Directions
- 1Boil bamboo cylinders in water.
- 2Finely chop red onions, mint, cilantro, and green chili peppers.
- 3In a wooden bowl, combine chicken pieces, chopped onions, mint, cilantro, green chilies, turmeric powder, red chili powder, yogurt, and lemon juice.
- 4Mix well to marinate the chicken.
- 5Cook basmati rice in a glass pot with water.
- 6In a stainless steel pot, heat ghee, add ginger and peppercorns, then saute finely chopped onions.
- 7Add the marinated chicken to the pot and cook until tender.
- 8Fluff the cooked rice with a fork.
- 9Add the cooked rice to the chicken curry.
- 10Mix in additional chopped cilantro.
- 11Fill the bamboo cylinders with the chicken and rice mixture.
- 12Add water to the bamboo cylinders and seal with aluminum foil.
- 13Place the filled bamboo cylinders in a large pot, add water and cover the pot with the lid.
- 14Steam until the rice is fully cooked.
- 15Serve the biryani on a banana leaf, garnished with yogurt and boiled eggs.
Ingredients
- 4 bamboo cylinders
- 2 red onions
- 1 handful mint leaves
- 1 handful cilantro
- 3 green chili peppers
- 1 lb chicken pieces
- 1 tsp turmeric powder
- 1 tbsp red chili powder
- 1 cup yogurt
- 1 lemon
- 1 cup basmati rice
- 1 cup water
- 2 tbsp ghee
- 1 piece ginger
- 5 black peppercorns
- 1 handful additional cilantro
- 1 cup water
- 1 banana leaf
Equipment
knifewooden bowlpotglass potstainless steel potwooden spoonaluminum foillarge stainless steel pot with lidbanana leaf
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