How To Make Parda Biryani | It's Easier Than You think

Ingredients:
Biryani
1 kg Mutton
1 ½ tsp salt
3 tsp coriander
3 tsp fennel
1 medium onion
4 cups water
3 tbsp cooking oil
1 tbsp butter
2-3 bay leaves
6 cloves
5 cardamom
1 black cardamom
2 small cinnamon stick
8-10 pepper
½ tsp cumin
½ cup sliced onion
1 tbsp ginger paste
4 garlic cloves paste
1 tbsp cashew paste
1 tsp green chili paste
2 tbsp plain yogurt
1 tbsp biryani masala
2 ½ cups rice
4 cups reserved stock
1 tbsp fried onion
1 tbsp food coloring

Parda
2 cups wheat flour
¼ tsp salt
1 tbsp ghee or oil
¾ cup water


Instructions:
1. Using a large pot, mix in mutton with salt, coriander, fennel, medium onion and water
2. Cook for 50 minutes on low-medium heat with lid on
3. Prepare dough by missing wheat flour, salt, ghee and water
4. Knead a soft dough
5. Saranwrap to rest
6. Strain out the meat and filter out the stock for later use
7. Add butter and cooking oil in a pan along with cloves, bay leaves, cardamom, cinnamon sticks and cumin
8. Stir for a minute before adding in the sliced onion
9. Stir in ginger paste, garlic paste, cashew paste, green chili paste and cooked mutton
10. Mix in yogurt, biryani masala, rice, and reserved stock
11. Salt to taste
12. Cook on high heat until water evaporates
13. Sprinkle fried onions on top
14. Cover with lid and cook for 15 minutes on low heat
15. Roll out the dough to a large round sheet
16. Add biryani, food coloring and fried onions
17. Fold in the dough to cover up the biryani
18. Cook for 5 minutes on high heat
19. Flip sides and cook for another 10 minutes on medium-low heat
20. Ready to Enjoy!

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