Pardha Biriyani
Pardha Biriyani

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, pardha biriyani. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Pardha Biriyani is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Pardha Biriyani is something which I have loved my entire life. They are nice and they look fantastic.

ASMR EATING : pardha Biriyani with onion salad Hey early bird fam. today i came up with a trending recipe 'PARDHA BIRIYANI'. How to make pardha biryani without oven.

To begin with this recipe, we have to prepare a few components. You can cook pardha biriyani using 36 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Pardha Biriyani:
  1. Make ready 4 onions(2 Barista)
  2. Prepare 2 potatoes
  3. Get 2 tbsp ginger garlic greenchilli paste
  4. Take 2 tomato
  5. Prepare 800 gms chicken
  6. Take 1 tbsp coriander powder
  7. Prepare 1 tbsp Biriyani masala
  8. Take 1 tbsp garam masala powder
  9. Make ready 1 tbsp red chilli powder
  10. Take 1 tsp turmeric
  11. Prepare to taste Salt
  12. Take 1/2 cup curd
  13. Get 1/2 cup mint leaves
  14. Prepare 1/2 cup coriander leaves
  15. Prepare 1/2 tsp rose water
  16. Prepare 4 cardamom
  17. Get 1 star anise
  18. Prepare 6 cloves
  19. Make ready 2 inch cinnamon
  20. Take 1 tsp jeera
  21. Make ready 1 tsp shahi jeera
  22. Take 3 bay leaves
  23. Take 1 green chilli
  24. Get Few mint
  25. Make ready 2 glass Basmati rice
  26. Take 1 tsp vinegar
  27. Get 1 tsp rose water
  28. Take 2 tbsp ghee
  29. Prepare 1/4 cup milk+ saffron
  30. Take 1 tsp lemon juice
  31. Get 1 green chilli
  32. Take For covering:
  33. Make ready 2 cup maida
  34. Make ready Salt
  35. Take 1/2 tsp oregano
  36. Take As needed water

The recipe includes: highly seasoned rice, goat meat. Biriyani is the quintessential celebratory dish in India that dazzles as a sublime one-dish meal, writes historian and food expert Pushpesh Pant. Malabar Biriyani: This is the only version of biryani in Kerala, an Indian state. It is a popular dish eaten by the Malabar Muslim community and incorporates Khyma rice mixed with ghee.

Steps to make Pardha Biriyani:
  1. Take oil in a pot and fry 2 onions till golden(barista). Take out and save aside. In the same oil fry 2 potatoes cut into pieces and marinated with salt, red chilli powder and turmeric.
  2. In the same oil add 2 onions sliced and saute to brown. Till onions are sauteing we will knead dough for the covering. Take flour, salt, oregano and knead it well by adding water.
  3. Knead a soft dough and cover and rest it for half an hour. The onions are brown now add in ginger garlic green chilli paste.
  4. Add in chopped tomatoes and saute well. When tomatoes turn mushy add chicken pieces and saute on medium flame.
  5. Saute well and add curd to it. When everything is mixed well add in chopped mint and coriander leaves.
  6. Mix well and adjust masala or salt as per your preference. I have added little salt. Close the lid and cook for 15 mins. Open the lid and add rose water. Again close and cook.
  7. Take triple amount of water in a vessel and add the whole garam masala shown in the pic. Let it boil. Add required amount of salt to the water. (It should taste salty)
  8. Mean while check the masala and when it is 70 to 80% cooked add the fried potatoes and mix well. Close and cook till done. When the water boils add the soaked rice(soaked for 30 mins). Add in some vinegar and rose water to the rice. (Vinegar helps rice to not to be sticky and rose water gives a nice aroma)
  9. When the rice is 90% cooked strain off the water. Our masala is also ready. Saute in on medium to high flame for a minute.(oil will come out on the surface)
  10. The dough is rested well and soft. Knead it once again and roll it into a big chapathi or you can divide 1/4 th part and make 2 chapathi. Roll out the first one big. Take a deep nonstick pan and oil it. Place the chapati inside it, covering the sides.
  11. For dum layer all things. First add the Batista and chopped mint and coriander leaves. Add the first layer of rice and then the second layer of chicken masala. In between add the fried onions, chopped mint, coriander, ghee and then again layer rice.
  12. Then put a layer of chicken masala and last layer of rice. Top with fried onions, coriander, mint, ghee, lemon juice, sprinkle some cardamom powder for nice aroma.
  13. Add in soaked saffron milk. Roll the small chapathi and top it on the biriyani. Close the sides apply some water and seal.
  14. Place the pan on the gas and cook on medium flame till cooked on all sides. Change the direction of pan and cook all sides. When done flip on to the other oiled pan and cook the base.
  15. Apply some butter on top and directly serve. Cut the top with a knife and open and serve.
  16. Enjoyyyy.

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