377. Parda Plau: Biryani in Fillo

Parda Plau (بردة بلاو) literally translates to "curtained rice."
That would be a suitable translation, seeing that the biryani rice, is entirely enveloped in crispy flakey filo pastry.

Parda plau is an Iraqi dish, more popular in the gastronomic north of Iraq, but still made throughout the country.
You can make Iraqi biryani rice just for this, but this is also a great way to re-use leftover biryani.
The concept is simple: layers of oil-brushed fillo pasty line the bottom and sides of any rimmed oven-safe dish of choice, which is then filled with completely cooked and cooled biryani rice, and then the "package" is sealed with more layers of oiled filo and cooked to a golden crisp.

Ingredients:

half packet thawed fillo pastry
half quantity Iraqi biryani (or leftovers)
some oil or melted butter or ghee

Method:

Preheat oven to 400F.

Brush the bottom and sides of an oven-safe rimmed dish of choice.
Begin to layer the filo pastry over the bottom and the sides, leaving an over-hanging portion, and remembering to brush with oil between each layer.
Fill the filo-lined dish to the brim with cooled biryani.
Fold over the over-hanging pastry, and add more if needed.
Finish off with another brushing of oil.

Bake for about 40 minutes until piping hot and of a golden crispy texture.
Carefully invert on the serving dish.
To serve, cut into portions.

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