Recipe of Pardha Biriyani Ultimate
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We hope you got benefit from reading it, now let’s go back to pardha biriyani recipe. To cook pardha biriyani you only need 47 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Pardha Biriyani:
- You need of Ingredients..
- Prepare of —–To marinate—-.
- Get 1 kg of chicken with bone.
- You need 250 grms of yogurt.
- You need 2 tbsp of ginger garlic paste.
- Get 2 tsp of red chilli powder.
- Take 1 tsp of turmeric powder.
- Take 2 tsp of coriander powder.
- Get 2 of chpd green chillies.
- Provide 2 tsp of biriyani masala(optional.here i used).
- Prepare of Handfull of minced mint chpd.
- Prepare of Handfull of coriander leaves chpd.
- Take to taste of Salt.
- Get of —for masala—-.
- Prepare 8 of medium onions.
- Take 4 of medium tomatoes.
- Take 2 of dried prunes.
- Use 1 tsp of rose water.
- Get 2 tbsp of oil.
- Prepare 1 tbsp of ghee.
- Take of —–for rice—–.
- Use 6-7 cups of water.
- Prepare 1 tsp of oil.
- You need leaves of few mint.
- Prepare of make a small bag of whole spices(make potli).
- Use 2 of small strands of mace (or javitri).
- You need 1 of black cardamom (or badi elaich i.
- Provide of greencardamom (elaic.
- Use 3 inch of cinnamon sticks.
- Get 6 of cloves.
- Get 1 of large or 2 small bay leaf.
- Provide 1/2 tsp of caraway seeds(shahi jeera.
- Take 1 of star anise (biryani flower).
- Get 1-1 1/4 tsp of salt.
- Take 2 tsp of lemon juice.
- Prepare 1 tsp of rose water.
- Use of —-assembling—.
- Take of fried onions.
- Prepare 1 tbsp of ghee.
- You need 2 of grn chillies slit.
- Use of eggs to garnish.
- Get 2 tbsp of chpd mint and coriander.
- Provide 2 tbsp of milk with saffron.
- Provide of homemade garam masala.
- Use of colour(optional).
- Get 2 tsp of curd+water(to put in base).
- You need 2 tsp of curd +water(to put in base).
Steps to make Pardha Biriyani:
- 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…
- 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..
- 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..
- 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)..
- 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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