Parda Biryani: Biryani Pot-Pie And Pineapple Raita

Parda Biryani

I have been trying a lot of new dishes in my kitchen for the last few weeks. I try to pick vegetables that are new and unique. For instance I loved the dishes I made with purple cauliflower, kale and avocado. I reached school right at 6.00PM. My boy was busy playing and I had to drag him out of the school. He loves it so much that he wants to stay there all the time. I wanted to cook something easy and also make use of he left over vegetable brinji / parda biryani I made on Sunday. I thought about Parda Biryani. It is a simple dish made with puff pastry. I grabbed the frozen square puff pastry from the freezer and since it was intact in the packet, I left it in hot water to thaw for 30 minutes. I served my kids milk and snacks. We drank chai and I planned to cook dinner at 7.00 PM. I wanted to serve it with sweet and spicy pineapple raita.

The concept is very similar to pot pies. The parda biryani packed in ramekins are covered with puff pastry and baked until crunchy good. Once hot enough to handle, I served it with dollops of chilled raita. The crisp puff pastry complements perfectly with the flavorful basmati rice and cooling raita mellows down the heat perfectly. It feels like eating crispy burritos.

I am working on creating quick and easy recipes to make your and my life easy. I came across 2 ingredients Ice Cream Bread recipe in Pinterest and I wanted to test it couple of times before I share it with you all. I made two batches; one in loaf pan as suggested in the original recipe and another one in mini cupcake pan. The bread made in loaf pan came out well but it was little dry for my liking and the ones made in mini cupcake pan was a disaster. So don’t even attempt it.

Next on our menu will be my famous signature dish – Parda Biryani. Yes, our usual Indian biryani will be covered with puff pastry and hence it gets the name Parda Biryani. Grab the recipe below. I will be serving it with cooling pineapple raita.

Parda Biryani

Parda Biryani

Advika
The biryani packed in ramekins are covered with puff pastry and baked until crunchy good. Once hot enough to handle, I served it with dollops of chilled raita. The crisp puff pastry complements perfectly with the flavorful basmati rice and cooling raita mellows down the heat perfectly. It feels like eating crispy burritos.
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
40 mins
Course lunch
Cuisine Indian

Ingredients
  

  • 6 cups Vegetable or chicken biryani
  • 6 square puff pastry
  • 6 ramekins

Instructions
 

  • Beat the yogurt with water. Set aside.
  • Heat oil in a saucepan. Once hot, add mustard seeds and let it pop. Add dry red chillies, asafoetida, curry leaves and saute for a minute.
  • Sprinkle turmeric and chilli powder and saute for 30 seconds. Mix in the pineapple and let it cook for 8-10 minutes. Mix it with yogurt and add sugar/honey. Season with salt and serve cold.
Keyword Parda Biryani
Tried this recipe?Let us know how it was!
Parda Biryani

Pineapple Raita

Advika
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian

Ingredients
  

  • 1 tbsp Olive oil
  • 1 tsp Mustard Seeds
  • 2 dry red chillies
  • Asafoetida small pinch
  • 10 curry leaves
  • ¼ tsp turmeric powder
  • ¼ cup chilli powder
  • 1 cup fresh or frozen pineapple finely chopped
  • 1 cup yoghurt
  • 1 cup water
  • 1 tsp sugar or honey
  • salt to taste

Instructions
 

  • Beat the yogurt with water. Set aside.
  • Heat oil in a saucepan. Once hot, add mustard seeds and let it pop. Add dry red chillies, asafoetida, curry leaves and saute for a minute.
  • Sprinkle turmeric and chilli powder and saute for 30 seconds. Mix in the pineapple and let it cook for 8-10 minutes. Mix it with yogurt and add sugar/honey. Season with salt and serve cold.
Keyword Pineapple Raita
Tried this recipe?Let us know how it was!

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