Sri Lankan Chicken Biriyani Recipes

SRI LANKAN CHICKEN BIRIYANI

Steps:

• Heat the oil in a large pan and fry the onions till golden brown.
• melt the butter in the same pan.
• Add the peas, raisins and fry for 1 minute.
• Remove the onion peas and raisins, leaving the fat and oil in the pan. Set on one side till later.
• Turn the heat down and cook the chilli powder, curry powder, curry leaves, garlic and ginger for 4 minutes.
• Add the meat and black pepper, cook for 10 minutes.
• Add the tomatoes, cloves, cinnamon, turmeric and salt and cook for 2 minutes.
• Add 1 1/2 cups of water and cook till the meat is almost cooked.
• Remove 1/2 cup of the gravy and set aside.
• Add the rice to the pan with just enough water to cook the rice, stir and cover the pot. Cook on low heat for about 18 mins till rice is cooked.
• Serve garnished with the the onions, peas and raisins,and nuts, and the gravy on the side. A simple pineapple curry goes well with this dish, even the kids love it.

CHICKEN BIRYANI

Steps:

• Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
• Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
• Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
• Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock.
• Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
• Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. To serve, scatter over the leaves of the remaining 15g coriander and 2 tbsp toasted almonds.