Chicken Parda Biryani Recipe | Lively Weekends | Masala TV | Desi Food

Method:
For dough:
Mix all dough ingredients and knead well for 3 minutes cover and set aside.
Take a large skillet add oil onions fry till golden brown, add whole spices and fry for few seconds.
Add chicken fry for a minute, add cumin, cinnamon, black cardamom, green cardamoms, tomatoes, yogurt, ginger garlic paste, red chili powder, turmeric, salt, coriander powder, nutmeg ,mace, dry plum, and cook until oil is oozing out. Add potatoes and 1 cup water and cook until chicken is cooked well.
Add green chilies, coriander leaves, mint leaves, lemon juice and screw pine water.
Now assemble the boiled rice and gravy in the skillet.
Roll the dough like a thick chapatti lay carefully in the skillet and sprinkle the cashews, raisins, and fried onions then fill the boiled rice food color then biryani masala again rice and sprinkle food color.
Cover with foil paper and simmer for 15 minutes on medium heat.

Method:

To make crust:
Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened
Press crumb mixture onto bottom of the prepared 9-inch spring form pan by lightly greasing the edges of the pan with cooking spray
Place in the freezer while you make the filling

To make cheesecake filling:
In medium bowl, mix cream cheese and powdered sugar until smooth and creamy
In separate bowl, whip heavy cream until soft peaks form, add vanilla extract and mix until stiff peaks form
Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
Add Biscuit spread and mix on medium speed until well combined and very smooth
Spread Biscuit cheesecake filling into bottom of the Biscuit crust
Set in the fridge to firm
Refrigerate for at least 6 hours or until set
When the cheesecake is set and cooled run a thin knife around the sides and remove the spring form pan sides

To make topping:
Place ½ cup Biscuit spread in a microwave safe bowl and heat in the microwave until very melted about 40 seconds
Use a zipper lock bag with the end snipped off to drizzle some of melted Biscuit around the edges then pour the remaining spread all over the top of the cheesecake
Sprinkle the sides of the cheesecake with biscuit cookies crumbs, if desired Serve

Method:
Chop the nuggets in chopper and set aside.
Chop all the vegetable and
Mix well all the vegetables with the nuggets and seasoning
Make small kababs and fold in beaten egg and bread crumbs.
Fry on medium heat till golden brown.