Sri Lankan Chicken Biryani

Here's a recipe for Sri Lankan biriyani:

Ingredients:

2 cups of basmati rice

500g chicken (or beef, mutton or vegetable)

1 cup of plain yogurt

2 tbsp. of ginger garlic paste

1 large onion, sliced

2 green chilies, sliced

1 cinnamon stick

3 cardamom pods

3 cloves

1 tsp of cumin seeds

1 tsp of coriander seeds

1 tsp of fennel seeds

1 tsp of mustard seeds

1 tsp of turmeric powder

1 tsp of chili powder

Salt to taste

1/4 cup of oil

2 cups of water

Handful of cashew nuts and raisins

Chopped coriander leaves for garnish

Instructions:

Rinse the rice in cold water and soak for at least 30 minutes. Drain and set aside.

In a bowl, mix the chicken (or meat/vegetable) with yogurt and ginger garlic paste. Add salt to taste and mix well. Marinate for at least 30 minutes.

Heat the oil in a large pot and fry the onions until they are golden brown. Remove the onions and set aside.

In the same oil, add the marinated chicken and fry until browned. Remove the chicken and set aside.

In the same oil, add the cinnamon stick, cardamom pods, cloves, cumin seeds, coriander seeds, fennel seeds, and mustard seeds. Fry for a few seconds until fragrant.

Add the green chilies, turmeric powder, and chili powder and fry for a few more seconds.

Add the rice and fry for a few minutes until it's coated with the spices and oil.

Add the fried chicken, half of the fried onions, cashew nuts, raisins, and water. Mix well.

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook for 15-20 minutes or until the rice is cooked and the liquid is absorbed.

Garnish with the remaining fried onions and chopped coriander leaves. Serve hot with raita or any other side dish of your choice.

Enjoy your delicious Sri Lankan biriyani!