Banana leaves are used for wrapping,cooking,
and serving food in tropical countries .
The leaves, not only impart an aroma,but gives
out a fine flavour when food is cooked in it .
The leaf has anti- bacterial properties,and
antioxidants,and is widely used in Ayurvedic
treatments,and cosmetic treatments too.
I have posted recipes of biriyani,cooked with
the leaf covered only on the top,but this recipe
is cooked with the leaf at the bottom of the pan
and top of the rice almost packed like a big
parcel and cooked in a dum( slow fire).This
method of cooking avoids burning at the
bottom,and the rice is moist and the texture is
The biriyani tasted unique and awesome,than
cooking directly in a pot !
So,do try this method and post in your
To the recipe now
750 gm chicken
Grind to a paste
2 inch piece ginger
2 pods garlic peeled
1 green chilli
2 potatoes quartered
1 tsp Kashmiri chilli powder
3 -4 onions sliced
3/4 cup curd
3 slit green chillies
Whole spices ( 1 inch stick cinnamon,6 cloves,
￼handful of mint and coriander leaves
2 big tomatoes
Juice of 1 lemon
1/2 tsp turmeric
1 tsp chilli powder
Saffron mixed in milk or water / a pinch of food
1/4 cup ghee+oil mixed
Grind to a coarse powder
A small piece cinnamon
1 star anise
A little sea moss
1 small mace or javitri
1 tsp white poppy seeds or khus khus
1 tsp saunf
1 tsp cumin seeds
4-5 cashew nuts
•First marinade the chicken in curd with half of
the ground paste.
•Mix the potato with Kashmiri chilli powder.
•Heat a little oil in a pan ,and half fry the
potatoes and set aside.
•Add the remaining oil to the same pan,with
whole spices and onions and fry the onions till
•Add the leftover ginger–garlic paste with salt,
•Next add the slit green chillies,and tomatoes.
•Add turmeric,mint,coriander leaves,salt,and
cook till tomatoes are soft.
•Add the marinated chicken with 1 tsp chilli
powder,and cook in its juices for 10 minutes.
•Next add 1 cup hot water and the powdered
spices and cook till gravy looks thick.
To prepare the rice
500 gm rice ( washed and soaked)
Juice of half lemon
Salt to taste
•Boil enough water for the rice .
•Add the soaked rice with the ingredients,and
half cook (50 percent)the rice.
•Drain out the water.
Final assembly for the Banana leaf Dum
•Take the biriyani pot,and lay the slightly
heated Banana leaf at the bottom.
•Layer the chicken curry and rice ,starting
from rice at the bottom to ending with rice at
•Sprinkle colouring,or saffron only at the top.
•Add a little ghee on the top ( if you like )
•Cover with another banana leaf on the top .
•Close with a tight lid .
•Keep some hot water in a vessel on the
covered lid,and cook on a low flame for 15
minutes.( you will get the aroma of the banana
•Serve with raita,and your favourite fries.