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Pardha Biriyani
Pardha Biriyani

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We hope you got benefit from reading it, now let’s go back to pardha biriyani recipe. You can cook pardha biriyani using 47 ingredients and 5 steps. Here is how you cook it.

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