 tbsp Garlic Paste
15 Green Chillies (slit)
1 tsp Turmeric Powder
2 tbsp Red Chilli Powder
1 & 1/2 tsp Garam Masala Powder
Salt (as per taste)
6 Dried Plums
2 tbsp Coriander Leaves (chopped)
1 & 1/2 cup Yogurt

03:02- Sauting the Chicken
2 tbsp Ghee
2 tbsp Oil
2 Bay Leaves
2 inch Cinnamon Stick
2 Black Cardamoms
5 Green Cardamoms
2 Star Anise
6-7 Cloves
5 Onions (sliced)

07:14- For the Dough
3 cups Refined Flour
Salt (as per taste)
Water (as required)
1 tsp Oil

05:48- Preparing the Rice
Refined Flour
Fried Onion
Coriander Leaves (finely chopped)
Mint Leaves (finely chopped)
700 gms Rice (cooked)
1 tsp Oil
2 tsp Saffron Water
Kewra Water

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Watch 5 Types of Biryani Raitas, here- https://youtu.be/hf_7IyLAzis

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Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and meat usually that of chicken, goat, lamb, prawn, fish, and sometimes, in addition, eggs or vegetables such as potatoes in certain regional varieties.

Biryani is popular throughout the Indian subcontinent, as well as among the diaspora from the region. It has gained popularity in South India especially in Tamil Nadu, Andhra Pradesh, and Telangana. It is also prepared in other regions such as Iraqi Kurdistan.