September 18, 2022 (IANSlife) Cooking in a bamboo hollows has been their tradition for a long time, and even with time and advancement, food aficionados enjoy experimenting with the flavour of food cooked in various pots and pants and definetly cooking in a bamboo hollows.
Celebrate the flavour and essence of cooking in a bamboo hollows with these recipes on World Bamboo Day, which is commemorated annually on September 18 with the goal to raise awareness of bamboo globally.
Shahi Murg Bamboo Biryani By Chef Jerson, Director of Culinary, Novotel Mumbai
"One of the simplest yet most interesting and delectable recipes learned during my forest camping days when Bamboo was the only source of steam cooking a perfect dum style biryani. This is a very unique biryani for the style in which its cooked, the earthy flavors from the marinated meat and delicate textures of the long grain basmati rice marinated with roasted spices and yogurt marry each other really well promising to give a punch to your taste buds connecting you with the scent of nature. I have given my own little twist of taste, texture, and flavor to this biryani by cooking it over a live charcoal fire using dried coconut shells as fuel", says Chef Jerson
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
½ tsp turmeric powder
¼ cup fried onions
½ cup yogurt
¼ cup mint leaves
¼ 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
½ mace
1-star anise
1/8 piece nutmeg
Salt as required
1/3 tsp chili powder
½ tsp biryani masala
½ tsp ginger garlic paste
½ tsp turmeric powder
2 onion
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
Method
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.
Assemble
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 ¼ 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.
Bamboo Chicken Biryani, By Chef Makhan Singh, Novotel Visakhapatnam
Course: Main Course
Cuisine: Indian, South Indian
Cook Time: 20 mins
Ingredients
For Bamboo Rice Biryani
100 g Bamboo Rice
100g Chicken curry cut
1 no Onion small, finely chopped
1 no Tomato small, finely chopped
2 tsp Ghee
1/2 tsp Oil
as per taste Salt
For Grinding
1 no Garlic Clove
1 no Green Chilli
2 tbsp Coriander Leaves
2 tbsp Mint Leaves
1/2-inch Ginger
1/4 tsp Coriander Powder
1/4 tsp Garam Masala Powder
1/2 tsp Red Chilli Powder
For Tempering
a small price Cinnamon
2 nos Cardamoms
2 no Cloves
1 no Bay Leaf
Method
Soak the rice for 3 to 4 hours.
Heat ghee and oil in a pressure pan over medium flame.
Saute the tempering ingredients for 30 seconds.
Grind the ingredients given for grinding to a smooth paste and add to the pan.
Stir well for a minute.
Add the onions, and tomatoes and saute for a minute.
Add the Chicken curry cut and pour 1 cup of water.
Add salt and simmer for a minute or two.
Now add the rice and bamboo cooked in a clay oven.
Cover it
Switch off the flame.
When the pressure has reduced, open the lid and gently fluff up the rice using a fork.
Serve with raita.
Bamboo Shoot Sundal & Bamboo shoot Varamilagai (red chili) Fry, By Chef Saravanan Ranganathan, Executive Chef: Novotel ibis Chennai OMR
In Asian countries such as China, Thailand, Vietnam, and Burma, bamboo shoot is a common ingredient. It is also used in many Indian dishes; the recipe below focuses on Tamil dishes. In Tamil, the shoot is known as Moongil Kuruthu. After harvest, the shoot is sliced and steeped in water for two to three days to eliminate toxins before being pickled.
Ingredients
Bamboo shoot cubes- 100gms
Sunflower oil- 15ml
Mustard seed- 5gms
Urad dhal split-3gms
Dry Red chili- 3gms
Asafetida- 2gms
Curry leaves- 5gms
Grated coconut- 10gms
Method
Dice & blanch the Bamboo shoot.
Heat Sunflower oil in a Pan, Add Mustard seeds, Urad dhal, Dry red chili, Asafoetida, and Curry leaves, and toss the Bamboo shoot in the pan.