How to make a Sri Lankan Chicken Biriyani

“My approach to making Biryani/Buriyani combines elements from both styles of preparation. Firstly, I begin by cooking the chicken in a fragrant curry infused with spices, yogurt, and fresh herbs. This allows the chicken to impart its flavors into the broth while also absorbing the rich blend of spices and the tenderizing effect of yogurt. Once the chicken is cooked to perfection, I remove it from the curry.

Next, I add the soaked rice directly into the flavorful broth, adjusting the water level, salt, and any desired sour notes to achieve the perfect balance of flavors. The rice simmers gently in the seasoned broth until it reaches its ideal texture, absorbing the aromatic essence of the curry.

Meanwhile, I enhance the chicken pieces by seasoning them with additional spices, ensuring each piece is coated thoroughly. I then air-fry, deep-fry, or bake the chicken until the skin achieves a delicious golden brown hue, adding an extra layer of flavor and texture to the dish.

Finally, I assemble the Biryani/Buriyani by layering the fragrant rice and succulent chicken pieces, creating a harmonious marriage of flavors and textures that delights the senses with every bite.”

This revised version maintains the essence of your original method while enhancing clarity and coherence.

How to decide the amount of water to put in to make rice?

Determining the appropriate amount of water for cooking rice depends on several factors, including the type of rice used, the moisture content released by the accompanying ingredients such as chicken, and the degree of evaporation during cooking.

Typically, when washing rice, each cup of rice absorbs approximately 1/4 cup of water. As a general guideline, I employ a ratio of 1 1/2 cups of water for every cup of washed and drained rice when utilizing an instant pot. However, if employing a rice cooker or stove-top method, you may find it necessary to adjust the water quantity slightly.

To ensure accuracy, you can consult the measuring guide located within the cooking vessel, or alternatively, employ the knuckle test using a spoon. This entails ensuring the water level is slightly less than an inch above the surface of the rice. I advise against using your finger to perform this test immediately after adding rice, as the liquid may be hot.

In instances where “Keeri Samba” rice is utilized, this particular variety exhibits forgiving qualities, allowing for a more flexible approach to water measurement.

For a perfectly balanced meal experience, consider serving this Sri Lankan Chicken Biryani alongside a refreshing yogurt salad or Raita, complemented by Mint Sambol and hard-boiled eggs.

Once you’ve had a chance to prepare and enjoy this recipe, I’d greatly appreciate hearing about your experience. Your feedback is invaluable to me! Feel free to share your thoughts and any questions you may have in the comment section below.

Ingredients:

For the Chicken Marinade:

500g chicken, cut into pieces
1 cup plain yogurt
2 tablespoons ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
Salt to taste

For the Rice:

2 cups basmati rice, washed and soaked for 30 minutes
4 cups water
2 cloves
2 cardamom pods
1 cinnamon stick
Salt to taste

For the Biriyani:

3 tablespoons ghee or oil
2 onions, thinly sliced
2 tomatoes, chopped
2 green chilies, slit lengthwise
1/2 cup chopped coriander leaves (cilantro)
1/2 cup chopped mint leaves
1/4 cup fried onions (optional, for garnish)
Juice of 1 lime or lemon

Instructions:

1. Marinate the Chicken:

In a large mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, ground coriander, ground cumin, and salt.
Mix well until the chicken is evenly coated with the marinade ingredients.
Cover the bowl with plastic wrap or a lid and let the chicken marinate in the refrigerator for at least 1 hour. This allows the flavors to penetrate the chicken and make it tender.

2. Prepare the Rice:

In a large pot, bring 4 cups of water to a boil over medium-high heat.
Drain the soaked basmati rice and add it to the boiling water.
Add the cloves, cardamom pods, cinnamon stick, and salt to the pot.
Stir gently and let the rice cook until it is about 70% cooked. This usually takes around 5-6 minutes.
Once the rice is partially cooked, remove it from the heat and drain it using a fine-mesh strainer. Set aside.

3. Cook the Chicken:

In a large, deep pan or Dutch oven, heat the ghee or oil over medium heat.
Add the thinly sliced onions to the pan and sauté them until they turn golden brown and caramelized. This usually takes about 8-10 minutes.
Once the onions are caramelized, add the marinated chicken pieces along with any remaining marinade in the bowl.
Cook the chicken, stirring occasionally, until it is cooked through and tender. This typically takes around 8-10 minutes.

4. Layer the Biriyani:

Once the chicken is cooked, spread it evenly in the pan to form a single layer.
Layer the partially cooked rice on top of the chicken in an even layer.
Sprinkle the chopped tomatoes, slit green chilies, chopped coriander leaves, and chopped mint leaves over the rice layer.
Squeeze the lime or lemon juice over the top of the rice and chicken.

5. Finish Cooking:

Cover the pan tightly with a lid to trap the steam and flavors inside.
Reduce the heat to low and let the biriyani cook for 20-25 minutes. This allows the flavors to meld together and the rice to absorb the aromatic spices.
Alternatively, you can place the covered pan in a preheated oven at 350°F (180°C) and bake the biriyani for the same amount of time.

6. Serve:

Once the biriyani is fully cooked, remove it from the heat and let it rest for a few minutes.
Gently fluff the rice and chicken layers using a fork or spoon to mix them together.
Garnish the biriyani with fried onions for an extra layer of flavor and texture, if desired.
Serve the Sri Lankan Chicken Biriyani hot with raita (yogurt sauce), sliced cucumbers, or your favorite side dishes.

Enjoy the rich and aromatic flavors of this traditional Sri Lankan dish!