Recipe - Sri Lanka Chicken Buriyani

source
"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
One half teaspoon Turmeric
1 teaspoon Salt
60 ml Tomato paste
60 g Yogurt
1 teaspoon Paprika
1 teaspoon Chile powder
3 teaspoon 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
One half Lemon grass stem
2 cg Cinnamon stick
One half teaspoon Turmeric
500 ml Stock

=========================== Directions ========================

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.

ISBN #962 224 010 0

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini