Ingredients for marinating chicken:
3 tsp red chili powder
1 tsp coriander powder
1 tsp biryani masala
1 tsp ginger garlic paste
1 lemon
250 grams with bone chicken
1/2 tsp turmeric powder
1/4 cup fried onions
1/2 cup yogurt
1/4 cup mint leaves
1/4 cup coriander leaves
4 to 5 tbsp oil
4 cardamoms
1- inch cinnamon stick
3 cloves
1/8 piece nutmeg
2-star anise
1 flower mace
Salt as required
For rice cooking
1 cup basmati rice (1 cup=250ml)
4 tbsp oil
4 cardamoms
1 kapok bud
1-inch cinnamon stick
3 cloves
1/2 mace
1-star anise
1/8 piece nutmeg
Salt as required
1/3 tsp chili powder
1/2 tsp biryani masala
1/2 tsp ginger garlic paste
1/2 tsp turmeric powder
2 onions
2 green chilies
1/2 cup mint leaves
For assembling
2 tbsp oil
1 cup of water
Aluminum foil to cover
2 to 3 bamboos green
Method:
Marinate the chicken
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 the marinade for an hour.
Marinate the rice
Take raw basmati rice into a mixing bowl.
Add oil, salt, whole garam masala spices, ginger garlic paste, turmeric powder, red chili powder, biryani masala, onions, green chilies, and mint leaves, and mix well.
Keep it aside for an hour.
Assemble
Clean the bamboo until you find no dust inside.
Grease the inner part with oil.
Put 2 spoonsful of chicken marinade first and then 4 to 5 spoons of rice. repeat the process again.
Add 1/4 cups of water.
Water runs down to the bottom through the gaps.
Cover the bamboo with aluminum foil.
Making Bamboo Biryani
Set fire using dry coconut shells over charcoal and put the bamboo on it.
Leave for 30 to 35 minutes turning in between.
Later remove it from the fire and leave it for 5 to 10 minutes.
Serve hot on a banana leaf.
Chef's Tip- Clean the bamboo by boiling it in hot water for 15 mins and then apply oil inside and leave it aside to rest before filling it.
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