Biryani is a very popular dish in Sri Lanka. Whenever we visit Sri Lanka,We always go to this fast food restaurant called “Big Bite” where they only sell biryani and biryani related side dishes. Many like to make this delicious main dish, but stop thinking of making it as they have to buy spices that they may not use again for a long time.
The recipe I am sharing today is from my mom and this is the biryani dish she kept making since I was a kid. For this, I am going to use ingredients that are already available in Sri Lankan kitchens and it is fairly easy to prepare as it is one pot dish.
This Sri Lankan style chicken biryani is a must try. Before I forget, karapincha sambola and a boiled egg go really well with this particular recipe.
- 850 g of basmati rice
- 1 large potato- cut in to cubes
- 1 kg chicken – cut in to small pieces
- 1 medium size tomato
- 1 inch cube of ginger root- crushed
- 4 cloves of garlic- crushed
- 1 1/2 tsp of Sri Lankan row curry powder
- 1/4 of turmeric
- 2 pieces from a pandan leaf
- 4 cardamom
- 5 cloves
- Cooking oil
- Salt to taste
On medium heat, in a deep pan, stir fry pandan leaves, crushed ginger, crushed garlic, cardamoms and cloves together. Then, add sliced onions and stir fry until they are light golden brown. Take your tomato pieces and mix them with the stir fried ingredients for 30 seconds. Then add the chicken and mix well. Pour 1 l of water in to the pan. When chicken is partially cooked, add the potato cubes. Mix well. While chicken is cooking, wash your basmati rice grains and keep it a side. When the chicken is almost cooked, but not fully cooked, add that basmati rice to the pan and mix thoroughly. Then, add more water as rice should cook. Cover the pan with a lid and let everything cook well. Don’t forget to mix the rice carefully once in a while. When the rice is fully cooked, turn off the heat.