parda biryani

I just tried this recipe for lunch.. and turned out so lovely that i must just write it down here quickly before i forget any step..

ok here it is all step by step

1. soak basmati rice+ regular rice (in proportions of your choice..more basmati rice gives more flavor of basmati. You could as well use basmati rice alone, i personally prefer just 1/4th of basmati and rest regular rice) for around 30min
2. make a soft dough of chapati/wheat flour and maida equal proportion of both, add a pinch of salt and  baking powder.knead just enough dough to make a big chapati to cover your "oven safe" serving bowl.
3. chop onion - thin and long, wash and chop carrots and beans 1" long and slant,  chop tomatoes in to large cubes, chop culiflower and make fine and small cubes of paneer.
4. deep fry chopped onions to golden brown, drain the excess oil on a kitchen towel. sprinkle a pinch of salt, mix and set aside for later use.
5. in a heavy bottomed pan, heat 2 tsp of oil, add cumin,once they splutter add paneer and roast till slightly golden in color.
6. Add 1tsp of ginger garlic paste and finely chopped green chilies
7. Add the remaining vegetables (except tomatoes), also add some green peas
8. add 1/2 cup of curd and 3tbl sp biriyani pwd,salt -enough for vegetables,. mix well evenly coating the vegetables. 
9. sprinkle finely chopped mint leaves(optional, i did not use) and cilantro
10. add additional water if required for the vegetables to cook.
11. mean while drain the soaked rice and add it into boiling water, add few drops of oil, salt and some cumin seeds, 
12. once the vegetables and rice are almost done(do not cook them completely,just a lil more than half cooked)
13. add tomatoes to the vegetable mixture and mix well.
14. drain the excess water from rice and add the rice to vegetable mixture,over the top.Do not mix the rice with the masala. Let them form layers. 
15. you may sprinkle some edible saffron color on top of rice (i did not have edible color so mixed 2-3 drops of soya sauce, pinch of turmeric in 2 tsp of water and sprinkled it over)
16. cook with a closed-air tight lid for 5-7min until rice and vegetables are done.
17. preheat oven at the highest temperature, 500F.
18. while the oven gets ready, transfer the biryani layers without disturbing much into your "oven safe" serving dish. try to keep the layers intact as far as possible. lil bit of  ups and downs are ok..but never mix. Sprinkle the fried onions on top evenly, forming the top most layer

1. roll out your dough big enough to cover and seal your dish. apply some moisture on the sides of your rolled out dough and use this moisture to seal the dish over sides tightly.
2. place it in the oven at max heat until you see the top layer of dough is cooked and has brown spots.
3. use a knife to break open the parda/ baked dough sealing your biryani, just before serving..and serve the hot biryani with curd raita.The baked cover is edible too..it will be crisp and tasty.

these steps make it seem like a difficult recipe, its just because i've detailed it.. believe me its simple and its all worth the taste..and from soaking rice to getting biryani out of oven takes just about an hour. its perfect for parties and mass cooking as well. And it was so beautiful and aromatic, we couldn't wait to take pics..will try to take pics next time and upload them here.

Also am waiting to try this style of biryani with chicken..will let you know how that turns out.