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We hope you got benefit from reading it, now let’s go back to pardha biriyani recipe. To make pardha biriyani you need 47 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Pardha Biriyani:

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