Mughlai Chicken parda biryani recipe
Mughlai Chicken parda biryani recipe

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, mughlai chicken parda biryani recipe. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mughlai Chicken parda biryani recipe is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Mughlai Chicken parda biryani recipe is something that I have loved my entire life.

Grind ginger, garlic, nutmeg, mace, cumin seeds, cardamom brown, cardamom green, cinnamon, black pepper corn, cloves, tomatoes in a paste. Biryani itself a treat and if it is Hyderabadi or Mughlai Biryani then it is a double treat with double richness, double flavor and double taste. When it comes to Non-Vegetarian recipes I also wanted to try different recipes and cuisine. For the first time tried Mughlai Cusine and loved this Mughlai Chicken Biryani.

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

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

Creamy, rich in flavour, and oh-so-beautiful delicacies like this one belong to the Mughlai cuisine. Place a layer of fried onions, Repeat a layers of cooked rice and then a layer of chicken and finish with a layer of rice. Sprinkle some ghee, saffron, fried onions and mints and on last layer of rice. Drain and set the onions aside on paper towels.

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,

Sprinkle some ghee, saffron, fried onions and mints and on last layer of rice. Drain and set the onions aside on paper towels. Fry the mixture until the spices turn a little darker. Heat oil in a pan and add onions. Cook on medium-low heat until golden brown.

So that’s going to wrap it up for this special food mughlai chicken parda biryani recipe recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!