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October 2018

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Sri Lanka Chicken Buriyani Recipe

Sri Lanka Chicken Buriyani recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sri Lanka Chicken Buriyani recipe  PDF


and gt source and lt A taste of Sri Lanka By Indra Jayasekera CHICKEN BURIYANI 1 Chicken
60 g Onion
2 Chile, fresh
25 g Coconut
100 Nuts, cashew fresh
2 Clove
2 Cardamom
4 Eggs
1/2 ts Turmeric
1 ts Salt
60 ml Tomato paste
60 g Yogurt
1 ts Paprika
1 ts Chile powder
3 ts Curry paste
50 ml Oil
Curry leaf sprigs 60 ml water
25 g Raisins
RICE 225 g Rice, basmati
60 g Onion
3 Cardamom
3 Clove
50 ml Oil
Curry leaf sprigs 1/2 Lemon grass stem
2 cg Cinnamon stick
1/2 ts Turmeric
500 ml Stock
and gt Directions and lt 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, mi 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

Sri Lanka Chicken Buriyani recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
512 people have voted
Last Reviewed on 2018-10-17



Wednesday, Oct 17 2018 Download & Print Sri Lanka Chicken Buriyani recipe  PDF   Rice recipes RSS   New

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