Chicken buriyani
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken | |
| 60 | grams | Onion |
| 2 | Fresh chillies | |
| 25 | grams | Coconut |
| 100 | Fresh cashewnuts | |
| 2 | Cloves | |
| 2 | Cardamoms | |
| 4 | Eggs | |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Salt |
| 60 | millilitres | Tomato paste |
| 60 | grams | Yoghurt |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Chilli powder |
| 3 | teaspoons | Curry paste |
| 50 | millilitres | Oil sprig curry leaves |
| 60 | millilitres | Water |
| 25 | grams | Raisins |
Directions
Rice: 225 g basmathi rice 60 g onion 3 cardamoms 3 cloves 50 ml oil sprig curry leaves ½ stem lemon grass 2 cm cinnamon stick ½ teaspoon turmeric 500 ml stock
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 saute 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. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0