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Simple Step to Serving Tasty Pardha Biriyani

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Pardha Biriyani

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Here are the ingridients that are needed to produce a yummy Pardha Biriyani:

  1. Provide of Ingredients..
  2. Provide of —–To marinate—-.
  3. You need 1 kg of chicken with bone.
  4. Take 250 grms of yogurt.
  5. Use 2 tbsp of ginger garlic paste.
  6. Take 2 tsp of red chilli powder.
  7. You need 1 tsp of turmeric powder.
  8. Prepare 2 tsp of coriander powder.
  9. You need 2 of chpd green chillies.
  10. Provide 2 tsp of biriyani masala(optional.here i used).
  11. Prepare of Handfull of minced mint chpd.
  12. Use of Handfull of coriander leaves chpd.
  13. Get to taste of Salt.
  14. Take of —for masala—-.
  15. You need 8 of medium onions.
  16. Prepare 4 of medium tomatoes.
  17. Take 2 of dried prunes.
  18. You need 1 tsp of rose water.
  19. Use 2 tbsp of oil.
  20. You need 1 tbsp of ghee.
  21. Take of —–for rice—–.
  22. Use 6-7 cups of water.
  23. You need 1 tsp of oil.
  24. Get leaves of few mint.
  25. Get of make a small bag of whole spices(make potli).
  26. Provide 2 of small strands of mace (or javitri).
  27. You need 1 of black cardamom (or badi elaich i.
  28. Prepare of greencardamom (elaic.
  29. Use 3 inch of cinnamon sticks.
  30. Use 6 of cloves.
  31. Prepare 1 of large or 2 small bay leaf.
  32. Use 1/2 tsp of caraway seeds(shahi jeera.
  33. Take 1 of star anise (biryani flower).
  34. Get 1-1 1/4 tsp of salt.
  35. You need 2 tsp of lemon juice.
  36. You need 1 tsp of rose water.
  37. You need of —-assembling—.
  38. Use of fried onions.
  39. Provide 1 tbsp of ghee.
  40. You need 2 of grn chillies slit.
  41. You need of eggs to garnish.
  42. Use 2 tbsp of chpd mint and coriander.
  43. Prepare 2 tbsp of milk with saffron.
  44. Use of homemade garam masala.
  45. Prepare of colour(optional).
  46. Use 2 tsp of curd+water(to put in base).
  47. Provide 2 tsp of curd +water(to put in base).

Done with the ingridients? Below are the steps on serving Pardha Biriyani:

  1. Method… 1.Marinate chicken with all the items in to marinade and refrigerate for 5-6 hrs 2.Boil milk with saffron and keep aside.. 3.Take a vessel to make masala..add ghee and oil to the vessel and add 2 medium onions and make barista(brwnd onion) and keep aside. 4.Add the onions to make masala and saute till golden..Add the tomatoes and cook till mushy..Add the marinated chicken (keep out of fridge bfr 1 hr.(.should be in room temperature) add prunes and saute nicely…
  2. Close the lid and cook till done…chk in between and add water if needed.5.meanwhile cook the rice in another vessel. add oil + mint leaves and make potli of whole masalas. add 8 glasses of water…when the water boils add the rice and lemon juice(rice will be clump-less).cook till 3/4 done. strain and keep aside..
  3. 6.Take a pot for assembling and dum.. In the base add 2 tsp curd +water(this is not to stick at the bottom) make 3 parts of rice and add 1 part rice at the base..add some chpd mint and coriander add barista.. 1/2 tsp ghee and layer with half chicken masala…again layer with 2 and part of rice and add the mint +coriander leaves chpd and barista +ghee+ sprinkle garam masala powder..
  4. Again add the chicken masala and again layer with 3rd part of rice and toppings mint+coriander leaves chpd +barista+ ghee + milk saffron mixture +rose water. Lastly add the food colour (totally optional)..
  5. 7. make and dough (half wheat flour and half maida add salt and pinch baking soda and kalomji seeds and roll it and cover on the biriyanj vessel and dumm fir 15- 20 mins…. Aromat tasty biriyani is ready to serve…..

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