Chicken Parda Biryani Cake

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Chicken Parda Biryani Cake


Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 30 Min

Total Time : 1 Hr 30 Min


Serves : 4
  • 2 cups basmati rice

  • 1/2 kgs chicken

  • 4 nos onion

  • 3 nos tomato

  • 6 tbsp ghee

  • 1 cups curd

  • 2 tbsp ginger garlic paste

  • 3 nos green chilli

  • 1 tsp cumin seeds

  • 2 nos cloves

  • 1/2 inch cinnamon

  • 1 nos bay leaf

  • 1 cups mint leaves

  • 1 nos bay leaf

  • 1 cups coriander leaves

  • 1/4 tsp turmeric powder

  • 1 tbsp chili powder

  • 1 tsp salt

  • 1 cups for making parda biryani wheat flour

  • 1/2 cups maida

  • 4 tbsp milk

  • 2 tsp ghee

  • 1/2 tsp baking powder

  • 2 tbsp oil

  • 1/2 tsp salt


  • slice tomatoes and onions into thin pieces
  • Fry the sliced onions till golden brown
  • grind half amount of fried onions into a fine paste
  • marinate chicken with fried onion paste curd ginger garlic paste sliced tomatoes green chillies and salt for about an hour.
  • heat a teaspoon of ghee in a kadai and fry the nuts and dry fruits
  • Pour two tablespoon of ghee in that Kadai add cumin cinnamon cloves cardamom and bay leaf. saute it for some minutes
  • Then add marinated chicken and cook for a while.
  • now add chopped mint and coriander leaves and allow them to cook for another 2 minutes
  • Add red chilli powder turmeric powder salt with a half cup of water
  • roast the basmati rice with a tablespoon of ghee
  • cook basmati rice with 3 cups of water
  • when the rice cooked about more than half add Fried onions nuts and chicken mixture. Then cook for 5 minutes
  • now Chicken and dry fruits Biryani got ready
  • for making parda biryani mix wheat flour maida salt sugar and baking powder with required amount of water knead it into a soft dough.
  • make a big Roti out of the dough. it should not be very thin.
  • grease a bowl with ghee and place the Roti on That bowl.
  • Fill the chicken dry fruit biryani in the centre of the dough
  • Seal it completely by pulling the dough gently from all the sides.
  • please a stand on above the bed of sand in a cooker.
  • Keep the biryani bowl on that stand. Grease it with some ghee on the top of the dough.
  • Bake it for 10 minutes and then open the lid. Brush it with some ghee on the top.
  • Close the lid and bake it for another 10 minutes.
  • Close the pressure cooker with lid but dont use gasket.
  • Take the bowl out of the cooker and rest it for 5 minutes.
  • After that invert the biryani cake on a serving plate carefully.
  • Cut the parda biryani cake and serve it with fried onions and roasted nuts on the top of it.