Chicken Biryani – Traditional Sri Lankan Style

Step 1: Prepare Ginger Garlic Paste

Using a mortar and pestle, crush the ginger until it forms a paste. Then add garlic cloves and crush until a smooth paste is formed. Transfer the ginger garlic paste to a small bowl.

Step 2: Marinate Chicken

In a large pot, add the chicken pieces. Season with 1 tsp salt powder, 4 tbsp chili powder, 1 tbsp turmeric powder, 10 tbsp coconut oil, 10 tbsp curd, and the juice of 1 lime. Mix thoroughly with your hands, ensuring all chicken pieces are well coated. Marinate for 30 minutes.

Step 3: Soak Basmati Rice

Wash 2 kg of basmati rice thoroughly with water. Drain the water and soak the rice in fresh water for 20 minutes.

Step 4: Prepare Biryani Powder

In a large pan, dry roast 8 tbsp coriander, 2 tbsp fennel seeds, 4 tbsp cumin seeds, 1 tbsp black pepper, 1 stick cinnamon, 5-6 dried chilies, 1/4 cup curry leaves, 1/4 cup pandan leaves, 10 cardamom pods, and 10 cloves until fragrant and slightly browned. Transfer the roasted spices to a grinding stone and grind them into a fine powder. Add 1 tbsp turmeric powder and 4 tbsp chili powder to the ground spices and mix well.

Step 5: Prepare Vegetables for Gravy

Slice the onions, slit the green chilies, dice the tomatoes, and chop the coriander and mint leaves. Keep them ready for the gravy.

Step 6: Cook Gravy Base

In a large cooking pot, heat 6 tbsp ghee oil and 8 tbsp coconut oil. Add the sliced onions and sauté until translucent. Add the slit green chilies and diced tomatoes, cooking until they soften. Stir in the chopped coriander leaves and mint leaves. Finally, add 6 tbsp of the prepared biryani powder and mix well, cooking for a few minutes until fragrant and the oil separates.

Step 7: Add Marinated Chicken

Carefully add the marinated chicken pieces to the cooked gravy base. Stir well to combine the chicken with the spices. Cover the pot and let it cook until the chicken is tender and releases its juices.

Step 8: Add Soaked Basmati Rice

Drain the soaked basmati rice and add it directly over the cooked chicken in the pot. Pour in 4 cups of water. Add 10 cardamom pods, 10 cloves, 1 stick cinnamon, 2 biriyani flowers (star anise), 1/4 cup curry leaves, and 2 tbsp coconut oil. Gently stir to combine the rice with the chicken and spices, ensuring the rice is evenly distributed.

Step 9: Cook Biryani

Cover the pot tightly and cook the biryani on low heat until the rice is fully cooked and all the water is absorbed. Once cooked, gently fluff the rice with a wooden spoon.

Step 10: Prepare Minchi Sambol

On a grinding stone, grind 1 cup mint leaves, 1 inch ginger, 4-5 garlic cloves, 3-4 green chilies, and 1 small red onion until a coarse paste is formed. Add 1 tsp black pepper powder, 1 tsp salt powder, 1/2 cup scraped coconut, and the juice of 1/2 lime. Mix well with your hands until all ingredients are combined.

Step 11: Prepare Tomato Sambol

In a bowl, combine 1 medium sliced red onion, 2-3 sliced green chilies, and 2 medium sliced tomatoes. Season with 1 tsp salt powder, 1 tsp black pepper powder, and the juice of 1/2 lime. Mix well with your hands.

Step 12: Fry Eggs

Boil 10 eggs. Peel them and shallow fry in a small pot with a little oil until golden brown on all sides.

Step 13: Serve Biryani

Serve the hot Chicken Biryani on a plate. Garnish with a fried egg, a slice of pineapple, a spoonful of tomato sambol, and a dollop of minchi sambol.

• Marinating the chicken for at least 30 minutes allows the flavors to penetrate deeply.

• Soaking the basmati rice ensures it cooks evenly and remains fluffy.

• Adjust the amount of green chilies and chili powder according to your spice preference.

• Using fresh ingredients for the biryani powder enhances the overall aroma and taste of the dish.

• For a vegetarian option, replace chicken with paneer or mixed vegetables.

• Add other whole spices like bay leaves or mace for additional flavor complexity.

• Serve with raita (yogurt dip) for a cooling contrast to the spicy biryani.