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Pardha Biriyani
Pardha Biriyani

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