The aroma of whole spices, fluffy rice… have you tried Parda Biryani? Learn how to make it

Biryani isn't just a dish, it's a filling. From Lucknow to Hyderabad and Moradabad, biryani is incredibly popular. Whenever biryani is made at home, its aroma isn't confined to the home; it wafts to neighbors. 

This year, the highest number of people ordered biryani on online food delivery apps. This alone demonstrates the extent of people's obsession with biryani. But have you ever eaten Parda biryani? 

If not, this article is for you. Here, we'll tell you everything about where Parda biryani came from, how the idea came about, and how it's made.

While people generally prefer Moradabadi or Hyderabadi biryani, both are famous. However, Parda biryani is a biryani you'll only find at specialty restaurants. Let's learn how to make it at home.

What is the speciality of Parda Biryani?

Parda Biryani is unique and special. What makes it special isn't its spices or flavor, but rather its cooking and serving method. Biryani is typically cooked in a large pot, either dum or normal. 

For serving, the biryani is often opened to check the water level, the rice is cooked, and the dum is just right. However, Parda Biryani doesn't have that. The lid is never opened during the entire dum cooking process, allowing all the aromas, moisture, and flavors to mingle within.

Where did Parda Biryani come from?

Parda Biryani is famous in Hyderabad and Lucknow, but its origins are associated with the Mughals. This biryani is covered with a layer of flour called parda. The same method is used for serving. It looks very unique and attractive. Now let's learn how to make it at home.

Easy way to make Parda Biryani

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300 grams refined flour, 4 teaspoons ghee, 1/2 teaspoon salt, 1/2 teaspoon baking soda, water as needed

Biryani Ingredients

500 grams chicken/mutton 2 cups basmati rice 50 grams ghee 1 teaspoon ginger and garlic paste 1 onion 2 tomatoes 1/2 cup curd Salt to taste 1 teaspoon turmeric 1 teaspoon red chilli 3 green chillies 2 teaspoons whole garam masala 3 teaspoons biryani masala 1/4 cup coriander mint leaves

Method of making Parda Biryani

Prepare the dough: Put flour in a bowl, add soda, salt, and ghee, and knead it in. Let the dough rest for half an hour.

How to make biryani: To make biryani, pour oil into a pressure cooker. Add chopped onion, chopped green chilies, and all the whole spices. Now add the chicken. 

Add salt, red chili, chicken masala, biryani masala, turmeric, garam masala, Kashmiri red chili, and ginger-garlic paste and fry well. When the chicken releases oil, add yogurt and cream and let it whistle twice.

Now take a pot and fill it with water. Add whole spices and rice and cook it until it is 80% cooked. Once the rice is cooked, drain it and set it aside. Take a bowl and layer the biryani rice and chicken in it.

Now roll out the dough into a thick roti. Take a round, flattened pan and place the roti on it. Then, pour the biryani inside and seal it like a bundle. Bake the bundle in the microwave. If you don't have an oven, you can bake it in a pressure cooker with salt. Serve once it's golden brown.

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