Chicken Tikka Parda Pulao

Prep Time 40 mins

Cook Time 40 mins

Total Time 1 hr 20 mins

Category: Biryani & Rice, Dawat & Eid Specials, Main Course (Desi)

Difficulty: Advanced

Servings: 6

Description

A stunning, festive, and show-stopping party dish featuring flavorful, aromatic mutter (pea) pulao and shredded chicken tikka encased inside a golden, edible pastry shell ("parda") decorated with toasted nuts.

Ingredients

For the Parda Dough:

2 cups all-purpose flour (maida)
1/2 tsp baking powder
1/2 tsp salt and 1/2 tsp black pepper
1 egg and 1/4 cup milk (mixed)
Water as needed

For the Bowl Decor & Filling:

3 -4 tbsp butter or ghee (softened, for greasing the bowl)
Mixed nuts (blanched almonds, walnuts)

For the Chicken Tikka & Pulao:

Chicken pieces marinated in tandoori/tikka spices and baked (shredded)
3 cups long-grain basmati rice (soaked and boiled/cooked with whole spices and peas/mutter)
1/2 cup cooking oil or ghee
1 cup yogurt and ginger-garlic paste
Fried onions (ista)
Whole garam masala (bay leaves, cinnamon, cloves, cardamom)

Instructions

1
Prepare the parda dough by mixing all-purpose flour, baking powder, salt, and pepper, then binding with the egg-milk mixture and a splash of water to form a smooth, pliable dough. Cover and let rest.
2
Generously grease a large heat-proof mixing bowl or baking dish with softened butter or ghee.
3
Arrange the blanched almonds and nuts decoratively along the greased bottom and sides of the bowl to form a pretty pattern. Place the bowl in the fridge to set the butter.
4
Prepare the chicken tikka (or bake tandoori chicken pieces) and shred the meat.
5
Prepare a fragrant pea (mutter) pulao by sautéing whole spices, ginger-garlic paste, yogurt, and peas in oil/ghee, adding the soaked basmati rice and water, and cooking until fluffy and tender.
6
Roll out the rested parda dough into a large round sheet, then gently drape and press it inside the chilled, nut-lined bowl so it covers the bottom and sides completely.
7
Layer the prepared pea pulao and shredded chicken tikka alternately inside the dough-lined bowl until filled.
8
Fold the overhanging edges of the dough neatly over the top to seal the pulao completely inside the "parda".
9
Bake in a preheated oven at 400°F (approx. 200°C) for 20 to 25 minutes until the pastry shell is golden brown and crisp.
10
Invert the bowl carefully onto a large serving platter to reveal the stunning, decorated golden dome. Slice open the edible crust at the table and serve hot!

Note

Chilling the butter-greased bowl with the nut arrangement prevents the nuts from sliding when you drape the dough over them.

This festive parda pulao makes an impressive centerpiece for dinner parties and Eid gatherings while being surprisingly budget-friendly.

Keywords: parda pulao recipe, chicken tikka parda pulao, chilman biryani recipe, festive rice dish, party recipes, cooked by sabeen