Скачать или смотреть Eid Special Parda Biryani Recipe for the Perfect Dawat! | Mutton Biryani | Chef Nehal Karkera

Eid Special Parda Biryani Recipe for the Perfect Dawat! | Mutton Biryani | Chef Nehal Karkera

Celebrate Eid with a delicious and flavorful Parda Biryani Recipe, perfect for your Dawat menu! In this special Eid recipe video, I’ll share my secrets to making the most tender and juicy Mutton Biryani that will impress your guests. This Eid Dawat recipe is a must-try for anyone looking to elevate their Eid menu. In thid video, you'll learn how to cook Mutton Biryani to perfection, complete with a flavorful blend of spices and a hint of aromatic Parda. Whether you're hosting a Dawat or just want to try a new Mutton recipe, this video is for you. So go ahead, give it a try, and make this Eid a memorable one with your loved ones!


Parda Biryani Recipe
Ingredients
For the Birista (Fried Onions)
• 600g sliced onions
• Oil for deep frying
• (Optional) A sprinkle of corn flour for extra crispiness

For the Mutton Marinade
• 1kg mutton
• 5-6 tbsp fried onions (from the birista)
• 200g thick yoghurt
• 3 tbsp ginger-garlic-green chilli paste
• Juice of 1 lemon
• Few drops of kewra water
• 1 tsp turmeric powder
• 10-12 mint leaves
• 2 1/2 tsp cumin powder
• 2 tbsp Kashmiri red chilli powder
• 1 tsp spicy red chilli powder
• Salt to taste
• Whole spices: 1 bay leaf, 2 cloves, 2 cardamoms, 1-inch cinnamon stick, 4-5 black peppercorns, 1 star anise

For Cooking the Mutton
• 2 tbsp oil
• 1 tbsp ghee
• Half of the sliced onions (reserved from the birista prep)
• 1/2 cup water
• Additional salt if needed

For the Rice
• 3 cups long-grain basmati rice
• 500g extra-long grain basmati rice
• Whole spices: 1 bay leaf, 2 cloves, 2 cardamoms, 1-inch cinnamon stick, 4-5 black peppercorns
• 1 tbsp oil or ghee
• Few drops of lemon juice
• 4 slit green chillies
• Salt to taste

For Layering the Biryani
• Fried onions (birista)
• Chopped coriander leaves
• Mint leaves
• Saffron milk (saffron strands soaked in warm milk)
• Rose water

For the Parda (Lavash Covering)
• 1 cup maida (all-purpose flour)
• 1 tsp salt
• 1 tbsp oil
• 1/2 cup water (adjust as needed)
• 1 1/2 tbsp butter
• 2-3 tbsp red chilli rogan (chilli-infused oil)
• Black and white sesame seeds for garnish

Instructions
Step 1: Making the Fried Onions (Birista)
1. Slice the onions thinly and fry in batches until golden brown. Drain and set aside.

Step 2: Marinating the Mutton
1. Mix mutton with fried onions, yoghurt, ginger-garlic-green chilli paste, lemon juice, kewra water, turmeric, cumin, red chilli powders, salt, mint leaves, and whole spices.
2. Cover and refrigerate for at least 4-6 hours, preferably overnight.

Step 3: Preparing the Rice
1. Wash and soak the rice for 10 minutes.
2. Heat oil/ghee, add whole spices, then pour in enough water.
3. Add salt, green chillies, lemon juice, and soaked rice to boiling water.
4. Cook for 7-8 minutes until 80% done. Drain and spread on a tray.

Step 4: Cooking the Mutton
1. Heat oil and ghee in a pressure cooker.
2. Fry raw sliced onions until golden, add marinated mutton and water.
3. Pressure cook for 5-6 whistles until tender but not falling apart.

Step 5: Layering the Biryani
1. In a pot, layer 3/4 of the cooked mutton, then rice.
2. Add saffron milk, coriander, mint, fried onions, and rose water.
3. Repeat with remaining mutton and rice.
4. Seal the pot and cook on high heat for 4-5 minutes, then on low for 25-30 minutes (Dum method).

Step 6: Making the Parda (Lavash Covering)
1. Knead maida, salt, oil, and water into a soft dough.
2. Roll thin, brush with butter, roll into a pinwheel, and cut into four.
3. Stack three pieces and roll out into a large sheet.
4. Place over the pot, sealing the edges.
5. Brush with red chilli rogan, sprinkle sesame seeds, and bake at 120°C for 45 minutes, then at 180°C for 30-35 minutes.

Step 7: Serving the Parda Biryani
1. Let rest for 15 minutes.
2. Cut and lift the parda, breaking it into pieces.
3. Serve hot with raita.


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