Chicken Parda Biriyani


1 1/4 – 1 1/2 kg chicken
1 1/2 tbsp + 1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp + 1 tsp garam masala
1 tsp + 1/2 tsp pepper powder
3 tbsp + 3 tbsp + 1/4 cup yogurt
2 cup plain flour
1/2 tsp yeast
2 tsp sugar
1/2 cup warm water
4 cup basmati rice
8-9 green chillies
10-12 garlic cloves
1 big piece ginger
5 big onions, thinly sliced
2 big tomatoes, chopped
1 tsp coriander powder
Juice of 1 lemon
1/4 cup coriander leaves, chopped
3 tbsp mint leaves, chopped
3 cloves
3-4 pieces cinnamon
4 cardamoms
salt to taste
oil, as required
3-4 tbsp ghee


  1. Clean the chicken pieces and marinate it with 1 1/2 tbsp chilli powder, 1/2 tsp turmeric powder, 1/2 tsp garam masala, 1 tsp pepper powder, 3 tbsp yogurt and salt. Keep it covered in the refrigerator for 20 minutes.
  2. In a bowl, add yeast, sugar and 1/2 cup warm water and mix well. Keep it covered for 15 minutes.
  3. In a mixing bowl, add plain flour, 3 tbsp yogurt, yeast mixture and salt and knead well to a smooth dough. Keep it covered for 1 hour to double the size.
  4. Crush green chillies, ginger and garlic together and keep it aside.
  5. Heat 4-5 tbsp oil in a pan and fry the marinated chicken till done. Keep it aside.
  6. Heat 4 tbsp oil in a large pan and add 4 onions sliced and saute well till light brown.
  7. Add crushed ginger-garlic-green chillies and saute well till the raw smell goes.
  8. Add chopped tomatoes and salt and mix well. Cook it covered at low flame for 4-5 minutes till tomatoes are mashed.
  9. Add 1 tsp chilli powder, 1 tsp coriander powder, 1 tsp garam masala, cumin powder and 1/2 tsp pepper powder and mix well.
  10. Add lemon juice, 1/4 cup yogurt, chopped coriander leaves and mint leaves and mix well.
  11. Add fried chicken into this, mix well and cook covered at low flame for 10 minutes. Switch off the flame.

For Rice:

  1. Soak basmati rice in water for 30 minutes.
  2. Heat 3-4 tbsp ghee and 3 tbsp oil in a large pan.
  3. Add 1 onion thinly sliced and fry till golden brown. Keep it aside.
  4. In the same pan, add cloves, cinnamon, cardamom and 6 cups of water.
  5. When it starts to boil, add drained rice and salt and cook covered at low flame till done.
  6. Open the lid and mix well. Sprinkle garam masala and a pinch of yellow colour/saffron mixed with 1 tbsp lemon juice/ milk.
  7. Lightly mix the rice and spread the prepared chicken masala over the rice and cook covered at low flame for 5 minutes.

For Assembling:

  1. Knead the dough again and roll it using a rolling pin to a big roti.
  2. Place the rolled dough inside a thick bottomed nonstick pan and spread nicely inside and outside of the pan (adjust according to the pan).
  3. Add some fried onion and chopped coriander leaves.
  4. Then spread prepared biriyani and garnish with fried onion and coriander leaves.
  5. Cover and seal well with dough on top using your hand. Cover the pan with a tight lid and place it on the flame and cook at low flame for 10 minutes.
  6. Then open the lid and flip it to another nonstick pan and cook it again for 4-5 minutes at low flame.
  7. Transfer to a plate and cut and serve with raita, chammanthi, pickle…..

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