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Parda Biryani

Parda Biryani

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.
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Prep Time 10 mins
Cook Time 30 mins
40 mins
Course lunch
Cuisine Indian


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


  • 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
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