Recipe: Tasty Mughlai Chicken parda biryani recipe

Mughlai Chicken parda biryani recipe.

Mughlai Chicken parda biryani recipe You can have Mughlai Chicken parda biryani recipe using 43 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Mughlai Chicken parda biryani recipe

  1. Prepare of FOR MARINATION-Preparing the Chicken:.
  2. Prepare 500gm of . Chicken.
  3. It’s 2 tsp of . Ginger garlic paste.
  4. It’s 1/2 tsp of . Turmeric.
  5. You need 1 tsp of . Red chili powder.
  6. It’s 1 tsp of . Cumin powder.
  7. Prepare 1 tsp of . Coriander powder.
  8. Prepare 1 tsp of . Garam masala powder.
  9. Prepare 1/4 tsp of . Black pepper.
  10. It’s to taste of . Salt.
  11. Prepare 1/2 bowl of . Oil.
  12. You need bowl of . Curd.
  13. Prepare 4 tbsp of . Fried onion.
  14. It’s 1 tbsp of .Coriander powder.
  15. You need 1 tbsp of .Kashmiri red chilli powder.
  16. Prepare ¼ peace of . nutmeg (Jaifal).
  17. Prepare 4 of .cloves.
  18. It’s 1 of .Mace (jaytri).
  19. Prepare 2 of – Bay leaf.
  20. You need 3 of -cardamom.
  21. It’s as required of -corn flour.
  22. Prepare of for biryani rice.
  23. It’s 500 gm or 2 bowl of . Basmati rice.
  24. It’s 3 of . Bay leaf.
  25. It’s 3 of . Cloves.
  26. Prepare 3 of . Cardamom.
  27. Prepare 2 tsp of . Carn flower.
  28. It’s 1 tbsp of . Coriander leaf – (chopped).
  29. You need 1 tbsp of . Oil –.
  30. It’s 1/2 tsp of . Salt –.
  31. Prepare 1 tbsp of -Lemon juice -.
  32. You need 2 tbsp of -Kewada water-.
  33. Prepare 1.5 liter of Water – (as required).
  34. You need of For the Stuffing and Layering of Parda:.
  35. It’s 500 gm of Marinated cooked chicken.
  36. It’s 500 gm of Boiled Biryani Rice.
  37. It’s 3 pinch of Yellow colour dilute in 1 tbsp kewda water.
  38. It’s 3 pinch of Red colour dilute in 1 tbsp kewda water.
  39. You need of For Layering.
  40. You need 2 tbsp of Fried onion,.
  41. Prepare as required of Layer of rice and chicken and spices fill in parda.
  42. Prepare 2 tbsp of coriander leaf chopped.
  43. It’s 2 of green chilli chopped.

Mughlai Chicken parda biryani recipe instructions

  1. Making the chicken for Parda,Cumin powder – Coriander powder – Garam masala powder – Black pepper –,Salt – to taste,Oil – l,Curd – Fried onion –,Coriander powder,Kashmiri red chilli powder 1 tbsp, and mix well and crush nutmeg (Jaifal) peace,cloves nos,Mace (jayatri) 1 peace and mix well set aside marinet for about one hour.
  2. Now heat a pressure cooker to add the marinated chicken and cook till soft and juicy with lid on. If you need to add water add 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..
  3. Making the Biryani Rice for Parda Now in a Pot add water, Bay leaf,cloves,cardamom,carn flower,oil, salt and lemon juice, kewda water ; Allow it to boil. When the water starts boiling add the soaked basmati rice and cook till 90% done. When the rice is 90% done, put the flame and remove the rice using strainer. Keep the rice aside..
  4. Making the Parda Take the flour in a wide bowl, add salt,curd, and baking powder Add oil and rub in well. Slowly add water to knead to a soft pliable dough. Cover with a wet muslin cloth and keep aside..
  5. Assembling the Biryani (Filling Parda Biryani) Dust well and roll out the roti big size. make a big Roti out of the dough. it should not be very thin. Invert the bakeware you are going to use and measure out the dough required, making sure you keep extra for hanging on the sides. Keep it aside..
  6. Now brush the nonstick pan with ghee all over. and place the Roti on That Pan. Fill the chicken, biryani rice and all spices in the centre of the dough.
  7. Cover the prepared dish with the dough Seal it completely by pulling the dough gently from all the sides. Now keep the Pan (With Parda biryani) on induction /gas on high flame and bake for 3 minutes or till nice and golden.and again other side grees the ghee and bake on slow flame another till 10 -15 minutes or till golden..
  8. Take the parda biryani out of the pan and rest it for 5 minutes. After that invert the mughlai parda biryani on a serving plate carefully. Cut the parda biryani and serve it with onions, lemon, Curd Raiyta and green chutney and enjoy it. Now Parda biryani is ready for eat…
  9. To serve The biryani is going to be very hot so be careful while cutting the parda. Take a sharp knife and rotate it around the edges of the parda biryani to cut the parda on the biryani. The roti can be enjoyed with Raita or chicken, salad, green chutney. It can also serve as a spoon..
  10. Pl watch the video on youtube #safina kitchen #safinakitchen =1.
  11. First spread a thin layer of rice.add coriander leaf,green chilli, and colour Now spread a thin layer of the stuffing cooked chikens. Repeat rice layer. Drizzle with yellow and red colour. Repeat the layers, making sure the layers are thin. The last layer has to be the rice layer. Sprinkle fried onions, coriander leaves,.

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