Bamboo Biryani
Bamboo Biryani is a unique dish where marinated meat or vegetables are layered with partially cooked rice and cooked inside bamboo stems. This traditional method infuses the biryani with a distinctive earthy flavor and aroma, creating a flavorful and aromatic meal.
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Servings: 6 People
Calories: 400kcal
Ingredients
Ingredients
For the Chicken Marinade:
- 500 grams Chicken, cut into pieces
- 1 Cups Yogurt
- 1 tbsp Ginger-garlic paste
- 1 tsp Red chili powder
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- Salt to taste
- Juice of 1 lemon
For the Rice:
- 2 Cups Basmati rice, soaked for 30 minutes
- 4 Cups Water
- 1 Bay leaf
- 4-5 Cloves
- 2-3 Cardamom pods
- 1 Cinnamon stick
- Salt to taste
For the Biryani:
- 2 Onions, thinly sliced
- 2 Tomatoes, chopped
- 2 Green chilies, slit
- 1/2 Cups Chopped mint leaves
- 1/2 Cups Chopped coriander leaves
- 1 tsp Cumin seeds
- 1 tsp Coriander powder
- 1 tsp Biryani masala
- 2 tbsp Ghee (clarified butter)
- 3 tbsp Oil
- Salt to taste
- Bamboo stems (suitable for cooking)
Instructions
Instructions
1. Marinate the Chicken:
- In a large bowl, mixyogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala,salt, and lemon juice.
- Add the chicken pieces tothe marinade, ensuring they are well-coated. Cover and refrigerate for at least30 minutes, preferably 1-2 hours.
2. Prepare the Rice:
- In a large pot, bring 4cups of water to a boil.
- Add bay leaf, cloves, cardamom pods, cinnamon stick, and salt.
- Add the soaked rice and cook until 70% done (the rice should still be slightly firm). Drain the rice and set aside.
3. Cook the Chicken:
- Heat oil in a large panover medium heat. Add sliced onions and sauté until golden brown.
- Add cumin seeds, slit greenchilies, and chopped tomatoes. Cook until the tomatoes are soft.
- Add coriander powder,biryani masala, and salt. Stir well.
- Add the marinated chicken and cook until the chicken is 80% done.
- Add chopped mint and coriander leaves. Mix well and set aside.
4. Layer and Cook in Bamboo:
- Prepare the bamboo stems by cleaning them thoroughly and cutting them into appropriate lengths. One end of each stem should be sealed.
- Layer the bamboo stems with partially cooked rice, followed by the cooked chicken mixture, and repeat until the bamboo is filled, ending with a layer of rice.
- Seal the open end of the bamboo with a banana leaf or aluminum foil.
5. Cooking the Biryani:
- Traditionally, the bamboostems are cooked over an open flame or in a tandoor for about 45 minutes to 1hour, turning occasionally to ensure even cooking.
- Alternatively, you can cookthe bamboo stems in a preheated oven at 200°C (390°F) for 45 minutes to 1 hour.
6. Serve:
- Carefully open the bamboostems and transfer the biryani to a serving dish.
- Serve hot with raita, salad, and lemon wedges.
Nutrition
Calories: 400kcal | Carbohydrates: 50g | Protein: 25g | Fat: 15g | Cholesterol: 90mg | Sodium: 599mg | Fiber: 4g | Sugar: 4g