Pardah Pulao
1 hour 30 minutes
Middle East/Mediterranean
Serves 6-8
Pardah Pulao is a festive, show-stopping dish made for intentional, gathered moments around the table. Delicate layers of phyllo wrap around fragrant rice and a generous, celebratory filling, then are baked and flipped to reveal a beautiful centerpiece meant to be shared. Traditionally enjoyed during Ramadan, this dish reflects the time, care, and love that go into meaningful meals.
Ingredients
For Phyllo Crust:
- 12–14 sheets phyllo dough
- ½ cup ghee, melted (plus more for brushing)
For Chicken & Broth:
- 2 whole chickens (about 2–2.5 lb each), cut into large pieces
- 1 large onion, quartered
- 2 dried limes (noomi basra), pierced
- 2 bay leaves
- 1 tsp black peppercorns
- 1½ tbsp salt
- Water, to cover
You will need:
- 4½ cups of the reserved chicken broth for the rice
For Rice:
- 4 cups extra-long grain basmati rice (Royal Chef Secret)
- ½ cup toasted vermicelli
- ½ tsp turmeric
- ½ tsp cinnamon
- 4½ cups reserved chicken broth
- 1½ tbsp salt
- 2 tbsp ghee or oil
For Filling:
- 500 g ground beef
- 1 large onion, finely diced
- ½ cup boiled peas
- ½ cup diced carrots
- 4 medium potatoes, boiled, peeled & halved
- ½ cup blanched almonds
- ½ cup raisins
- 5 small boiled eggs
- ½ tsp black pepper
- ½ tsp cumin
- ½ tsp dried thyme
- ½ tsp mixed spice
- 1 cup breadcrumbs
- Ghee or oil, for frying
Preparation
Cook the Chicken:
- Place chicken, onion, dried lime, bay leaves, peppercorns, and salt in a large pot. Cover with water and simmer until fully cooked (about 45 minutes).
- Remove chicken and reserve the broth.
- Place chicken on a baking tray, brush with ghee, season lightly with salt & pepper, and broil until golden and crispy. Shred by hand and set aside.
Prepare the Meatballs:
- Mix ground beef with spices, breadcrumbs, onion, and salt. Form small meatballs and pan-fry until golden and crisp. Set aside.
- Using the same pan, lightly sauté carrots, peas, potatoes, almonds, raisins, and boiled eggs until lightly toasted and fragrant.
Cook the Rice:
- Wash rice until water runs clear and soak for 10 minutes.
- In a pot, heat ghee, add vermicelli and toast until golden.
- Add broth, salt, turmeric, cinnamon, and bring to a boil.
- Add rice, cook uncovered until liquid evaporates, then cover and steam on low until fluffy.
- Gently fold rice with shredded chicken, meatballs, and all filling ingredients.
Assemble the Pardah:
- Generously butter a Dutch oven. Line with phyllo sheets, brushing each layer with ghee and letting excess hang over the sides.
- Add the rice filling, press gently, then fold phyllo edges over to seal. Brush the top generously with ghee.
- Bake at 350°F (180°C) for 45 minutes, until deeply golden.
- Rest 5 minutes.
- Flip onto a serving platter, crack open, and serve immediately.
