chicken parda biryani

Chicken parda biryani recipe, Parda biryani

Parda biryani/ Chicken parda biryani is a delicious dum biryani prepared by layering partially cooked basmati rice over cooked chicken masala and coved with puff pastry sheet and baked to perfection. You heard it right! The dum takes place in the oven with biryani covered by puff pastry sheet topped with kalonji seeds which creates unique flavors to the biryani and makes it stand out among the regular dum biryani.
chicken parda biryani

Ok so I have never tried having this at any restaurant but heard about this and seen the picture of it sent by my close friend Praveen who lives in Qatar a year ago. Of course a year ago! Not a typo error. Better late than never right?  I was so fascinated to try my hands on it and tried making my own version of it and it surely turned out fantabulous as you can see in the picture. We dint waste a bit of it and we relished the puff pastry sheet just like that and it surely made some its impact in the biryani. So don’t panic looking at the ingredients list as that is super long but the making is too simple. All the ingredients are pantry friendly and the quantity mentioned is very less and it will serve 1 to 2 people only as I made it for the first din’t wish to invest much quantity as the recipe was my own but surely regretted making less, so double the quantity when you are making it. I served this biryani with zarda pulao and raita for which i will try to post the recipe soon. So let’s get to the making!

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Chicken parda biryani recipe, Parda biryani
Serves 1
Print
Prep Time
3 hr 25 min
Cook Time
35 min
Total Time
4 hr
Prep Time
3 hr 25 min
Cook Time
35 min
Total Time
4 hr
For marination
  1. 1. Chicken – ¼ lb
  2. 2. Ginger garlic paste – 1 tsp
  3. 3. Turmeric – ¼ tsp
  4. 4. Red chili powder – ½ tsp
  5. 5. Cumin powder – ½ tsp
  6. 6. Coriander powder – ½ tsp
  7. 7. Garam masala powder – ½ tsp
  8. 8. Fennel powder – ½ tsp
  9. 9. Salt – to taste
  10. 10. Oil – 1 tbsp
  11. 11. Mint and coriander – ¼ cup (chopped)
  12. 12. Curd – ¼ cup
  13. 13. Fried onion – 2 tbsp +2 tbsp
For rice
  1. 1. Basmati rice – ½ cup
  2. 2. Bay leaf – 1
  3. 3. Cloves – 2
  4. 4. Cardamom – 2
  5. 5. Shahi jeera – 1// tsp
  6. 6. Mint and coriander – 1 tbsp (chopped)
  7. 7. Oil – 1 tbsp
  8. 8. Salt – 2 tsp
  9. 9. Water – 5 cups
For biryani
  1. 1. Pastry sheet – 1
  2. 2. Kalonji seeds – ¼ tsp
  3. 3. Milk – ¼ cup
  4. 4. Bay leaf – 1
  5. 5. Cloves – 2
  6. 6. Cardamom- 1
  7. 7. Black cardamom – 1
  8. 8. Mace – 1
  9. 9. Oil - 1 tbsp
  10. 10. Ghee - 1 tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. Heat 1/2 cup oil in a pan to it add thinly sliced onion and fry in medium flame until golden brown is achieved. Give it a occasional stir so that the onions don't get burnt in one side alone. When you see the onions turning golden brown remove it from the pan to a plate with paper towel as soon as they are out of the pan they will get crispy.
  2. In a bowl add cleaned chicken, chopped cilantro, mint, green chili, ginger garlic paste, salt, chili powder, coriander powder, cumin powder, oil, fennel powder, garam masala powder, turmeric powder, curd and fried onions. Mix well and marinate chicken for 3 to 4 hours/ overnight.
  3. Wash and soak rice in enough water.
  4. Now heat oil in a heavy bottom vessel to it add whole spices when aromatic add the marinated chicken and cook till soft and juicy with lid on. If you need to add water add ¼ to ½ cup water. When chicken looks done put off the flame. Make sure the the chicken is not having too much gravy. Just enough to cook the rice.
  5. Now in a vessel/ pot add water, few mint leaves, oil, cloves, cinnamon, cumin seeds , salt and bay leaf ; Allow it to boil.
  6. When the water starts boiling add the soaked rice and cook till 70% done. When the rice is 70% done, put the flame and remove the rice using strainer. Keep the rice aside.
  7. Preheat oven to 350F/ 180 C.Now in an oven safe bowl add chicken with gravy as first layer then add 70% cooked rice. Garnish it with chopped cilantro, mint and fried onion and little ghee. Now place the puff pastry sheet oven it and seal the edges tight. Apply some milk using a basting brush then sprinkle some kalonji seeds on the top. Place the bowl in preheated oven and bake for 20 minutes. After 20 minutes remove from oven cut open the top layer and gently fluff the rice from edges. Relish it hot with raita.
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How to make Chicken parda biryani with step by step images


  1. Heat 1/2 cup oil in a pan to it add thinly sliced onion and fry in medium flame until golden brown is achieved. Give it a occasional stir so that the onions don’t get burnt in one side alone. When you see the onions turning golden brown remove it from the pan to a plate with paper towel as soon as they are out of the pan they will get crispy.
  2. In a bowl add cleaned chicken, chopped cilantro, mint, green chili, ginger garlic paste, salt, chili powder, coriander powder, cumin powder, oil, fennel powder, garam masala powder, turmeric powder, curd and fried onions. Mix well and marinate chicken for 3 to 4 hours/ overnight.
  3. Wash and soak rice in enough water for 20 to 30 minutes.
  4. Now heat oil in a heavy bottom vessel to it add whole spices when aromatic add the marinated chicken and cook till soft and juicy with lid on. If you need to add water add ¼ to ½ cup water. When chicken looks done put off the flame. Make sure the the chicken is not having too much gravy. Just enough to cook the rice.

  5. Now in a vessel/ pot add water, few mint leaves, oil, cloves, cinnamon, cumin seeds, salt and bay leaf ; Allow it to boil.
  6. When the water starts boiling add the soaked rice and cook till 70% done. When the rice is 70% done (Rice will be long, will look like outside is cooked but still grainy when you break or eat it), put the flame and remove the rice using strainer. Keep the rice aside.
  7. Preheat oven to 350F/ 180 C.Now in an oven safe bowl add chicken with gravy as first layer then add 70% cooked rice. Garnish it with chopped cilantro, mint and fried onion and little ghee.
  8. Now place the puff pastry sheet oven it and seal the edges tight and cut the extra sheet hanging in the edges. Apply some milk using a basting brush.

  9. Now sprinkle some kalonji seeds on the top. Place the bowl in preheated oven and bake for 20 minutes. After 20 minutes remove from oven and let it rest for 5 minutes.

  10. After 5 minutes of rest time cut open the top layer and gently fluff the rice from edges. Relish it hot with raita.
    chicken parda biryani

 

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