Sri Lanka Chicken Buriyani

Course : Curry
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 medium chicken
60 grams onion
2 medium chile -- fresh
25 grams coconut
100 whole nuts -- cashew, fresh
2 whole clove
2 whole cardamom
4 large eggs
1/2 teaspoon turmeric
1 teaspoon salt
60 milliliters tomato paste
60 grams yogurt
1 teaspoon paprika
1 teaspoon chile powder
3 teaspoons curry paste
50 milliliters oil
2 bunches curry leaf sprigs
60 milliliters -water
25 grams raisins
225 gram rice -- Basmati
60 grams onion
3 piece cardamom
3 whole clove
50 milliliters oil
2 bunches curry leaf sprigs
1/2 piece lemon grass stem
2 piece cg cinnamon stick
1/2 teaspoon turmeric
500 milliliter stock

Preparation / 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.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes