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

Chicken Parda Biryani Recipe | Lively Weekends
Chicken Parda Biryani Recipe | Lively Weekends

Chicken Parda Biryani has a royal – rustic taste that you’ll fall in love with. Feel royal in every bite of this Biryani.

Watch this Masala TV video to learn how to make Chicken Parda Biryani , Cheese Cake and Nuggets Kabab Recipes. This show of Lively Weekend with Host Kiran Khan aired on 18 September 2021.

 

 

 

 

 

Ingredients:

  • Chicken 1 kg
  • Rice (boiled) 1/2 kg
  • Tomato 4
  • Onions 3
  • Yogurt 1 cup
  • Whole spices 1 tsp for (boiled rice)
  • Green chilies 5
  • Bay leaves 2
  • Black pepper corns 1 tsp
  • Cloves 1 tsp
  • Turmeric powder 1 tsp
  • Dry plum 8
  • Nutmeg ¼ tsp
  • Mace ¼ tsp
  • Cinnamon powder ½ tsp
  • Potato 3 cubes
  • Ginger garlic paste 2 tbsp
  • Cumin 1 tsp
  • Coriander powder 1-1/2 tsp
  • Red chili powder 2 tsp
  • Salt to taste
  • Cinnamon 2
  • Black cardamom 1
  • Green cardamom 4
  • Coriander leaves 1/2 bunch
  • Mint leaves 1/2 bunch chopped
  • Oil 1 cup
  • Milk ¼ cup
  • Lemon juice 2 tsp
  • Fried onions ½ cup
  • Saffron color 2 pinch
  • Screw pine water 1 tsp

For garnish:

  • Lemon slices 1
  • Cashew nuts (roasted) 2 tsp
  • Raisins (washed) 2 tsp

 

For dough ingredients:

  • All purpose flour 3 cups
  • Yeast 1 tsp
  • Salt ½ tsp
  • Sugar 1 tbsp
  • Oil 3 tbsp
  • Warm water 3 cups

 

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.

Ingredients For the crust:

  • Cookies crumbs 2-½ cups
  • Unsalted butter, melted 6 tablespoons

For the Cheesecake Filling:

  • Cream cheese 16 oz
  • Sugar powder 1 cup
  • Vanilla extract 1 teaspoon
  • Whipping cream 2 cups
  • Biscuit spread 1 cup

For the Topping:

  • Biscuit spread ½ cup
  • Biscuit cookies crumbs as required

 

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

Ingredients:

  • Nuggets 1packet
  • Ginger 1 tsp
  • Garlic 1 tsp
  • Coriander leaves 1 tsp
  • Red pepper powder 1 tsp
  • Black pepper to taste
  • Salt to taste
  • Bread crumbs as required
  • Peas (boiled) ½ cup
  • Green chilies 3
  • Eggs 1
  • Oil as required

 

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.


Chicken Parda Biryani Recipe in Urdu and English

At Masala TV you can check complete Chicken Parda Biryani Recipe in Urdu and English. This is one of the best recipes by chef at Masala TV show Lively Weekends. Check out the other best recipes of chefs .

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