Sri Lankan Chicken Biriyani

Experience the vibrant flavors of Sri Lankan cuisine with this irresistible Sri Lankan Chicken Biriyani, a fragrant and flavorful one-pot dish that’s perfect for special occasions or a comforting family meal. This recipe combines tender, marinated chicken infused with yogurt and warming spices like garam masala, turmeric, and chili powder, layered with fragrant basmati rice simmered with aromatic whole spices like cinnamon, cardamom, and cloves. Topped with crispy fried onions, fresh mint, and coriander, and finished with a luxurious drizzle of saffron milk and ghee, this biriyani is slow-cooked (dum method) to perfection, ensuring every bite is bursting with rich, layered flavors. Serve this authentic dish with a side of cooling raita, pickles, or boiled eggs for an unforgettable meal that highlights the bold and aromatic essence of Sri Lankan culinary heritage.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 3 cups Basmati rice
• 1.5 kg Chicken (bone-in pieces)
• 3 large Onion (thinly sliced)
• 2 medium Tomatoes (chopped)
• 200 ml Plain yogurt
• 3 tablespoons Ginger garlic paste
• 4 pieces Green chilies (slit)
• 1 cup Fresh coriander leaves (chopped)
• 1 cup Fresh mint leaves (chopped)
• 0.5 cup Milk
• 1 pinch Saffron strands
• 2 inches Cinnamon stick
• 6 pods Green cardamom
• 6 pieces Cloves
• 2 leaves Bay leaves
• 1 teaspoon Turmeric powder
• 2 teaspoons Coriander powder
• 1.5 teaspoons Cumin powder
• 2 teaspoons Red chili powder
• 1 teaspoon Garam masala
• 2 teaspoons Salt
• 4 tablespoons Cooking oil
• 2 tablespoons Ghee (clarified butter)
• 0.5 cup Cashew nuts (optional)
• 0.25 cup Raisins (optional)

Directions

Step 1

Rinse basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

Step 2

Marinate the chicken with yogurt, 1 tablespoon of ginger garlic paste, turmeric, coriander powder, cumin powder, red chili powder, and salt. Let it sit for at least 30 minutes.

Step 3

Heat 3 tablespoons of oil in a large pot and fry the sliced onions until golden brown. Remove half of the fried onions and set them aside for garnish.

Step 4

In the same pot, add remaining ginger garlic paste and cook for 1-2 minutes. Add chicken and cook until it is seared on all sides.

Step 5

Add chopped tomatoes, green chilies, mint leaves, and coriander leaves to the chicken. Stir well, cover, and let it cook on medium heat for about 20 minutes, or until the chicken is tender.

Step 6

While the chicken cooks, boil water in another pot and add the cinnamon stick, cardamom, cloves, bay leaves, and 1 teaspoon of salt. Add the soaked rice and parboil it for 6-8 minutes. Drain and set aside.

Step 7

Heat the milk slightly and add saffron strands to it to create saffron milk. Set aside.

Step 8

Assemble the biriyani: Layer half of the cooked rice in the pot with the chicken. Top with fried onions, cashew nuts, raisins (if using), and half of the saffron milk. Repeat with the remaining rice and toppings.

Step 9

Drizzle ghee over the top layer and cover the pot with a tight-fitting lid or aluminum foil to prevent steam from escaping.

Step 10

Place the pot on very low heat and let it cook (dum) for 20 minutes to allow the flavors to meld and the rice to absorb the chicken juices.

Step 11

Gently fluff the rice before serving. Serve hot with raita, sliced boiled eggs, or pickles for a complete meal.

Nutrition Facts

Serving size	(3782.9g)

Amount per serving	% Daily Value*
Calories	5695.8

Total Fat 326.1g	0%
Saturated Fat 92.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1285.1mg	0%
Sodium 6118.2mg	0%
Total Carbohydrate 363.8g	0%
Dietary Fiber 58.3g	0%
Total Sugars 86.0g
Protein 340.5g	0%

Vitamin D 174.4IU	0%
Calcium 2138.7mg	0%
Iron 79.6mg	0%
Potassium 9615.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 23.7%

Carbs: 25.3%