Chicken parda/Potli biryani isa very popular biryani layered with aromatic basmati rice, gravy, fried onionsand chicken and other spices which are sealed inside the parda/potli made by wheat flour and slow cookingin a oven or in a pan; this is How to Make Parda /Potli biryani.
whole spices(greencardamom, cloves, nutmeg, cinnamon stick, bay leaves, and peppercorns) to makebiryani masala
2tbspmilk
8-10strandssaffron
salt
1-2dropskewra water
Instructions
Wash the Basmati rice and let it soak for 2 hours
Make biryani masala
HeatTawa or a griddle, and all(green cardamom, cloves, nutmeg, cinnamon stick, bayleaves, and peppercorns) the whole spices and heat them for 2-3 minutes in highflame and allow them to cool
AndPut them in a blenderGrindthem to make a coarse powder
To prepare the saffron milk
Take 2 tbsp of milk for soaking a few strands of saffron in it.And add mitha atar or kewra essence.
Make onion fry
Takethree onions and slice them
Heatoil in a frypan, add the sliced onions and fry them till they turn in browncolor, and keep aside.
Make a dough for potli/parda
Take2 cups of all purpose flour and add ½ tbsp sugar and saltAdd activated yeast( prepared by warm water and pinch of sugar byadding yeast) and water .Make a big dough and cover it.
Now to marinate the chicken
Take a mixing bowl, add 2 tbsp roasted gram flour, card and gingergarlic pasteNow add fried onions, turmeric powder. red chili powder salt and 1tbsp oilThen add biryani masala.Mix well and add the chiken pieces and coat them well, cover and keep them for marinating atleat 2 hours.Now take a frying pan add 2 tbsp oil and heat it.Drop the whole marinated chiken with pasteCover it for 10-12 minutes in simmeringpaste
To make the dough into flat
By this time take that dough and flat it in big size by the helpof rolling pin.Make it 2 fold for convenience.
To cook rice
Takea big vessel to add, add sufficient water, then add 3 bay leaves, 5 cloves ½stick cinnamon, 2 cardamoms, and 1 tbsp oil, add soaked rice when water startsboilingCheckthe rice, if it boils 75%, then switch off the flame and strain it and keep iton a big plate
Now Chicken is prepared andwe will go for making potli or parda
To make parda and layer.
Take a hard bottomed pan, and keep it over a griddle /tawa, (don’tkeep directly on heat)and grease it with the help of a brushNow carefully place the big flat bread covering the pan and first put the fry onions, then place the layerof riceThen add the chiken chunks, biryani masala, fried onions andsaffron milkThen again the layer of rice covering the chiken chunksThen add the gravy, biryani masala, ghee and fried onionsAnd now seal the parda, and cover the lid and and put it in a lowflame for ten minutesAfter 10 minutes , turn it over and put it in the hot griddle/tawa,and keep it for 10 minutes.Now transfer it into a serving plate and serve hot.