Sri Lankan Chicken Buriyani

Name: Sri Lankan Chicken Buriyani
Cuisine: Asian, Indian
Ingredients: 3⁄4 cup plus 2 Tbsp. ghee, divided; 1 lb. white onion (1½ medium onions), peeled and thinly sliced (3¾ cups); 2 tsp. salt, divided, plus more to taste; 1 lb. basmati rice (2 cups 3 Tbsp.); Small pinch of saffron threads (about ⅛ tsp.); 20 cardamom pods, divided; 20 whole cloves, divided; 6 1-inch pieces flat cinnamon; 2 tsp. coriander seeds; 1 tsp. black peppercorns; 1 tbsp. chili powder; 1⁄2 tsp. ground turmeric; 1 cup plain yogurt, divided; 2 lb. chicken thighs on the bone (4 large thighs), halved; 4 medium potatoes (about 2 lb.), peeled and cut into 6 to 8 pieces each; 6 eggs; 4 bay leaves; 4 plum tomatoes (1¼ lb.), quartered lengthwise; 1⁄2 cup roasted cashews, for garnish; 1 loosely packed cup cilantro leaves, for garnish

Instructions

Adapted from Ruweena Deen, mother-in-law of chef Nishad Jayawardena of Asylum restaurant, this is a special-occasion meal in Sri Lanka, made in large quantity and suitable for a weekend family gathering or to break fast for Eid at the end of Ramadan.

Updated at: Fri, 28 Aug 2026 03:57:06 GMT