Tuesday, October 3, 2023

Shahi Murg Bamboo Biryani

Darpan News Desk IANS, 31 May, 2023 12:18 PM
  • Shahi Murg Bamboo Biryani

Ingredients for marinating chicken:

3 tsp red chili powder

1 tsp coriander powder

1 tsp biryani masala

1 tsp ginger garlic paste

1 lemon

250 grams with bone chicken

1/2 tsp turmeric powder

1/4 cup fried onions

1/2 cup yogurt

1/4 cup mint leaves

1/4 cup coriander leaves

4 to 5 tbsp oil

4 cardamoms

1- inch cinnamon stick

3 cloves

1/8 piece nutmeg

2-star anise

1 flower mace

Salt as required

For rice cooking

1 cup basmati rice (1 cup=250ml)

4 tbsp oil

4 cardamoms

1 kapok bud

1-inch cinnamon stick

3 cloves

1/2 mace

1-star anise

1/8 piece nutmeg

Salt as required

1/3 tsp chili powder

1/2 tsp biryani masala

1/2 tsp ginger garlic paste

1/2 tsp turmeric powder

2 onions

2 green chilies

1/2 cup mint leaves

For assembling

2 tbsp oil

1 cup of water

Aluminum foil to cover

2 to 3 bamboos green


Marinate the chicken

Take chicken into a mixing bowl.

Add whole garam masala spices, salt as required, turmeric powder, red chili powder, biryani masala, ginger garlic paste, coriander powder, fried onions, half a lemon, yogurt, mint leaves, coriander leaves, oil, and mix well.

Leave the marinade for an hour.

Marinate the rice

Take raw basmati rice into a mixing bowl.

Add oil, salt, whole garam masala spices, ginger garlic paste, turmeric powder, red chili powder, biryani masala, onions, green chilies, and mint leaves, and mix well.

Keep it aside for an hour.


Clean the bamboo until you find no dust inside.

Grease the inner part with oil.

Put 2 spoonsful of chicken marinade first and then 4 to 5 spoons of rice. repeat the process again.

Add 1/4 cups of water.

Water runs down to the bottom through the gaps.

Cover the bamboo with aluminum foil.

Making Bamboo Biryani

Set fire using dry coconut shells over charcoal and put the bamboo on it.

Leave for 30 to 35 minutes turning in between.

Later remove it from the fire and leave it for 5 to 10 minutes.

Serve hot on a banana leaf.

Chef's Tip- Clean the bamboo by boiling it in hot water for 15 mins and then apply oil inside and leave it aside to rest before filling it.


Rice & Herb Vegetables stuffed tomatoes

Rice & Herb Vegetables stuffed tomatoes
Rice & Herb Vegetables stuffed tomatoes dish by Chef Lucky Dhillon is vegan and gluten free. It is real delight with warm rice, juicy tomotoes and the combination of herbs briging out the aroma and flavour of this dish. 

Rice & Herb Vegetables stuffed tomatoes

Butter Chicken

Butter Chicken
A delicious Punjabi staple Butter Chicken infused with spices and various flavours is a must try. Best enjoyed with Naan or rice. 

Butter Chicken

Paneer Dilnaaz

Paneer Dilnaaz
Paneer is a favourite in Indian dishes. This spicy paneer recipe is perfect with naan, kulchas, and rotis. 

Paneer Dilnaaz

Orange Roasted Lamb

Orange Roasted Lamb
Enjoy some roasted lamb in spices bursting with the flavour of orange. The texture and flavour of meat comes in through the saucy consistency. 

Orange Roasted Lamb

Deep Fried Fish with Sweet Chilli Sauce

Deep Fried Fish with Sweet Chilli Sauce
Savour spices with sweetness and hotness at the same time and try some fish all glazed with a mouth-watering sauce with the goodness of coriander and tamarind will have you coming back for more. 

Deep Fried Fish with Sweet Chilli Sauce

Grilled Lamb Ribs Masala

Grilled Lamb Ribs Masala
This is a beautiful recipe where lamb ribs are marinated using Indian spices and served with an Indian spice-infused chutney or sauce.

Grilled Lamb Ribs Masala