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Chicken Parda Biryani Cake

Chicken Parda Biryani Cake

Cooking Time

Preparation Time : 60

Cook Time : 30

Total Time : 90

Ingredients

Serves 4

  • Basmati rice 2 cups

  • Chicken 1/2 kgs

  • onion 4 nos

  • tomato 3 nos

  • Ghee 6 tbsp

  • Curd 1 cups

  • Ginger Garlic paste 2 tbsp

  • green chilli 3 nos

  • Cumin seeds 1 tsp

  • Cloves 2 nos

  • Cinnamon 1/2 inch

  • Bay leaf 1 nos

  • Mint leaves 1 cups

  • Bay leaf 1 nos

  • Coriander leaves 1 cups

  • turmeric powder 1/4 tsp

  • Chili powder 1 tbsp

  • Salt 1 tsp

  • for making Parda biryani Wheat flour 1 cups

  • Maida 1/2 cups

  • milk 4 tbsp

  • Ghee 2 tsp

  • Baking powder 1/2 tsp

  • oil 2 tbsp

  • Salt 1/2 tsp

Directions

  • 01

    slice tomatoes and onions into thin pieces

  • 02

    Fry the sliced onions till golden brown

  • 03

    grind half amount of fried onions into a fine paste

  • 04

    marinate chicken with fried onion paste curd ginger garlic paste sliced tomatoes green chillies and salt for about an hour.

  • 05

    heat a teaspoon of ghee in a kadai and fry the nuts and dry fruits

  • 06

    Pour two tablespoon of ghee in that Kadai add cumin cinnamon cloves cardamom and bay leaf. saute it for some minutes

  • 07

    Then add marinated chicken and cook for a while.

  • 08

    now add chopped mint and coriander leaves and allow them to cook for another 2 minutes

  • 09

    Add red chilli powder turmeric powder salt with a half cup of water

  • 10

    roast the basmati rice with a tablespoon of ghee

  • 11

    cook basmati rice with 3 cups of water

  • 12

    when the rice cooked about more than half add Fried onions nuts and chicken mixture. Then cook for 5 minutes

  • 13

    now Chicken and dry fruits Biryani got ready

  • 14

    for making parda biryani mix wheat flour maida salt sugar and baking powder with required amount of water knead it into a soft dough.

  • 15

    make a big Roti out of the dough. it should not be very thin.

  • 16

    grease a bowl with ghee and place the Roti on That bowl.

  • 17

    Fill the chicken dry fruit biryani in the centre of the dough

  • 18

    Seal it completely by pulling the dough gently from all the sides.

  • 19

    please a stand on above the bed of sand in a cooker.

  • 20

    Keep the biryani bowl on that stand. Grease it with some ghee on the top of the dough.

  • 21

    Bake it for 10 minutes and then open the lid. Brush it with some ghee on the top.

  • 22

    Close the lid and bake it for another 10 minutes.

  • 23

    Close the pressure cooker with lid but dont use gasket.

  • 24

    Take the bowl out of the cooker and rest it for 5 minutes.

  • 25

    After that invert the biryani cake on a serving plate carefully.

  • 26

    Cut the parda biryani cake and serve it with fried onions and roasted nuts on the top of it.

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