Kac Para Yarismasi

Arthritis Diet and Exercises

Exotic Sri Lankan Chicken Biryani


This mouth-watering Sri Lankan Biryani merges
the flavours of India with a gorgeous twist from the land down under. The most delectable biryani comes together
when you combine various elements. And our first element will be caramelised
onions. In a large skillet, melt some
ghee over medium heat. Add to this some onions which have been thinly
sliced. Stir occasionally and cook until they soften
and turn golden brown. This should take about 20-25 minutes. Once done, keep them aside. Meanwhile, soak washed basmati rice in cold
water for about 30 minutes. In a separate bowl, add a few strands of saffron
and soak it in warm water. Onto the spices This unique mixture is what
gives this biryani it’s signature Sri Lankan taste. Combine some fragrant cardamom some vibrant
coriander seeds spicy black peppercorns warm cloves and some sweet cinnamon. Grind these into a coarse powder. Once ground, add the masala to some yogurt
along with some chili powder turmeric and some salt. We will use this mixture to marinate the chicken. The best part of making a biryani is infusing
all the flavours into the meat. Let the chicken marinate for at least 30 mins
or even overnight if time permits. Now, let’s get to cooking. In a large pot, heat some ghee over medium-high
heat. Add some bay leaves, a few pods of cardamom,
some cinnamon and a few cloves and cook until the fragrance of spices wafts through your
kitchen. Add in the marinated chicken and let it cook
for 5 mins before adding in some chunky potatoes tomatoes half of your caramelised
onions and some salt. Stir occasionally and cook until the mixture
turns saucy and delicious and until the potatoes soften This should take about 15 minutes. While it cooks, add some yogurt to your now
drained rice. This makes the rice more tender. Now add it to the semi-cooked chicken. Then add some of your saffron water. Mix it well so everything is combined. Now add just enough water to barely cover
the rice. Cover it and let this cook on low heat and stir occasionally to keep the rice from sticking
to the bottom. We’ll now prep the final optional step of
the recipe. Heat a generous amount of ghee in a saucepan
and add some cardamom pods some cloves a pinch of salt. Let the ghee infuse with the spices for a
few minutes. When the rice is fluffy and the potatoes and
meat are tender, you know your biryani is ready. Turn off the heat and add the spiced ghee
before serving. Garnish with some fresh coriander and plate
it up with a light raita, top it off with some boiled eggs, and add in the rest of your caramelised
onions. Now your biryani is ready to serve. All the hard work is worth it when you take
that first bite of this fragrant Sri Lankan biryani Serve it hot and make it a family affair. Thanks for watching and until next time, stay
tuned and stay Glamrs.

33 thoughts on “Exotic Sri Lankan Chicken Biryani

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  2. ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹๐Ÿ’ฏ๐Ÿ’ฏ๐Ÿ’ฏ๐Ÿ’ฏ๐Ÿ’ฏ๐Ÿ’ฏ๐Ÿ’ฏ๐Ÿ’ฏ๐Ÿ’ฏ

  3. Okay, now I know to not trust Glamrs videos. I'm Sri Lankan and while we are have the best cinnamon in the world, we don't really use it like this. Also, stop with the cloves. It's making me anxious. I will never take a bite if I know there are more chance of finding 5 cloves in one mouthful.
    And since when are we exotic to Indians? Bro, we are the same. Don't be white.

  4. I never heared about this type of biryani in srilanka…can you tell me which part of biryani this one..i never heared that saffron for srilankan biryani…where is ginger and garlic paste …srilankan cooking they use fried onion not caramalize onion…

  5. We donโ€™t use saffron. We donโ€™t use so much cinnamon. Youโ€™ve also omitted cumin and ginger and garlic paste.. Most people also use curry leaves and pandanus leaves instead of bay leaves.
    No hate. Just constructive criticism.

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