6+ Mughlai Chicken Parda Biryani Recipe For You

Hello everybody, hope you're having an amazing day today. Today, we're going to make a special dish, Mughlai Chicken parda biryani recipe. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Mughlai Chicken parda biryani recipe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mughlai Chicken parda biryani recipe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mughlai Chicken parda biryani recipe is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mughlai Chicken parda biryani recipe estimated approx 60minutes.

To get started with this particular recipe, we must first prepare a few components. You can have Mughlai Chicken parda biryani recipe using 43 ingredients and 11 steps. Here is how you can achieve that.

#GA4 #WEEK16 #BiryaniMughlai Chicken Parda Biryani is a delicious unique dum biryani prepared by layering partially cooked basmati rice over cooked chicken masala and covered with bread and baked to perfection , The dum take place in the pan with biryani and spices covered by bread sheet,which create unique flavours to biryani and makes it stand out among the regular dum biryani.

Mughlai chicken Parda Biryani is a rich, delicious biryani make with different spices, chicken and cooked in dum with a roti layer covering it.

The parda makes an excellent eat with this biryani. This is crispy and tasty awesome because of the cook with biryani basmati rice and aroma spices added.
Recipe by SAFINA KHAN #Safina kitchen #safnakitchen

Ingredients and spices that need to be Make ready to make Mughlai Chicken parda biryani recipe:

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

Steps to make to make Mughlai Chicken parda biryani recipe

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 https://www.youtube.com/c/safinakitchen?sub_confirmation =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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