Fragrant Chicken Biryani

🕒 Prep: 15 mins 👨‍🍳 Cook: 25 mins 🍽️ Serves: 4 📊 Medium

This authentic Sri Lankan fish curry brings together the perfect balance of spices, tanginess from goraka, and richness from coconut milk. It's a staple in Sri Lankan coastal cuisine and pairs perfectly with steamed rice.

Ingredients

  • 2 cups Basmati rice
  • 1 kg Chicken thighs
  • 3 large Onions, thinly sliced
  • 1 cup Yogurt
  • 2 tbsp Ginger paste
  • 2 tbsp Garlic paste
  • 3 tbsp Biryani masala
  • 1 pinch Saffron strands
  • ¼ cup Warm milk
  • ½ cup Ghee
  • 1 cup Fresh mint leaves
  • 1 cup Fresh coriander leaves
  • 4-5 Green chilies

Instructions

  1. 1

    Soak basmati rice in cold water for 30 minutes. Meanwhile, soak saffron in warm milk.

  2. 2

    Marinate chicken with yogurt, ginger-garlic paste, and biryani masala for 1 hour.

  3. 3

    In a large pot, fry sliced onions in ghee until golden brown. Remove half for layering.

  4. 4

    Add marinated chicken to the pot and cook for 10 minutes.

  5. 5

    Drain rice and cook in boiling water with whole spices until 70% done.

  6. 6

    Layer partially cooked rice over chicken, top with fried onions, herbs, and saffron milk.

  7. 7

    Cover tightly and cook on low heat for 20-25 minutes until rice is fully cooked.

  8. 8

    Let rest for 10 minutes, then gently mix and serve hot.

Pro Tips

  • Use fresh firm white fish for the best results
  • Don't skip the goraka - it gives the curry its authentic flavor
  • Fresh curry leaves make a big difference in taste
  • Adjust the spiciness according to your preference