Sri Lankan Cooking: Cheat's Buriyani

So, buriyani is a favourite of mine at Indian restaurants, kind of like fried rice at Chinese eateries.

There’s no Sri Lankan version of the dish that I’m aware of, but, since my first taste of this particular curry paste was from my mother’s cooking, it kind of counts right?

This is an aptly named Cheat’s version, because in my research on how to make a good buriyani, I came across this monster of a recipe by the indomitable powerhouse of Nagi aka RecipeTinEats.

I tried it once.  

It was delicious (like all of her stuff, basically) but entirely too time-consuming for lazy ol’ me to repeat.  And so, this cheats version was born:

• it cuts down on the spices in favour of this particular brand of store-bought paste
• it doesn’t cook the rice separately, because who wants to dirty another pot?

The end result isn’t completely traditional (there’s no patchwork-coloured rice here), but the meat and rice are cooked together, plus there is a ton of subcontinental flavour.  Those two things are enough, I believe, to call it a buriyani.

The first, most important thing: the curry paste.  This is what makes the meal.  Sure, you can get other brands but I can’t say I’ve tried any of them myself - but do let me know if you recommend any.  This particular one you should be able to find at your local South Asian shop (Melbourne has a few - just Google) or you can find it online as well (but usually at a price premium).

INGREDIENTS

Step 1: Prep the Chicken

• 800g chicken.  My cut of choice for this is thighs
• half a jar of curry paste
• 150mL greek or natural yoghurt

Marinade the chicken in the paste/yoghurt combo, ideally overnight.  30 minutes should do it if you’ve not planned ahead.

Step 2: Fry the Onions

• 2 brown onions, thinly sliced
• Oil, for frying.

Cook onion in plenty of oil until golden brown.  Do not burn.   Like Nagi says, you can use the fried onions found in your local supermarket at a pinch instead.

Step 3: Cook Buriyani

• 2 cups / 400g Basmati Rice
• 1L water / vegetable stock**
• 1 tspn turmeric (optional - adds a lovely yellow colour to the rice)

In a large crockpot (medium heat), sear the marinated chicken on both sides - around 10 minutes in total.  Take off heat, and ensure it is arranged in a single layer.

Add half the fried onion, followed by the rice and water, before returning back to medium heat.  When it begins to steam, put on the lid and set a timer for 25 minutes.

When this is done, remove from heat and rest for 10 minutes.

Step 4: Assemble Buriyani

• 2 Handfuls Cashews
• 1 Bunch Coriander Leaves, Chopped

I like to dry-fry raw cashews in a non-stick frypan while the buriyani is cooking.  

I usually serve the meal straight from the pot because it saves washing up, but it looks better served out onto a platter - chicken pieces atop a bed of rice.  Make sure you add the topping (i.e. the rest of the friend onions, the cashews and the fresh coriander) before getting everyone*** to dig in!

To make it even healthier, you could add vegetables with the rice.  I’ve tried carrots and beans, broccoli and zucchini (though I suggest skipping this last one - you’ll find it practically disappears to mush). 

I’ll warn you: when I first made it for M., I asked for feedback, and he, in true spectrum style, told me the vegetables were overcooked.  The overachiever part of me agreed, and I have now begun to batch cook a vegetable kiri hodhi* to serve with this dish instead.  But that’s for another blog!

_{* I add salt if I’m using water, otherwise I leave it be}

_{** Everyone because it’s a big meal - or you can portion it out and freeze too.}

_{*** Kiri Hodhi: a traditional Sri Lankan curry sauce.  Usually mild, turmeric-y and coconut-y.  And wonderful with potatoes, carrots and beans (my go-to), boiled eggs - even pineapple!  Recipe in the not too distant future…}