Sri lanka chicken buriyani

Yield: 1 Servings

Measure Ingredient
\N \N ---------> source <---------
\N \N \"A taste of Sri Lanka\"
\N \N By Indra Jayasekera
1 \N Chicken
60 grams Onion
2 \N Chile, fresh
25 grams Coconut
100 \N Nuts, cashew; fresh
2 \N Clove
2 \N Cardamom
4 \N Eggs
½ teaspoon Turmeric
1 teaspoon Salt
60 millilitres Tomato paste
60 grams Yogurt
1 teaspoon Paprika
1 teaspoon Chile powder
3 teaspoons Curry paste
50 millilitres Oil
\N \N Curry leaf sprigs water
25 grams Raisins
225 grams Rice, basmati
60 grams Onion
3 \N Cardamom
3 \N Clove
50 millilitres Oil
\N \N Curry leaf sprigs
½ \N Lemon grass stem
2 cgs Cinnamon stick
½ teaspoon Turmeric
500 millilitres Stock



===========================> 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 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.

ISBN #962 224 010 0

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