Chicken Buriyani

Ingredients

1 chicken 60 g onion 2 fresh chillies 25 g coconut 100 fresh cashewnuts 2 cloves 2 cardamoms 4 eggs 1/2 tsp turmeric 1 tsp salt 60 ml tomato paste 60 g yoghurt 1 tsp paprika 1 tsp chilli powder 3 tsp curry paste 50 ml oil sprig curry leaves 60 ml water 25 g raisins	Advertisements

Preparation
 
Rice: 225 g basmathi rice 60 g onion 3 cardamoms 3 cloves 50 ml oil
sprig curry leaves 1/2 stem lemon grass 2 cm cinnamon stick 1/2
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

 

 
Servings: 1

 

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