Mouth-watering Bamboo Biryani for your Sunday Lunch | Bamboo Chicken Biryani |Easy Biryani |Cookd

coconut milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a budget-friendly option.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers healthier fats, while vegetable oil is more economical.

Wash and soak the basmati rice for 20 mins.

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.

Keep the pot with the Chicken on the stove and cook it for 10 minutes till it lets out water and it comes to a boil.

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.

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.

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.

Cooking Techniques

Equipment Needed

Spice Level: