Parda pulao is a luxurious Mughlai-style rice dish, layered with spiced meat, aromatic rice, and topped with a delicate pastry (parda). It’s perfect for festivals, weddings, or family gatherings.
Ingredients
For the Meat Filling
- 500g chicken/mutton, cut into pieces
- 2 large onions, thinly sliced
- 2 tbsp ginger-garlic paste
- 1/2 cup yogurt
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- 1/2 tsp saffron strands, soaked in 2 tbsp warm milk
- 3–4 tbsp ghee or oil
- Salt, to taste
For the Rice
- 2 cups basmati rice, soaked for 30 minutes
- 4 cups water
- 2–3 green cardamoms
- 4–5 cloves
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp ghee
- Salt, to taste
For the Parda (Pastry Cover)
- 1 cup all-purpose flour
- 2 tbsp ghee
- Water, as needed
- Pinch of salt
Garnish
Step-by-Step Instructions
1️⃣ Prepare the Meat Filling
Add onions and sauté until golden brown.
Add ginger-garlic paste and cook until fragrant.
Add meat, yogurt, red chili, turmeric, garam masala, and salt.
Cook on medium heat until meat is tender and oil separates.
Add saffron milk for aroma and richness.
2️⃣ Cook the Rice
Bring water to a boil with cardamoms, cloves, cinnamon, bay leaf, ghee, and salt.
Add soaked rice and cook until 70% done.
Drain excess water and set aside.
3️⃣ Assemble the Pulao
In a deep, oven-proof dish or heavy-bottomed pot, layer half the rice, then the meat filling, then the remaining rice.
Press gently to make it compact.
4️⃣ Make the Parda (Pastry)
Mix flour, ghee, and a pinch of salt with water to form a soft dough.
Roll the dough into a thin circular sheet large enough to cover the pot.
Cover the assembled pulao with the pastry sheet, sealing the edges.
5️⃣ Cook the Pulao
- Oven Method: Preheat oven to 180°C (350°F) and bake for 20–25 minutes until the pastry is golden.
- Stovetop Method: Place the pot on very low heat for 25–30 minutes with a heavy lid.
6️⃣ Garnish and Serve
- Break the parda gently to reveal the steaming pulao.
- Top with fried onions, nuts, and raisins.
- Serve hot with raita or salad.
Tips for Perfect Parda Pulao
- Use long-grain basmati rice for fluffy texture.
- Don’t overcook rice before layering — it will cook fully under the parda.
- Add saffron milk for aroma and richness.
- Ensure pastry covers edges well to trap steam and flavors.
This Parda Pulao is not just a meal; it’s a showstopper dish that impresses guests with its aroma, flavors, and presentation.
Disclaimer:
The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.
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