Biryani Rice by Chef Kumarage Srimal
An award-winning dish that is full of flavour, this biryani rice recipe was created by Chef Kumarage Srimal of Hotel Jetwing Yala. Give it a try today.
Ingredients
Biryani Rice:
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Vegetable oil 100 ml
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Onions, sliced 200 g
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Garlic, paste 30 g
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Ginger, paste 20 g
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Curry leaves 5 g
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Rampe, coarsely chopped 5 g
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Green chillies, sliced 50 g
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Potatoes, cubed and fried 300 g
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Cooked basmati rice, allow to cool 3 kg
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Coriander leaves, coarsely chopped 10 g
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Mint leaves, coarsely chopped 10 g
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Onions, sliced and fried to golden 200 g
![Knorr Biryani Mix [Sri Lanka Only] (24x500G)](https://sifu.unileversolutions.com/image/en-LK/original/2/knorr-biryani-mix-sri-lanka-only-24x500g-50434826.png "Knorr Biryani Mix [Sri Lanka Only] (24x500G)")
![Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)](https://sifu.unileversolutions.com/image/en-LK/original/2/knorr-professional-chicken-seasoning-powder-sri-lanka-only-6x1kg-50168025.png "Knorr Professional Chicken Seasoning Powder [Sri Lanka Only] (6x1KG)")
Preparation
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Biryani Rice:
- Heat the oil in a thick bottom pan or wok; add onions and sauté until golden.
- Add garlic, ginger, curry leaves, rampe leaves, green chillies and sauté till fragrant.
- Add potatoes, Knorr Biryani Mix, cooked rice and Knorr Chicken Seasoning Powder and fry further for few seconds.
- Finally Sprinkle chopped coriander, mint and fried onions; stir softly.
- Serve as is or as an accompaniment to crispy fried chicken.
