Chicken Buriyani
Ingredients
1 chicken
60 g onion
2 fresh chillies
25 g coconut
100 fresh cashewnuts
2 cloves
2 cardamoms
4 eggs
1/2 tsp turmeric
1 tsp salt
60 ml tomato paste
60 g yoghurt
1 tsp paprika
1 tsp chilli powder
3 tsp curry paste
50 ml oil sprig curry leaves
60 ml water
25 g raisins
Preparation
Rice: 225 g basmathi rice 60 g onion 3 cardamoms 3 cloves 50 ml oil
sprig curry leaves 1/2 stem lemon grass 2 cm cinnamon stick 1/2
teaspoon turmeric 500 ml stock
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. From "A taste of Sri Lanka"
by Indra Jayasekera, ISBN #962 224 010 0
Servings: 1
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Our Chicken Recipes section offers something for everyone, from chicken soup to roast chicken.
“That fellow Béchameil has all the luck! I was serving breast of chicken á la crème more than 20 years before he was born, but I have never had the chance of giving my name to even the most modest sauce.”
Duke of Escars, 17th century
“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious chicken dish on the buffet table at some fance dress ball?”
X. Marcel Boulestin, chef.
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