Bamboo Biryani

Method

1. 1

   Wash and soak the basmati rice for 20 mins.

   Basmati Rice

2. 2

   In a deep pot, add chicken and the rest of the ingredients required for the marination. Mix it all together till they combine evenly. Let it marinate for 1 hour in the same pot.

   Chicken Curry CutGreen CardamomCuminMint LeavesKashmiri Red Chilli PowderGaram Masala PowderGreen ChilliCurdLemon JuiceFried OnionSaltGheeGinger Garlic PasteCinnamonClovesBay LeavesCoriander LeavesCoriander Powder

3. 3

   Keep the pot with the Chicken on the stove and cook it for 10 minutes adding a cup of water.

   GheeWater

4. 4

   In another pan, bring water to boil. Add the whole spices, ghee, salt and bring it to a boil. Add the basmati rice and let it cook till it is 70% done (4 minutes). Strain the rice immediately. Reserve some of the water for later.

   Green CardamomClovesBlack CardamomGheeSaltWaterCinnamonBay Leaves

5. 5

   Wash the bamboo thoroughly. In a bamboo, layer the rice and chicken mixture alternatively and finally top it off with the fried onion, ghee, saffron milk, coriander and mint leaves and kewra water. Add a piece of folded banana leaf on top and press it down slightly. Cover the bamboo with silver foil, and a dough made with maida and water. seal the edges.

   Saffron WaterGhee

6. 6

   In a pressure cooker, add water and bring it to a boil. Close the cooker and let it start steaming. Don’t put the whistle on top. Place the bamboo on top of the cooker lid and let it steam on a medium flame for 5 minutes and on a low flame for 20 minutes. Take the bamboo out of the pot, open it gently and transfer the biryani to a plate. Serve it hot with raita.

   CinnamonGreen CardamomClovesFried Cashew NutsWaterGhee