Parda Pulao

by Nazreen Ebthisam

Ouzi Chicken Recipe | Parda Pulao | Parda Biryani | How to make Ouzi Rice?

Parda Pulao / Ouzi Rice is a flavorful and aromatic rice dish that originated in the Middle East and has gained popularity in various cuisines. The term “parda” refers to the veil or covering of pastry that is used to enclose the rice and other ingredients in the dish.

In Parda Pulao, fragrant basmati rice is cooked with a combination of spices, herbs, and vegetables. The rice is typically flavored with saffron, giving it a beautiful yellow color and a subtle aroma. The dish often includes meat, such as chicken or lamb, which is cooked separately and then layered with the rice.

To prepare the dish, a layer of partially cooked rice is spread in a pot, followed by a layer of cooked meat and vegetables. This process is repeated until the pot is filled. The top layer of rice is then covered with a thin layer of pastry or dough, which acts as a seal. This pastry layer is traditionally baked or steamed, allowing the flavors of the rice and meat to meld together.

When the dish is ready, the pastry is carefully removed to reveal the flavorful and fragrant rice and meat inside. Parda Pulao is often garnished with fried onions, nuts, and raisins to add texture and extra flavors. It is a visually appealing and delicious dish that is enjoyed as a main course for special occasions or festive meals.

Parda Pulao is known for its rich flavors, aromatic spices, and the element of surprise when the pastry is removed. It is a dish that showcases the culinary expertise and creativity of Middle Eastern and South Asian cuisines.

Refer Wiki

Parda Pulao - Img 1

Parda Pulao

Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )



  • All Purpose Flour / Wheat Flour - 2 cups
  • Yeast - 1 tsp
  • Sugar - 1 tsp
  • Luke warm water - 1 cup
  • Salt
  • Egg - 1 (beaten)
  • Sesame Seeds (optional)


  • Chicken / Mutton - 1 kg (cut into small pieces)
  • Ginger Garlic Green Chilli Paste - 2 tbsp
  • Onion - 2 (big, finely sliced)
  • Tomato - 1 (big, chopped)
  • Turmeric Powder - 1/2 tsp
  • Red Chilli Powder - 2 tsp
  • Coriander Powder - 1 tsp (optional)
  • Garam Masala Powder - 1/2 tsp
  • Cumin Powder - 1 tsp
  • Pepper Powder - 1/2 tsp
  • Lemon Juice - 3 tbsp
  • Yogurt - 3 tbsp (whisked)
  • Mint Leaves - 4 tbsp (chopped)
  • Coriander Leaves - 4 tbsp (chopped)
  • Salt
  • Basmati Rice - 3 1/2 cups
  • Cumin Seeds - 1 tsp
  • Bay Leaf - 2
  • Cloves - 2
  • Cardamom - 2
  • Cinnamon Sticks - small piece
  • Oil / Ghee - 4 tbsp


  1. To prepare the dough, mix yeast, sugar and water until dissolved well, cover and keep for 15 minutes for the yeast to activate.
  2. Mix salt and flour together, add yeast mixture and knead well to a sticky dough. Cover the dough and keep in a warm place for 2 hours for the dough to rise.
  3. Meanwhile, lets prepare the chicken pilaf, in a deep vessel, heat oil , add cardamom, cloves, cinnamon stick, cumin seeds, bay leaf and saute for 1 minute.
  4. Add ginger garlic green chilli paste and saute for 3 seconds, add onion, salt and mix well, cover and cook until onion turns golden color.
  5. Add tomato and continue to cook till tomatoes are fully cooked. Add spice powders, salt and mix well. Cook till raw smell fades.
  6. Add little mint leaves and coriander leaves, mix well. Add yogurt and mix until combined to the masala.
  7. Add chicken pieces and combine till masala coats well to the chicken. Add lemon juice and mix further. Cover and cook till the chicken is 3/4th cooked.
  8. Once chicken is 3/4th cooked, mix again, add boiling water to cook rice, add lemon juice, salt and mix well. Bring it to a boil. Add rice, mix well, cover and cook till rice is done. Garnish with little coriander leaves and mint leaves.
  9. Once the dough has risen, punch it down and knead to a soft dough adding some more flour.
  10. To a counter top, dust flour and take a portion of the dough and roll to a big wrap. Remove slowly from the counter top and place to a deep hollow bowl to incorporate the shape of the bowl.
  11. To the wrap, spread little mint leaves and coriander leaves. Arrange the chicken/mutton pilaf carefully. Cover the edges of the wrap giving it a egg wash, so the the edges are sealed properly.
  12. Flip the wrapped rice to a greased tray, give some more egg wash on the top for a glazing effect. Sprinkle some black or white sesame seeds, if you have.
  13. Bake in a preheated oven at 180 degree for 25 minutes. Transfer to a plate when cooled, cut open the wrap and serve.
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