Sri Lanka Chicken Buriyani

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25 g Raisins
1 ts Salt
1/2 ts Turmeric
50 ml Vegetable oil
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By Indra Jayasekera
60 g Onion
1/2 Lemon grass stem
Curry leaf sprigs
1 ts Paprika
225 g Rice, basmati
25 g Coconut
2 Cardamom
3 Cardamom
1/2 ts Turmeric
500 ml Vegetable stock
60 g Yogurt
2 cg Cinnamon
1 Chicken
1 ts Chile powder
2 Clove
50 ml Vegetable oil
3 ts Curry paste
Curry leaf sprigs
60 g Onion
4 Eggs
60 ml Tomato paste
60 ml -water
3 Clove
"A taste of Sri Lanka"
2 Chile, fresh
100 Nuts, cashew; fresh

Original recipe makes 1 Servings



===========================> 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

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