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Jugalbandi Bamboo Biryani

Jugalbandi Bamboo Biryani

Cooking Time

Preparation Time : 30

Cook Time : 60

Total Time : 90

Ingredients

Serves 2

  • For grilled prawn - 8 big prawns deveined,deshelled with tails intact

  • cumin powder 2 tbsp

  • coriander powder 2 tablespoon

  • salt 5 teaspoon

  • lime juice 2 teaspoon

  • chili powder 3 tablespoon

  • hung curd 4 tablespoon

  • ginger garlic paste 3 tablespoon

  • For bhetki balls - paste of boneless bhetki 1 cup

  • corn flour 1 tablespoon

  • Maida 1 tablespoon

  • 1 beaten egg

  • Oil 2cups

  • chopped coriander 1 tablespoon

  • For biryani rice- basmati rice 2 cups

  • For biryani masala- green cardamom 8

  • black cardamom 1

  • cloves 8

  • bayleaf 2

  • cinnamon 4 inches stick

  • caraway seed 1 teaspoon

  • dry rose petals 1 tablespoon

  • star anise 1 blade

  • nutmeg 1 teaspoon

  • Mace 1 blade

  • kewra water 1 tablespoon

  • Meetha Atar 1 teaspoon

  • rose water 1 tablespoon

  • 2 onions chopped finely

  • 1 aloo Bukhara

  • milk 1 cup

  • fried onion 1/2 cup

  • Saffron infused water 1 tablespoon

  • Ghee 3 tablespoon

  • 2 boiled potatoes

Directions

  • 01

    make a marination with 2tbsp hung curd, 1tbsp cuminpowder, 1tbsp coriander powder, salt, 1tbsp chili powder, 1tbsp ginger garlic paste,1teasp lime juice for prawns.

  • 02

    After arranging on skewer,marinate the prawns in this mixture for 15 to 20 minutes.

  • 03

    mix 1 tbsp cumin powder, 1 tbsp coriander powder, salt,1 tbsp chili powder, 1 tbsp ginger garlic paste,1 teaspoon lime juice,beaten egg,chopped coriander with the bhetki fish paste.

  • 04

    Add salt with Maida and corn flour and mix well.

  • 05

    Now make the ball like dumplings with bhetki fish paste and roll it into corn flour and Maida mixture.

  • 06

    heat up 1 tbsp oil in the pan.

  • 07

    Fry the fish Balls for 2 minutes.

  • 08

    Grill the prawn in a preheated oven @180 degree for 10 minutes.

  • 09

    Brush oil meanwhile.

  • 10

    soak the rice in the water for 40 minutes

  • 11

    Boil the rice with 2 tbsp salt, 4 green cardamom,4 cloves,1inch cinnamon.

  • 12

    dry roast all the masala in a pan and then grind it to make biryani masala powder.

  • 13

    heat up 4 tbsp oil in a pan.

  • 14

    Fry the chopped onion till Brown.

  • 15

    add 1 tablespoon ginger garlic paste and saute well.

  • 16

    add 3 tbsp biryani masala and boiled potatoes.

  • 17

    add 1 tbsp chili powder.

  • 18

    add 2 tablespoon hung curd and cook well.

  • 19

    now add the fish balls and grilled prawns and cook well.

  • 20

    add half cup water and cook up to boiling.

  • 21

    now add milk and aloo Bukhara into it.

  • 22

    boil and reduce the gravy into 1/3rd portion.

  • 23

    add 1 tbsp biryani masala ,kewra water,rose water,meetha atar.

  • 24

    In a Bamboo shack, pour the gravy with prawns,potatoes and fish balls.

  • 25

    Now from top add the rice.

  • 26

    Make 2 layers of rice with fried onion,ghee,saffron water.

  • 27

    cover the bamboo Shack with foil paper well.

  • 28

    put it on gas to dum for 15 minutes.

  • 29

    Serve the jugalbandi bamboo Biryani on a plate from the bamboo shack.

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