Biryani comes from the Muslims of the Indian subcontinent and is a mixed rice dish. In some regional varieties, it is made with Indian spices, rice, and meat, and occasionally, in addition, eggs and/or vegetables like potatoes.
Have you ever cooked Biryani in a bamboo of a foot length?
Yes! Within a bamboo, bamboo biryani has long-grained basmati rice cooked to perfection with real spices and your favourite meat, which promises to give your taste buds a punch. Here’s a tasty and imaginative biryani recipe that will bind you with the fragrance of its nature and is served with raita.
Ingredients required: 500 gms chicken, 1/2 tsp cumin seeds, Whole spices, 1/2 tsp turmeric powder, 1 tsp black pepper powder, 1 tsp coriander seeds powder, 1 tsp red chilli powder, 1 tsp biryani masala, 2 tbsp salt, Mint leaves, Coriander leaves, 2 inch pieces ginger, 10 Garlic cloves, 2 cups basmati rice, 4 Green chillies, 1/2 cup curd, ghee/oil, Fried onions, Saffron water.
Recipe:
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Place the chicken in a mixing bowl. Add whole garam masala spices, salt as needed, turmeric powder, biryani masala red chili powder, ginger garlic paste, fried onion coriander powder, half a lemon yogurt mint leaves, coriander leaves oil, and mix well. Leave it for an hour to marinade.
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Place the fresh basmati rice in a mixing bowl to marinate the rice.
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Add oil, salt, entire garam masala spices, ginger garlic paste, turmeric powder, red chili powder, biryani masala, onions, green chili peppers, mint leaves and blend well. Hold it aside for an hour.
Assembly:
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Clean the bamboo first. Grease the inner portion with oil. First, add 2 tablespoons of chicken marinade and then 4 or 5 tablespoons of rice.
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Pour in 11⁄4 cups of water. Water flows through the holes down to the bottom.
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Use aluminum foil to cover the bamboo.
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Put the bamboos on a fire.
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Leave for 30 to 35 minutes. Remove it from the fire later and leave for another five to 10 minutes.
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Serve hot on a leaf of banana.
