• Keshy - Ceylon Tastes

Biriyani | Simple everyday Biriyani


  • 4 Tbsp Oil

  • 1/2 Cup Chopped Onion

  • Curry Leaves

  • 1-2 green chili

  • 2 Cups Chicken 300g

  • 2-3 Cinnamon Stickers

  • 1-2 Whole Sliced Potatoes

  • 1/2 Medium size Tomato

  • 1/2 Cup Water + 1/2 Cup water

  • 6 Tamarin or lime juice ( 1/2 lime) Optional

  • 1 Tsp Salt

  • 2 Tbsp of Plain yogurt

  • Cooked Rice 5 Cups

For Ginger & Garlic paste

  • Ginger, Garlic 

  • 1/2 Tsp Mustard Optional

For Rice  

  • 3 Cups Uncooked Rice 

  • 3 Stick Cinnamon

  • 8-10 Cardamom

For Toppings

  • Fried onion 

  • Turmeric and Water mixture ( or Saffron) 

  • Cilantro ( Optional)

  • Cashews ( optional) 

  • Raisins ( Optional)

For the Spice Mix

  • 2 Tsp Chili Powder

  • 1 Tsp Pepper

  • 1 Tsp Cumin powder

  • 1 Tsp Turmeric

  • 2 Tsp Garlic Powder


  • First heat some olive oil, add chopped onion, curry leaves

  • Fry the onion until golden brown

  • Add green chilies

  • Cut the chicken into cubes. Add into the mixture

  • Let is fry thoroughly

  • Now add the spice mix

  • Mix everything

  • Let it fry by itself until everything is fried well

  • Now add ginger garlic and mustard paste

  • Add Cinnamon sticks

  • Mix everything & let it fry

  • In a few minutes, Water will start to evaporate from the chicken

  • Once you see the color change in chicken, add sliced potato

  • Before mixing, add tomato slices

  • Very gently mix everything

  • Let it cook for 1 minute.

  • Now add water

  • For better sour taste, I’ve added few tamarins

  • If you don’t have tamarin, add 1/2 slice of lemon at the end.

  • Now add salt

  • Let is cook for 30 seconds.

  • Give it a toss, you will have a thick mixture.

  • I felt like I needed a little bit more gravy. So I added another 1/2 cup of water

  • Let is cook for a minute.

  • Now everything should be cooked by now, water will start bubbling.

  • Gently combine everything

  • Take it off the heat until rice is done

  • See Cooking directions for rice. Once the rice is cooked 3/4 of the way ( when the water evaporated, add a little bit of cooked chicken curry gravy into the rice. So it will be infused with a nice aroma

  • Now switch on the gas, have it at low, Place the pan with chicken curry. First, add plain yogurt, mix everything until it’s fully dissolved

  • Let everything cook until you see bubbles.

  • Now let’s add the rice

  • Gently add in the rice on top of the chicken curry, please don’t break the rice. it has to be very gentle.

  • Don’t combine it, Let it cook for a minute or two.

  • Take it off the heat, let it sit there for 5 minutes before mixing

  • Meaning to get a nice yellow color, you can add saffron or Turmeric & water mixture. I didn’t have saffron. So I mix a few teaspoons of turmeric with water and made a yellow mixture.

  • Pour generously on top of rice. I’ve added about 6-8 tablespoons

Cooking the rice

  • Cook the rice like usual, add few sticks of Cinnamon and Cardamom 

  • I cook my rice in the rice cooker while I make the chicken curry

  • Add Cardamom & Cloves into the water before cooking the rice. It will give a nice aroma


  • Fried Onion- Add Oil into a pan, Sliced onion, little Salt Fry until light brown, Add Curry leaves. Fry the onion until brown color