Mughlai Chicken parda biryani recipe
Mughlai Chicken parda biryani recipe

Hey everyone, I hope you’re having an incredible day. Today, I will show you a way to make a special dish, mughlai chicken parda biryani recipe. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Mughlai Chicken parda biryani recipe is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Mughlai Chicken parda biryani recipe is something which I have loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook mughlai chicken parda biryani recipe using 43 ingredients and 11 steps. Here is how you cook it.

The ingredients needed 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 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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