Simple Way to Make Award-winning Pardha Biriyani - Free Download

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

The ingredients needed to prepare Pardha Biriyani:

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