Sri Lankan Chicken Biriyani

Recipe by Brian Holley
READY IN: 45mins




  • Heat the oil in a large pan and fry the onions till golden brown.
  • melt the butter in the same pan.
  • Add the peas, raisins and fry for 1 minute.
  • Remove the onion peas and raisins, leaving the fat and oil in the pan. Set on one side till later.
  • Turn the heat down and cook the chilli powder, curry powder, curry leaves, garlic and ginger for 4 minutes.
  • Add the meat and black pepper, cook for 10 minutes.
  • Add the tomatoes, cloves, cinnamon, turmeric and salt and cook for 2 minutes.
  • Add 1 1/2 cups of water and cook till the meat is almost cooked.
  • Remove 1/2 cup of the gravy and set aside.
  • Add the rice to the pan with just enough water to cook the rice, stir and cover the pot. Cook on low heat for about 18 mins till rice is cooked.
  • Serve garnished with the the onions, peas and raisins,and nuts, and the gravy on the side. A simple pineapple curry goes well with this dish, even the kids love it.