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Lifestyle Food and Recipes 07 Jun 2019 Bamboo Biriyani: Rus ...

Bamboo Biriyani: Rustic flavours of Kerala

DECCAN CHRONICLE. | Edited by : ARPITA HALDER
Published Jun 7, 2019, 12:47 pm IST
Updated Jun 7, 2019, 2:24 pm IST
Immerse your sesnses in the flavours of this recipe as it takes you back to the rustic charm of Kerala.
Wayanad’s Bamboo Biryani will indeed connect you with the scent (and roots!) of nature. (Photo: Sterling Wayanad)
 Wayanad’s Bamboo Biryani will indeed connect you with the scent (and roots!) of nature. (Photo: Sterling Wayanad)

Ever had biryani cooked inside a foot long bamboo? Yes, inside! In Wayanad, long-grained rice is cooked with authentic spices and your favourite meat inside a bamboo, which promises to give a punch to your taste buds.

Wayanad’s Bamboo Biryani will indeed connect you with the scent (and roots!) of nature. Try the hot biryani with freshly made cold raita.

 

Bamboo Biriyani

Ingredients:

500 gms chicken

2 tsp salt

1 tsp black pepper powder

½ tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander seed powder

½ tsp cumin seeds

1 tsp biryani masala

2-inch pieces ginger

10 garlic

4 green chillies

Sufficient coriander leaves

Sufficient mint leaves

½ cup curd

2 cups basmati rice

4 tsp ghee/oil

Sufficient whole spices

Sufficient saffron water

Sufficient fried onions

Step 1

Take chicken into a mixing bowl. Add whole garam masala spices, salt as required, turmeric powder, red chilli powder, biryani masala, ginger garlic paste, coriander powder, fried onions, half a lemon, yoghurt, mint leaves, coriander leaves, oil and mix well. Leave it to marinade for an hour.

Step 2

Marinating the rice

Take raw basmati rice into a mixing bowl. Add oil, salt, whole garam masala spices, ginger garlic paste, turmeric powder, red chilli powder, biryani masala, onions, green chillies, mint leaves and mix well. Keep it aside for an hour.

Step 3

Assembling

Clean the bamboo until you find no dust inside. Grease the inner part with oil. Put 2 spoonfuls of chicken marinade first and then 4 to 5 spoons of rice. Repeat the process again. Add 1 ¼ cups of water. Water runs down to the bottom through the gaps. Cover the bamboo with an aluminium foil.

Step 4

Making Bamboo Biriyani

Set fire and put the bamboos on it. Leave for 30 to 35 minutes turning in between. Later remove it from the fire and leave for 5 to 10 minutes. Serve hot on a banana leaf.

Disclaimer: The recipe has been contributed by Chef Ratheesh, Sterling Wayanad. The opinions expressed in this article are the personal opinions of the author. The facts and views appearing in this article do not reflect the views of Deccan Chronicle and Deccan Chronicle does not assume any responsibility and liability for the same. 

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