Parda Biryani

For dough
•Yeast: 2tbsp
•Milk: 1 cup, warm
•All-purpose flour: 2 cups
•Sugar: 1tbsp
•Salt: ½tsp
•Oil: 2tbsp
•Water as required

For rice
•Ghee: 3tbsp
•Rice: 500g
•Mutton: 500g
•Onion: 1, chopped
•Ginger-garlic paste: 1tsp
•Cardamom: 6 pieces
•Cinnamon: 3”
•Clove: 6-7 pieces
•Black cardamom: 1
•Black peppercorn: 1tsp
•Bay leaf: 3
•Star anise: 1
•Salt as required

For mutton:
•Ghee: 2tbsp
•Cardamom: 3-4
•Cinnamon: 3”
•Clove: 5-6 pieces
•Bay leaf: 1
•Onion: ½ cup, chopped
•Ginger-garlic paste: 1tsp
•Coriander powder: 1tbsp
• Garam masala: 1tsp
•Salt as required
•Almond paste: 2tbsp
•Black pepper powder: 1tsp
•Rose water,Kewra water and meetha attar


For making dough:
•In a bowl add flour, salt and oil.
•In a separate bowl mix warm milk, sugar and yeast.
•Leave it for 10 minutes.
•Add the mixture into the flour and knead into a soft dough.
•Cover it with a cling film and keep it in a warm place.

For rice:
• Soak the rice for 30 minutes.
• In a pan heat ghee, add whole garam masala, bay leaf, black cardamom, black peppercorn and star anise.
• Add onion and fry till translucent.
• Add ginger-garlic paste and cook for 2 minutes.
• Now add mutton and cook.
• Add salt, water and boil properly.
• When the mutton is cooked 50 per cent remove it from the yakhni water.
• Add the soaked rice into the water and boil in low flame for 10 minutes or until 80 per cent is done.

For mutton:
• In a pan heat ghee. Add garam masala and bay leaf.
• Add chopped onion and fry till translucent.
• Add ginger-garlic paste and fry.
• Add mutton (boiled in yakhni water), coriander powder, black pepper powder, garam masala powder and cook for 6-8 minutes.
• Add almond paste and cook.
• If required use little water.
• When the mutton is cooked properly add rose water, kewra water and ‘meetha attar’.
• Keep aside.

For assembling:
• Roll the dough into a large disk in round shape.
• Grease a bowl with oil.
• Place the round shaped disk in the bowl in a way that it should be extended to the outer wall of the bowl to cover the entire portion of the biryani.
• Now make layers with rice, mutton, gravy, fried onion, almond, cashew, saffron milk.
• Repeat the process.
• Cover it with the extended portion of the roti.
• Now take a baking tray and turn the bowl upside down.
• Brush the dough with egg.
• Spread some sesame seeds on it.
• Bake in a preheated oven at 180 degree for 20-30 minutes or until golden.

Recipe: Chaiti Chowdhury