Prepare to unveil one of Indian cuisine’s most theatrical and aromatic delights—Parda Biryani. True to its name, which translates to ‘curtain biryani,’ this legendary dish is sealed inside a crisp, golden dough casing that traps steam, spice, and fragrance, turning the cooking process into an experience of suspense and sensory reward. When the edible ‘veil’ is broken at the table, an explosion of fragrance and perfectly cooked layers of rice, meat, and masala is revealed, making it a true showstopper for celebrations, feasts, and special family meals.
- Ingredients You’ll Need
- For the Dough ‘Parda’:
- 2 cups maida
- ½ cup whole wheat flour
- 1 tsp salt
- 2 tbsp yogurt
- 2 tbsp oil or melted ghee
- Water, as needed
- For the Biryani:
- 500g chicken, mutton, or vegetables
- 3 cups basmati rice, 70–80% cooked
- 2 large onions, thinly sliced and fried
- ½ cup cashews and raisins, fried
- ½ cup fresh coriander and mint, chopped
Prepare the Dough ‘Parda’ and Marinate the Meat
In a large bowl, mix the flours, salt, and nigella seeds. Add yogurt and oil, then gradually add water to form a smooth, soft dough—similar to naan dough. Cover and let it rest for 1–2 hours. Meanwhile, marinate the meat with yogurt, biryani masala, turmeric, red chili powder, and salt for at least an hour.
Cook the Biryani Gravy and Layer in the Pot
Heat ghee in a large pan. Add whole spices, then sauté the marinated meat until partially cooked and aromatic. Add half of the fried onions, herbs, and green chilies, and cook until the meat is tender and the gravy is thick. In a deep, greased oven-safe pot, start layering: first a layer of rice, then the meat gravy, followed by fried nuts, raisins, herbs, and saffron milk. Repeat until all ingredients are used, finishing with a top layer of rice, fried onions, and a drizzle of ghee.
Seal with the Dough and Slow-Cook on ‘Dum’
Roll out the rested dough into a large circle, big enough to cover the mouth of the pot and drape down the sides. Place it over the layered biryani, pressing the edges to seal the pot completely—like a lid. Brush the dough with egg wash or ghee for a golden finish. Cover the pot with foil or its own lid. Cook on a preheated tawa (griddle) on low heat for 35–40 minutes, or bake in a preheated oven at 180°C (350°F) for 30–35 minutes, until the dough is crisp and golden and the aromas seep through.
Unveil and Serve the Feast
Carefully bring the sealed pot to the table. Use a knife to cut open the crispy parda, releasing the trapped steam and aroma dramatically. Gently mix the biryani layers. Serve the biryani with chunks of the edible dough “curtain,” alongside raita, mirchi ka salan, or a simple salad. The crust can be torn and dipped into the gravy, adding a delightful textural contrast to every bite.