🍗 Sri Lankan Chicken Biryani Recipe
📝 Ingredients:
For the Chicken Marinade:
500g chicken (with bone or boneless)
1 tbsp yogurt
1 tsp salt
1 tsp turmeric powder
1 tsp chili powder
1 tsp garam masala
1 tbsp ginger garlic paste
Juice of ½ lime
For the Rice:
2 cups basmati rice (washed and soaked for 30 minutes)
1 bay leaf
2 cloves
2 cardamom pods
1 cinnamon stick
Salt to taste
For the Biryani:
2 tbsp ghee or oil
1 onion (thinly sliced)
1 tomato (chopped)
1 tsp cumin seeds
½ tsp fennel seeds
1 tsp biryani masala (optional)
A few mint and coriander leaves
1 cup thick coconut milk (or plain milk)
A few drops of rose water or pandan leaf (optional)
🍳 Instructions:
1. Marinate the Chicken:
Mix chicken with yogurt, salt, turmeric, chili powder, garam masala, ginger garlic paste, and lime juice. Cover and let it marinate for at least 30 minutes (or overnight for best flavor).
2. Cook the Rice:
Boil water with bay leaf, cloves, cardamom, cinnamon, and salt. Add soaked rice and cook until 70% done. Drain and set aside.
3. Prepare the Chicken Curry:
Heat ghee in a pan, sauté sliced onions until golden brown. Add cumin, fennel seeds, and tomato. Cook until soft. Add marinated chicken and cook until done and thick. Add coconut milk and a few mint and coriander leaves. Simmer for 5 minutes.
4. Layer the Biryani:
In a large pot, layer chicken curry at the bottom, then add rice on top. Sprinkle mint leaves, fried onions, and rose water. Cover tightly.
5. Dum Cooking (Steaming):
Seal the pot with a tight lid or foil. Cook on very low flame for 15–20 minutes.
6. Serve:
Gently mix before serving. Serve hot with raita, boiled eggs, or fried chicken.
🌟 Tips:
For more flavor, use homemade biryani masala.
Add saffron milk for authentic aroma and color.
Comments
Post a Comment