CHICKEN TANDOORI PARDA BIRYANI

*Chicken Tandoori PARDA Biryani*

*Ingredients* 

*For Marination* : 

 1/2 kg chicken cleaned and washed

 1/2 cup dahi

 1/2 tsp. adrak lahsun paste

 1 tsp. Red chilli powder

 1/2 tsp. salt

 1 tsp. Tandoori masala

*Masala ya thick gravy ingredients* :

1/2 cup tel 

3 se 4 hari mirch 

1 tsp. adrak lahsun paste

4 medium size tamatar barik kate hue

4 medium size pyaz lambe shape me kate hue

1/2 tsp. coriander powder 

1/4 tsp. haldi powder

1 /2 tsp. salt ya taste ke hisab se

1 tsp. red chilly powder ya taste ke hisab se

1/2 tsp. cumin powder 

* Akha garam masala tezpatta, chakri phool (badam phool) and hari ilaichi 

*Rice ingredient* : 

2 cup chawal 

Pani - chawal boil karne ke liye

1 tsp. ya taste ke hisab se

*Akha garam masala -(tezpatta, choti ilaichi, badam phool )

1/4 tsp. kewda essence

3 tsp. tel

1 nimbu ka ras

*Dough ingredient* : 

1 cup Maida 

1 cup gehun ata 

Namak taste ke hisab se

2 tsp. dahi

1 tsp .tel

1/4 tsp. baking powder 

1/4 tsp. baking soda 

Pani - aata gondhne ke liye 

*Other Ingredients* : 

Yellow and Orange colours 

Pudina patte barik kate hue

Kothimir patte barik kate hue

1 Nimbu ka ras 

Tali huwi piyaz

*METHOD* :

          1. Chicken ko acche se saaf karke dho lein. Fir saare masale laga kar 1 ghanta marinate ke liye rakhein.

          2. Aata dough ke liye maida aur gehun ka ata chan kar mix karen usme namak  dalen, dahi, tel, baking powder aur baking soda daal den ( agar aapke pass yeast hai to 1 tbsp yeast ko active kar ke daal dein ) pani daal kar gundhe (zyada patla bhi nahi aur ghat bhi nahi gundhna hai )aur dhak kar 30 mins ke liye rakhein. 

          3. Ek pan me marinate kiya hua chicken  daal kar pakayein.

          4. Tab tak biryani ke liye Masala banaye. Ek pan me tel daal kar garam kare aur is me pyaz fry kare. Pyaz ko brown colour aane tak fry kare. Ise birista kahte hain.

          5. Birista tayyar hone ke baad ek plate me nikal lein. Aur wo tel ek bartan me nikal lein 2 tbsp. jitna tel baki rakhein. Ab is me hari mirch daal kar adha min bhune fir is me akhe masale daal kar 30 sec bhune. Uske baad adrak lahsun paste daal kar bhunein. Fir is me dhaniya powder daal kar bhunenge. Iske baad tamatar daal kar namak dalein aur tamatar naram hone tak pakayenge. Fir is me birista me se thoda sa birista  dusri plate me nikal kar baki ka birista pan me daal denge. Us me haldi red chilly powder cumin powder daal kar acche se mix karke pakayenge. 

          6. Chicken ka pani sukhne ke baad ise ek chalni me le kar gas par roast karenge, tab tak jab tak ke chicken tandoor na ho jaye. Fir is chicken tandoor aur chicken pakne ke baad jo side ka thoda sa masala bach jata hai wo dono biryani ke thick gravy ya masala me daal denge. Sab ko acche se mix kar ke 1 min paka kar gas band kar denge. 

        7. Ab ek bade pan me 12 cup pani pakne ke liye rakhe usme khade masala jyese 2 ya 3  tez patte , 3 hari ilachi, 2 star anise daal denge. Aur sath hi namak aur nimbu ka ras bhi daal denge.

        Jab pani pakne ke kareeb hai to usme  kewda essences aur tel  daal kar pani ko ubal aane denge. Fir is me  chawal dal kar pakne dena hai ( chawal ko maine 1 ghanta bhigone rakh di thi).

          8. Ab koyla garam karenge usko ek choti katori me nikal kar thick gravy ke bich me rakhenge fir us par tel dalenge dhuwa nikalne par plate dhak denge jabtak koyle ka dhuwa khatam nahi ho jata.  Chicken tandoori masala ya thick gravy ready hai .

          9. Pakte huwe chawal ko check karen agar haath se dabane se asani se dab rahe ho to flame off kar ke chawal ka pani nitar le (chawal 90% pakne chahiye)

          10. Roti banane ke liye dhyan den ke jis kadhai me hame banana hai roti us ke naap se double badi honi chahiye (ata depend karta hai apke kadhai se ke wo badi hai ya choti hai ) roti belte time zyada patli nahi belni hai thodi jadi (moti) belni hai ab kadhai ko brush ki madad se tel lagana hai aur roti ko bhi tel lagana hai ab roti  ko 3 cone 🔺fold karke kadhai ke centre me roti ka centre rakh kar ahista ahista roti kholen dhyan rahe ke roti sab taraf se acche khuli huwi ho. Side se extra roti latakni chahiye kadhai ke kinare se fate na.

             11. Ab roti kholne ke baad usme pahele thode(neem garam ya thande) chawal ki patli layer dal dein fir usme yellow aur orange do alag alag colour bana kar thoda sa chawal ke upar daal den  dhaniya ke patte kate hue aur pudina ke patte kate hue daal den fir birista dal kar chicken masala dal dein fir us me nimbu ka ras daalenge. Fir se chawal daal kar colours dalen ,dhaniya ke patte, pudina patte aur birista dal kar sides se roti ko lekar achhe se pack karden 

                12. Ab gas on karenge us pan ko gas par rakh kar flame ko full rakh ke 3 min pakne denge taki roti side se bhi achhe se pak jaye dhyan de ke bich me jale na ab kadhai hila kar dekhen agar roti hilti hai to use ek tawa jo kadhai ke upar achhe se fit hota ho len kadhai ke upar rakh ke  kadhai ko ulta kardena hai fir se flame slow medium par rakh ke 5 ya 6 min pakne den hila ke dekhen roti hilti hai to flame off karke ek serving plat par nikal den taiyar hai *Chicken Tandoori Parda Biryani* .

Note :agar apki kadhai ke kinare nokile hain to ayesi surat me roti tutne ke zyada chance rahte hain to hame karna ye hai ke ek aate ka dough bana kar us ate ko kadhai ke kinare  lagaden aur uspe tell lagayen taki aapki roti us kinare wale aate pe na chipke uske baad roti ko kadhai me acche se phaila den.

RECIPE BY

Saleha Waseem  Sanderwale