Sri Lankan Biriyani

Ingredients(for 1 generous plate (approx. 250g cooked Biriyani))

• 1 cup (uncooked) Basmati rice (long grain, washed and soaked 20 minutes)
• 200g Skinless chicken breast (cut into bite-sized pieces)
• 2 tbsp Low-fat plain yogurt
• 1 medium Onion (thinly sliced)
• 3 Garlic cloves (finely minced)
• 1 inch Fresh ginger (grated)
• 8-10 Curry leaves (karapincha)
• 1 small piece Pandan leaf (rampe, tied in a knot)
• 1 small Tomato (chopped)
• 1 Green chili (sliced, adjust to taste) - optional
• 1 tbsp Sri Lankan Biriyani masala (or use a blend of cumin, coriander, cinnamon, cardamom, cloves)
• 1/4 tsp Turmeric powder
• a pinch Saffron strands (soaked in 1 tbsp warm water) - optional
• to taste Salt
• 1/4 tsp Black pepper (freshly ground)
• 1 tbsp Olive oil (or coconut oil)
• 2 tbsp Cilantro leaves (fresh, chopped, for garnish) - optional
• 2 tsp Fried shallots (for garnish (optional)) - optional

Instructions

1. 1

   Wash and soak the basmati rice for 20 minutes. Drain before cooking.

   5 minutes

   Soaking rice helps achieve long, fluffy grains.

2. 2

   In a bowl, marinate chicken with yogurt, half the biriyani masala, turmeric, half the garlic, and a pinch of salt. Set aside while preparing other ingredients.

   5 minutes

   Marinating tenderizes the chicken and infuses it with flavor.

3. 3

   Heat olive oil in a non-stick pan. Add onions, sauté until golden. Add remaining garlic, ginger, curry leaves, and pandan leaf. Sauté until fragrant.

   5 minutes

   Fry onions slowly for deeper flavor.

4. 4

   Add marinated chicken to the pan. Cook on medium heat until chicken is sealed and lightly browned. Add tomatoes and green chili. Stir in remaining biriyani masala and black pepper. Cook for 5 minutes until chicken is just cooked through.

   7 minutes

   Don’t overcook the chicken to keep it juicy.