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Bamboo Biryani Recipe
How to make Bamboo Biryani
About Bamboo Biryani Recipe: Ever had biryani cooked inside a foot long bamboo? Yes, inside! Bamboo biryani has long-grained rice cooked to perfection with authentic spices and your favourite meat inside a bamboo, which promises to give a punch to your taste buds. A delectable, inventive biryani recipe that will indeed connect you with the scent of nature, perfect to serve with freshly made raita.
- Total Cook Time1 hr 30 mins
- Prep Time 30 mins
- Cook Time1 hr
- Recipe Servings2
- Medium
Ingredients of Bamboo Biryani
- 500 gms chicken
- 2 tbsp salt
- 1 tsp black pepper powder
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander seeds powder
- 1/2 tsp cumin seeds
- 1 tsp biryani masala
- 2 inch pieces ginger
- 10 Garlic cloves
- 4 Green chillies
- Coriander leaves
- Mint leaves
- 1/2 cup curd
- 2 cups basmati rice
- 4 tsp ghee/oil
- Whole spices
- Saffron water
- Fried onions
How to Make Bamboo Biryani
HideShow Media1.
Take chicken into a mixing bowl. Add whole garam masala spices, salt as required, turmeric powder, red chili powder, biryani masala, ginger garlic paste, coriander powder, fried onions, half a lemon, yogurt, mint leaves, coriander leaves, oil and mix well. Leave it to marinade for an hour.
Marinating the rice:
1.
Take raw basmati rice into a mixing bowl.
2.
Add oil, salt, whole garam masala spices, ginger garlic paste, turmeric powder, red chili powder, biryani masala, onions, green chilies, mint leaves and mix well.
3.
Keep it aside for an hour.
Assembling:
1.
Clean the bamboo until you find no dust inside.
2.
Grease the inner part with oil.
3.
Put 2 spoonful’s of chicken marinade first and then 4 to 5 spoons of rice. Repeat the process again.
4.
Add 1 ¼ cups of water. Water runs down to the bottom through the gaps.
5.
Cover the bamboo with an aluminum foil.
Making bamboo biryani:
1.
Set fire and put the bamboos on it.
2.
Leave for 30 to 35 minutes turning in between.
3.
Later remove it from the fire and leave for 5 to 10 minutes.
4.
Serve hot on a banana leaf.