Sri Lankan Chicken Biriyani Recipes

SRI LANKAN CHICKEN BIRIYANI

Super nutty , fruity, chicken dish.I cooked this yesterday and it was super. This is a one pot dish so not too much washing up, (that's a bonus) I served this with naan bread, but a crusty bread would work well.

Provided by Brian Holley

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

Sri Lankan Chicken Biriyani image

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.

Nutrition Facts : Calories 1054.6, Fat 47.1, SaturatedFat 14.2, Cholesterol 108, Sodium 424.3, Carbohydrate 123.5, Fiber 7.7, Sugar 25.7, Protein 37.5

Ingredients

2 cups long grain rice, washed and drained
1 lb chicken, cut into bite sized pieces
2 tablespoons oil
1 large onion, sliced
3 tablespoons butter
8 ounces frozen peas
4 ounces raisins
1/2 teaspoon turmeric powder
1 teaspoon chili powder
1 teaspoon curry powder
6 garlic cloves, peeled and crushed
1 inch cube fresh ginger, grated
10 curry leaves
1/2 teaspoon ground black pepper
2 medium tomatoes, diced
2 inches cinnamon sticks
4 ounces cashew nuts, chopped
3 green cardamoms, split open
3 cloves
salt

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You need about a cup of fried onions for this recipe. So if you don’t already have fried onions, go ahead and deep fry about 2 cups of thinly sliced onions until crispy and golden.
Make the marinade. Mix all the ingredients for the marinade except chicken and salt. Taste the mixture and add salt. Make sure to adjust the amount of salt I have given to your liking. You’re going to add a lot of chicken to this. So make sure the marinade tastes a little too salty and sour.
Now add the chicken pieces. Mix everything well together. I always use my hands for this. Then refrigerate for 12 hours to 24 hours. But if you’re in a hurry, 3 to 4 hours would be just fine. I always marinate my chicken the day before I want to make biryani.
Fill a large pot (4 quart - 5 quart) with water. Add all the ingredients for the rice except rice. Bring the water to boil. Taste the water and make sure you have added enough salt. A very crucial step. Meanwhile, wash the rice really well until you see the water runs clear. Add the rice to the pot when the water starts to boil. Cook the rice until they are about 80% done. Drain and spread around the colander.

Sri Lankan Chicken Biriyani Recipes

SRI LANKAN CHICKEN BIRIYANI

Super nutty , fruity, chicken dish.I cooked this yesterday and it was super. This is a one pot dish so not too much washing up, (that's a bonus) I served this with naan bread, but a crusty bread would work well.

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