How to Make Kottu Buriyani (Traditional & Healthy Version)
Kottu Buriyani is a vibrant and flavorful Sri Lankan rice dish that seamlessly blends the spices and techniques of classic biryani with the street-food energy of kottu. Originating from bustling food stalls across Sri Lanka, this unique fusion is beloved for its medley of chopped roti, aromatic basmati rice, tender chicken, and an array of fresh vegetables, all stir-fried together with robust Sri Lankan spices. Each bite offers a delightful combination of textures and flavors, making Kottu Buriyani a true celebration of Sri Lankan culinary creativity. The dish is a favorite among locals, especially in urban centers where quick, satisfying meals are in high demand. Traditionally, Kottu Buriyani is crafted using leftover roti and rice, making it an ingenious way to minimize waste and create a mouthwatering meal. The lively clatter of metal blades on hot griddles is synonymous with Sri Lankan street food culture and perfectly encapsulates the communal spirit of sharing good food. For those seeking a health-conscious option, this recipe uses lean chicken breast, loads of fresh vegetables, and minimal oil, making it suitable for anyone tracking their calories or seeking a wholesome Sri Lankan meal. Whether you’re new to Sri Lankan cuisine or a lifelong fan, Kottu Buriyani is a must-try dish that brings both tradition and innovation to your plate.
Ingredients
- 2 cups Cooked basmati rice (ideally a day old)
- 2 pieces Whole wheat godamba roti (shredded)
- 200g Chicken breast (cut into bite-sized pieces)
- 1 medium Onion (sliced)
- 1 small Carrot (julienned)
- 1/2 cup Leeks (chopped)
- 1/2 cup Green beans (chopped)
- 2 Green chilies (sliced)
- 2 tbsp Low-fat yogurt
- 1 tbsp Curry powder (Sri Lankan curry powder)
- 1/2 tsp Turmeric powder
- 1 tsp Ginger garlic paste
- to taste Salt
- 1/2 tsp Black pepper (freshly ground)
- 1 tbsp Coconut oil (or sunflower oil)
- 2 tbsp Fresh coriander (chopped, for garnish)
Step-by-step instructions
Step 1 · Marinate the chicken pieces with low-fat yogurt
Marinate the chicken pieces with low-fat yogurt, curry powder, turmeric, ginger garlic paste, and a pinch of salt. Let it rest for 10 minutes for maximum flavor.
Step 2 · Heat coconut oil in a large wok or pan over medium heat
Heat coconut oil in a large wok or pan over medium heat. Add sliced onions and green chilies; sauté until fragrant and lightly golden.
Step 3 · Add marinated chicken to the pan
Add marinated chicken to the pan. Cook until the chicken is tender and cooked through.
Step 4 · Add carrots
Add carrots, leeks, and green beans. Stir-fry for 3-4 minutes until vegetables are just tender but still crisp.
Step 5 · Add shredded godamba roti and cooked basmati rice to the pan
Add shredded godamba roti and cooked basmati rice to the pan. Mix thoroughly, chopping and combining with two spatulas to distribute ingredients evenly.
Step 6 · Season with black pepper and additional salt as needed
Season with black pepper and additional salt as needed. Stir-fry everything together for another 3 minutes until heated through.
Step 7 · Garnish with fresh coriander
Garnish with fresh coriander. Serve hot with a wedge of lime or extra yogurt on the side.
Why this recipe is healthy
By using minimal oil, lean meats, and whole grains, this Kottu Buriyani recipe supports weight management and heart health. The abundant vegetables boost nutrient density, making it a wholesome choice for those tracking their calories or aiming for a balanced diet. This Sri Lankan classic can be enjoyed guilt-free, providing energy without excess calories or unhealthy fats.
A note on tradition
Kottu Buriyani is a modern Sri Lankan creation, fusing the beloved Kottu Roti and festive biryani into a single, crowd-pleasing dish. It is especially popular in urban areas and is enjoyed by people of all backgrounds. Street food vendors across Sri Lanka cook it fresh to order, especially during celebrations, gatherings, or as a comforting meal after a long day.