Ramadan Special Chicken Parda Biryani | How to make Chicken Biryani | Restaurant Style Biryani
19.5 هزار بار بازدید -
2 سال پیش
-
Ramadan is here, and it's
Ramadan is here, and it's time for that day of the year when you feast after fasting and celebrate the holy festival with your loved ones. Well, here is a recipe that is perfect for such grand occasions. Check it out!!! Happy Ramadan to everyone!!!
Ingredients required to make Chicken Parda Biryani -
For the marination
1 kg chicken boneless
2 tbsp ginger garlic & chilli paste
2 tsp salt
Juice of 1 lemon
2 tsp kashmiri chilli powder
1 tsp biryani masala
1 tsp jeera powder
1 cup dahi
1 cup fried onions
2 tsp kewra water
2 tbsp chopped coriander
2 tbsp mint leaves
For the rice
3 liters water
500 gm basmati rice
2 tbsp ghee
2 tsp salt
1 tsp kewra water
2 cloves
2 cardamom
1 small cinnamon stick
2 bay leaves
5-6 peppercorns
1 star anise
A few mint leaves
1 tbsp chopped coriander
For the dough
2 cups maida
2 tbsp oil
Water as required
1 tsp salt
2 tsp black sesame seeds
Other ingredients
2 cloves
2 cardamom
1 small cinnamon stick
2 bay leaves
5-6 peppercorns
1 star anise
½ cup mint leaves
½ cup coriander
¼ cup saffron milk
3 tsp kewra essence
3-4 tbsp orange food colour (optional)
1 cup fried onions
Method to make Chicken Parda Biryani -
Take all the ingredients for the marination in a bowl, mix well & marinate the chicken for 30 mins.
Next, wash & soak the rice for 20 mins.
Now heat ghee in a kadai & fry the whole spices for a few seconds, add the marinated chicken & cook for 10 mins on low heat.
In another pot, bring the water, whole spices, mint, coriander & kewra water to a boil.
Add the soaked rice & cook for 7-8 mins till 75% cooked.
Once it is cooked, strain off the rice & keep aside.
Next, remove half of the chicken from the kadai & layer with half of the cooked rice, mint, coriander, saffron milk, kewra water & fried onions; repeat with another layer of the chicken & rice.
Cover & cook on low heat for 10 mins.
Now prepare the dough, take all the ingredients son your work surface & knead to a smooth & soft dough.
Roll out the dough into a large circle, 2-3 inches bigger than the size of your kadai.
Bruch the kadai with some oil & place the sheet into the kadai; now gently add the cooked biryani on top of the rolled dough & fold the sides to seal it shut.
Cook the parda in low heat for 5-6 mins till golden & then flip it over onto a tawa.
Cook the bottom now till crisp & serve hot with condiments
#ChickenBiryani #RamadanSpecial #TheFoodie
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2 سال پیش
در تاریخ 1401/01/15 منتشر شده
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