Sri Lanka Chicken Buriyani
Submitted by assanah
Sri Lankan chicken buriyani layers spice-braised chicken with cardamom and clove-scented rice. Curry leaves, lemongrass, and Worcestershire sauce give this biryani its distinct island character.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
40 minThis is not your typical biryani. Sri Lankan chicken buriyani has its own swagger, blending the layered rice tradition with island spices and a few surprises.
The chicken gets braised with curry powder, crushed cardamom, cloves, and cinnamon until the gravy is completely absorbed into the meat. Then it hits a hot pan with curry leaves and lemongrass for a quick sauté that builds another layer of flavor.
A splash of Worcestershire sauce adds that tangy, fermented depth that sets Sri Lankan buriyani apart from its Indian and Middle Eastern cousins.
The rice cooks separately with its own cardamom, cloves, and cinnamon, so every grain carries fragrance.
Pro Tips
- Use bone-in chicken pieces for richer flavor in the braising liquid
- Crush the cardamom pods lightly to release the seeds but keep them intact enough to pick out later
- Reserve the braising liquid carefully since it becomes the base for simmering everything together at the end
- Serve with a hard-boiled egg per person and a side of mint sambol for the full Sri Lankan biryani experience
Ingredients
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.
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