മുളയിലേ കൂട്ടിൽ കല്ബിലെ സ്നേഹവുമായി കോഴി ബിരിയാണി / Kerala Style Bamboo Chicken Biryani

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inger your taste buds with the flavorful combo of fluffy rice and chicken blended in aromatic spices and stuffed into a piece of bamboo log and steamed resulting in rich fragrant biryani!


  • 30 mins
  • Prep Time
  • 40 mins
  • Cook Time
  • Easy
  • Difficulty

  • Recipe Rating

    Ingredients

    Chicken – 1/2 kg, cut into small pieces

    Biriyani rice – 2 cups

    Onion – 1, thinly sliced

    Ginger-garlic paste – 2 tsp

    Green chilies – 2, finely chopped

    Turmeric powder – 1/2 tsp

    Red chili powder- 2 tsp

    Garam masala powder- 1 tsp

    Chicken masala – 2 tsp

    Pepper powder – 1 tsp

    Mint leaves – A small bunch, finely chopped

    Coriander leaves – A small bunch, finely chopped

    Fried onions- 1 cup

    Yogurt- 2 tbsp

    Bay leaves- 2

    Cardamon pods- 3

    Star anise- 1

    Peppercorns – 5

    Cinnamon stick – 1/2″ stick

    Salt- To taste

    Ghee/clarified butter- As needed

    Oil- As needed

    Water- As needed

    Directions

  • 30 mins
  • Prep Time
  • 40 mins
  • Cook Time
  • 1Clean, wash, & drain the chicken pieces. Marinate the chicken with turmeric powder, chili powder, garam masala powder, chicken masala powder, pepper powder, ginger-garlic paste, yogurt, & salt. Leave it aside for 30 mins. Wash and soak the rice. Boil 4 cups of water. Add 2 tsp of ghee along with the whole spices into the boiling water. Add the soaked rice and mix well. Cook until the rice is half done. Strain the rice in a colander and keep aside.

    2Heat a pan and add ghee. Add the marinated chicken. Cover with a lid and cook on low-medium flame for 15-20 mins stirring occasionally. Remove from flame and keep aside.

    3Clean the bamboo stem. Place a perforated disc into the bamboo shot. Layer it with 1 tsp of fried onions, 3 tbsp of the cooked rice, 1 tsp of ghee, 2 tsp of the cooked chicken, and a final layer of rice. Press it gently using the back of the spoon. Sprinkle some fried onions and chopped coriander + mint leaves. Close it with a coconut shell as a lid. Place it over the pressure cooker filled with water and steam it for 10-12 mins. Remove the bamboo shot from the pressure cooker. Using a chop stick, gently ease out the log of yummy biryani into a plate and serve hot. Repeat the same process for the remaining rice and chicken masala and enjoy!

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