This biryani was one of the most expect when I prepared the list. From Tripura, chicken biryani was the most famous recipes I found on research. And the method of cooking is what differentiated it from the other chicken biryani. I have watched so many shows where the anchors try out chicken biryani from road side vendors. The speciality is that the biryani is layered inside bamboo, covered and placed inside fire to cook. I had to bookmark the recipe to try. I watched a lot of videos and the recipes were the usual biryani recipe. Only the cooking mattered.
I searched for bamboo, and I planned on baking it in oven, but I couldn’t get it. One day, when I was going through Amazon, I saw these cute bamboo steamers which are mostly used for puttu or biryani in hotels. I didn’t even think about it, just ordered and waited. Sruti was more excited than me. I made biryani with the steamer, replacing chicken with paneer. Rice and gravy are made separately and they are layered in the bamboo and then placed on a cooker instead of the weight. As the steamer is small, I made a very little portion with just 1/2 cup of rice. But even then, I was left with some rice and gravy, which I cooked on low flame in a pan on gas. I didn’t want to go for a second steaming.
After I arranged the steamer and I went to do some other work when I heard a sound from kitchen. I ran inside to find the rice shot out of the steamer like a missile. Hahaha. It was just funny. The steam was so powerful, it made such a mess. So for the next try, I wrapped the top tightly with foil and watched it closely until finish. When I removed the rice from the bamboo, I was really excited looking at that beautiful platter. My daughter gave me a thumbs up for both taste and presentation. This was one unforgettable experience I had for this BM.
Basmati Rice – 1/2 cup
Salt – to taste
Water as needed
Paneer – 100 gm
Red Chilly Powder – 1/2 tsp
Ginger Garlic Paste – 1 tbs
Green Chilly Mint Coriander Paste – 1 tbs
Yogurt / Curd – 2 tbs
Salt – to taste
Garam Masala Powder – 1/2 tsp
Wash and soak rice for 20 minutes.
Add enough water and cook until 80% done. Drain rice and set aside.
Mix together cubed paneer, red chilly powder, garam masala, ginger garlic paste, salt and mint coriander chilly paste.
Place the base plate in a bamboo puttu maker, add 1/3rd of rice.
Add 1/3rd of the paneer mix on top. Repeat until you end up with the final paneer layer.
Cover the top with layers of aluminium foil and tie it to secure.
Heat water in a pressure cooker and when it starts steaming, place the bamboo instead of the whistle and let it cook on low flame for 10 – 15 minutes.
Switch off flame and let it sit for another 10 minutes.
With the help of the rod, slide the biryani out of the bamboo.
Serve it piping hot with a side dish of your choice.
Recipes so far in this festival
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