Sri Lanka Chicken Biriyani

Recipe Ingredients

1		Chicken
60		Onion
2		Chile - fresh
25		Coconut
100		Nuts - cashew, fresh
2		Clove
2		Cardamom
4		Eggs
1/2 teaspoon	2.5ml	Turmeric
1 teaspoon	5ml	Salt
60		Tomato paste
60		Yogurt
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Chile powder
3 teaspoons	15ml	Curry paste
50		Oil
		Curry leaf sprigs
60		-water
25		Raisins
		Rice
225		Rice - basmati
60		Onion
3		Cardamom
3		Clove
50		Oil
		Curry leaf sprigs
1/2		Lemon grass stem
20		Milligrams cinnamon stick
1/2 teaspoon	2.5ml	Turmeric
500		Stock

Recipe Instructions

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.

Source:
A taste of Sri Lanka" Indra Jayasekera

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