Sri Lanka Chicken Buriyani
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chicken | |||
| 1 | each |
chicken
|
*
|
| 2 | tablespoons |
onions
|
|
| 2 | tablespoons |
coconut
|
*
|
| 100 | each |
nuts
|
*
|
| 2 | each |
cloves, ground
|
*
|
| 2 | each |
cardamom seeds
|
*
|
| 4 | large |
eggs
|
|
| ½ | teaspoon |
turmeric
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
tomato paste
|
|
| ¼ | cup |
yogurt
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | teaspoon |
chili powder
|
|
| 3 | teaspoons |
red curry paste
|
*
|
| Rice | |||
| 1 | cup |
rice
|
|
| 3 | each |
cardamom seeds
|
*
|
| 3 | each |
cloves, ground
|
*
|
| 2 | each |
cinnamon sticks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Chicken | |||
| 1 | each |
chicken
|
*
|
| 3E+1 | ml |
onions
|
|
| 3E+1 | ml |
coconut
|
*
|
| 1E+2 | each |
nuts
|
*
|
| 2 | each |
cloves, ground
|
*
|
| 2 | each |
cardamom seeds
|
*
|
| 4 | large |
eggs
|
|
| 2.5 | ml |
turmeric
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
tomato paste
|
|
| 59 | ml |
yogurt
|
|
| 5 | ml |
paprika
|
|
| 5 | ml |
chili powder
|
|
| 15 | ml |
red curry paste
|
*
|
| Rice | |||
| 237 | ml |
rice
|
|
| 3 | each |
cardamom seeds
|
*
|
| 3 | each |
cloves, ground
|
*
|
| 2 | 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.
