Biryani or Buryani, as it is
commonly called in Sri Lanka, was introduced to the island by the South Indian
Muslim traders in the early 1900s. In fact, if you ever happen to visit this beautiful
paradise, don’t leave without making a trip to the historic and famous Hotel De Buhari in
Maradana, Colombo. Founded by two Indians, Haji Muthuwappa and A.M. Buhari,
this was the original restaurant in the 1930s to commercialized biryani in Sri
Lanka. Now, even though the founders are long gone and the restaurant has been taken over by the government, it still serves up that same, original, amazing taste.
This of course is a big reason why people like me who no longer reside in the country,
never miss the chance to partake of this delicious taste of our childhood whenever
we visit. I remember the day after our wedding; my new husband and I joined my
sister and brother-in-law for lunch at Hotel De Buhari. My husband, who is an Indian, couldn’t quite handle the spice… yet, he enjoyed the meal immensely.
Why the name ‘Buryani’?
‘Buryani’, the colloquial word for
Biryani in Sri Lanka, was derived from the name Buhari Biryani. Even today,
this is what us islanders like to call it!
Side dishes to this
mouth-watering dish include Acchar, Malay Pickle, Cashew Curry аnd Ground Mint
Sambol. Another delicious variant of the island biryani is made with String Hoppers
instead of rice. I will try to do them all on this blog.
This is a recipe that I found some time ago. I can’t
remember where, but because it was so easy to do, I thought I might give it a
try. After all, almost the entire cooking process is done in a pressure cooker! But as usual, I did change a few things by adding my own touch to it. Luckily, the end result was quite delicious and today it has become a firm favourite with the family. Enjoy!
For the Chicken:
Raitha
I usually get fresh, cut chicken from the supermarket. If you've got a whole chicken, wash it, dry it and cut it to the desired sized pieces. Place it in a bowl and add all the ingredients except the oil. Mix well and set aside to marinate for at least 30 minutes. The more you marinate it, the better.
Add the oil to a frying pan on medium heat. Once the oil is hot, add the chicken. Fry while stirring gently at intervals until brown or blackish spots appear. Set aside.
For the Biryani:
Wash the rice and drain. Stir one cup of water into the yogurt and set aside. Measure out the Ghee.
Measure out all the spices and herbs. Chop up the mint and coriander leaves. Slice the onions, tomatoes and green chillies.
Heat the Ghee in the pressure cooker on medium heat. Once it is hot, add the curry leaves, pandan (rampe) leaf, cloves, cardamons and cinnamon sticks. Fry for about 20 to 30 seconds.
Add the onions, green chillies and ginger garlic paste. Mix well and cook until onions turn translucent. Then add the coriander and mint leaves. Mix and cook for about 20 to 30 seconds.
Now add the tomatoes and the rest of the dry spices. Mix and cook for about a minute. Add the drained rice and mix. Add the chicken and combine with the rice, herbs and spices.
Add the 6 cups of water together with the diluted yogurt. Mix gently, cover and pressure cook it on low heat for about 15 minutes or until 3 whistles have completed.
Serve with boiled eggs and the following accompaniments. Recipes COMING SOON!
Pol (Coconut) Sambol
Raitha
Pappadam
XOXO, Jovanka
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