Sri Lankan Chicken Biriyani Recipes
SRI LANKAN CHICKEN BIRIYANI
Super nutty , fruity, chicken dish.I cooked this yesterday and it was super. This is a one pot dish so not too much washing up, (that's a bonus) I served this with naan bread, but a crusty bread would work well.
Provided by Brian Holley
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large pan and fry the onions till golden brown.
- melt the butter in the same pan.
- Add the peas, raisins and fry for 1 minute.
- Remove the onion peas and raisins, leaving the fat and oil in the pan. Set on one side till later.
- Turn the heat down and cook the chilli powder, curry powder, curry leaves, garlic and ginger for 4 minutes.
- Add the meat and black pepper, cook for 10 minutes.
- Add the tomatoes, cloves, cinnamon, turmeric and salt and cook for 2 minutes.
- Add 1 1/2 cups of water and cook till the meat is almost cooked.
- Remove 1/2 cup of the gravy and set aside.
- Add the rice to the pan with just enough water to cook the rice, stir and cover the pot. Cook on low heat for about 18 mins till rice is cooked.
- Serve garnished with the the onions, peas and raisins,and nuts, and the gravy on the side. A simple pineapple curry goes well with this dish, even the kids love it.
Nutrition Facts : Calories 1054.6, Fat 47.1, SaturatedFat 14.2, Cholesterol 108, Sodium 424.3, Carbohydrate 123.5, Fiber 7.7, Sugar 25.7, Protein 37.5
CHICKEN BIRIYANI
Taken from the Reader's Digest Great Recipes for Good Health Cookbooki. This quick version of the Indian dish is a perfect way to use up leftover chicken or turkey can be substituted.
Provided by jonesies
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Cook the rice according to package directions, omitting the salt but adding 2 of the garlic cloves, the cinammon stick and the bay leaf. When rice is done, discard the garlic, cinnamon and bay leaf.
- Meanwhile, in a blender or food processor, make a paste of the onion, ginger, lemon juice, cumin, coriander, turmeric, cinnamon, cloves, cardamom, pepper and remaining garlic by blending for 10 to 15 seconds.
- Transfer the past to a large bowl and blend in the hyogurt. Add teh chicken, tossing to coat well.
- Place the rice in an ungreased shallow 1 1/2 quart casserole, spoon the chicken mixture on top, cover, and bake for 35 minutes. Toward the end of the baking period, steam the cabbage for 10 minutes over boiling water until it is tender but still crisp.
- Cluster the cabbage and apple in the center of the biriyani casserole. Serve immediately.
Nutrition Facts : Calories 198, Fat 1.4, SaturatedFat 0.7, Cholesterol 3.7, Sodium 56.4, Carbohydrate 40.5, Fiber 2.6, Sugar 10.2, Protein 6.5
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