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Chicken Parda Biryani Recipe

Recipe By Sabrina Yasmin

#Rice Parda Biryani is a kind rice dish popular in Middle Eastern and Persian region. Generally it is made of rice and mutton. But today I made this delicious dish with chicken.

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Non Vegdiet
1hr 20minstotal
1hr 20m.total
Chicken Parda Biryani
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Ingredients for Chicken Parda Biryani Recipe

  • 0.13 Kg bone in chicken
  • 0.13 kg long grain Biryani rice
  • 1/4 Pieces Large onions chopped
  • 0.13 Pieces more large Onion chopped
  • 0.13 Pieces Large tomato chopped
  • 0.13 tablespoon Ginger-garlic paste
  • 0.13 teaspoon more Ginger Garlic paste
  • 0.13 Pieces Large carrot grated
  • 0.03 cup Cashew paste
  • 0.13 teaspoon Paprika powder
  • 0.06 cup Cooking oil or ghee
  • 0.13 tablespoons more Ghee
  • 1/4 tablespoons Coriander seeds
  • 0.13 tablespoons Cumin seeds
  • 1/4 teaspoon Black pepper corns
  • 1/4 inch Long cinnamon stick
  • 1/4 Pieces Black cardamom
  • 0.13 inch Mace
  • 0.13 tablespoons tablespoons dry Mango
  • 1/4 cup All purpose flour
  • 0.13 teaspoon Yeast
  • 0.13 teaspoon Sugar
  • as required Warm milk as required to make the dough
  • to taste Salt
  • As Required For Ganishing ghee to brush
  • 0.03 cup fried Cashew and Raisins
  • as required Fried onion

Directions: Chicken Parda Biryani Recipe

  • STEP 1.Wash and clean rice nicely and soak in water for about an hour or two.
  • STEP 2.For the parda, take maida or flour to a bowl.
  • STEP 3.Add in sugar,salt and yeast. Mix well.
  • STEP 4.With warm milk make a soft dough.
  • STEP 5.Cover and set aside for an hour.
  • STEP 6.Dry roast all the spices mentioned above like coriander,cumin,black pepper,black Cardamom, Cinnamon and mace. Don't roast dry mango.
  • STEP 7.Grind the spices with dry mango to make biryani masala. Set aside.
  • STEP 8.Heat a heavy bottomed saucepan with oil or ghee.
  • STEP 9.Add in chopped onion and cook until soft.
  • STEP 10.Next add in 1 tablespoon ginger-garlic paste and saute for few seconds.
  • STEP 11.Add in chopped tomato and cook in medium heat until tomatoes become soft.
  • STEP 12.Now add in chicken pieces and stir well.
  • STEP 13.Fry chicken pieces in medium heat for about 10 minutes.
  • STEP 14.Add in salt and prepared biryani powder and paprika. Stir well again.
  • STEP 15.Stir and fry for 4-5 minutes.
  • STEP 16.Then add in 4 cup of hot water.
  • STEP 17.Cover and cook in medium heat until chicken cooks well.
  • STEP 18.When chicken cooks completely, remove all the pieces from the stock with the help of a tongue. Set aside.
  • STEP 19.Drain the soaked rice and add in to the chicken stock.
  • STEP 20.Also add in grated carrot. Mix well and check the water (stock)level. If you feel add in more hot water required to cook the rice.
  • STEP 21.When water almost reduced to rice level, stir and cover in low heat.
  • STEP 22.In another pan heat 1 tablespoon ghee and roast the cooked chicken pieces until brown or char mark appears to them. Remove from pan.
  • STEP 23.Heat 1 tablespoon more ghee to the pan and add in 1 chopped onion.
  • STEP 24.Cook until light golden brown.
  • STEP 25.Add in 1 teaspoon ginger garlic paste and saute for few seconds.
  • STEP 26.Next add in 1/4 cup Cashew paste.Stir well with 1 tablespoon of water.
  • STEP 27.Also add in 1 tablespoon of prepared biryani powder and stir.
  • STEP 28.When masala fries well add in roasted chicken pieces. Mix well with the gravy.
  • STEP 29.Also add in little salt. Cover and cook in low heat for 10 minutes. Adjust the gravy in betwen by adding little water.
  • STEP 30.The consistency of the gravy should be thick.
  • STEP 31.Remove from heat.
  • STEP 32.In the meantime,the rice also cooks completely.
  • STEP 33.Now for the parda take the dough and roll to make a big and thin round sheet.
  • STEP 34.Take an earthen pot of individual size and brush the bottom with ghee.
  • STEP 35.Place the sheet or parda on to the pot so that it touches from bottom to sides and some portions remain outside of the pot.
  • STEP 36.Place some fried dry fruits at the bottom.
  • STEP 37.Next add in a layer of cooked rice followed by chicken pieces with gravy.
  • STEP 38.Next add in more dry fruits and fried onions.
  • STEP 39.Top layer should be of rice and fried onion and dry fruits.
  • STEP 40.Cover them with the parda and seal nicely.
  • STEP 41.Now place a baking tray over the pot and invert the pot.
  • STEP 42.Brush the top with melted ghee.
  • STEP 43.Bake the prepared biryani in a preheated oven at 200 degrees C for 15-20 minutes or until the top of the parda becomes golden brown.
  • STEP 44.Delicious parda biryani is ready now.
  • STEP 45.I made individual servings,you can bake the whole portion together in a big oven proof pot.
Nutrition
value
818
calories per serving
24 g Fat16 g Protein133 g Carbs9 g FiberOther

Current Totals

  • Fat
    24g
  • Protein
    16g
  • Carbs
    133g
  • Fiber
    9g

MacroNutrients

  • Carbs
    133g
  • Protein
    16g
  • Fiber
    9g

Fats

  • Fat
    24g

Vitamins & Minerals

  • Calcium
    111mg
  • Iron
    9mg
  • Vitamin A
    67mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    13mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    2mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    150mg
  • Manganese
    2mg
  • Phosphorus
    305mg
  • Selenium
    2mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Sabrina Yasmin