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Sri Lanka Chicken Buriyani

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Submitted by assanah

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

Chicken
1 1
EACH EACH CHICKEN *
2 3E+1
TABLESPOONS ML ONIONS
2 3E+1
TABLESPOONS ML COCONUT *
100 1E+2
EACH EACH NUTS *
2 2
EACH EACH CLOVES, GROUND *
2 2
EACH EACH CARDAMOM SEEDS *
4 4
LARGE LARGE EGGS
½ 2.5
TEASPOON ML TURMERIC
1 5
TEASPOON ML SALT
¼ 59
CUP ML TOMATO PASTE
¼ 59
CUP ML YOGURT
1 5
TEASPOON ML PAPRIKA
1 5
TEASPOON ML CHILI POWDER
3 15
TEASPOONS ML RED CURRY PASTE *
Rice
1 237
CUP ML RICE
3 3
EACH EACH CARDAMOM SEEDS *
3 3
EACH EACH CLOVES, GROUND *
2 2
EACH EACH CINNAMON STICKS *

Directions

Joint and wash the chicken.

Chop one onion and make the other into onion rings.

Crush the cardamoms and cloves. Put the chicken into a pan and add the salt, vinegar, curry powder, pepper, cardamoms, cloves and cinnamon stick.

Pour in half the water and bring to the boil.

Cook until the gravy is absorbed.

Remove the chicken pieces and place in a bowl.

Add the rest of the water to the pan, swill round and pour liquid into a tug.

Heat the oil and sauté the chicken pieces, the chopped onion, curry leaves and lemon grass.

When the chicken pieces are done add the onion rings and Worcestershire sauce.

Pour in the liquid from the tug, mix well and bring to the boil.

Lower heat and allow to simmer for a further 3 minutes, then discard the cinnamon stick and serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 136g (4.8 oz)
Amount per Serving
Calories 360 38% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 696mg 29%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 16%
Sugars g
Protein 24g
Vitamin A 18% Vitamin C 8%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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