Sri lanka chicken buriyani
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Sri lanka chicken buriyani
  Chicken    Poultry    Grains  
Last updated 6/12/2012 1:24:41 AM. Recipe ID 58322. Report a problem with this recipe.
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      Title: Sri lanka chicken buriyani
 Categories: Poultry, Grains
      Yield: 1 Servings
 
           ---------> source <---------
           "A taste of Sri Lanka"
           By Indra Jayasekera

MMMMM----------------------CHICKEN BURIYANI---------------------------
      1    Chicken
     60 g  Onion
      2    Chile, fresh
     25 g  Coconut
    100    Nuts, cashew; fresh
      2    Clove
      2    Cardamom
      4    Eggs
    1/2 ts Turmeric
      1 ts Salt
     60 ml Tomato paste
     60 g  Yogurt
      1 ts Paprika
      1 ts Chile powder
      3 ts Curry paste
     50 ml Oil
           Curry leaf sprigs
     60 ml -water
     25 g  Raisins

MMMMM----------------------------RICE---------------------------------
    225 g  Rice, basmati
     60 g  Onion
      3    Cardamom
      3    Clove
     50 ml Oil
           Curry leaf sprigs
    1/2    Lemon grass stem
      2 cg Cinnamon stick
    1/2 ts Turmeric
    500 ml Stock
 
  ===========================> 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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Recipe ID 58322 (Apr 03, 2005)

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