Kukul Mas Buriyani (Sri Lankan Chicken Biriyani)

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Sri Lnkan Biriyani Rice

Serves 5-6

Ingredients

2 cups Long grain rice,washed and drained
1 lbs Chicken, cut in to 2-3 inch pieces
2 medium onions, sliced
1/2 tsp turmeric
2 tsp chillie powder
2 tsp curry powder
5 cloves gralic, peeled and crushed
1 inch piece of ginger, peeled and grated
1/2 tsp black pepper powder
2 medium tomatoes, diced
1/2 lb green peas(frozen)
1/4 lb raisins
5-6 leaves of curry leaves
2 inch piece cinamon
1/4 lb cashew nuts, cut into small pieces
3 tbsp butter(or vegetable oil)
3 cardamoms
3 cloves
salt to taste

Method
Heat the oil in a large pan and gently fry the onion till golden
brown. Add the green peas, raisins and fry for another minute.
Remove from the pan and set aside.

Reduce the heat and add the chllie powder, curry powder, curry leaves, garlic
and ginger for 3-4 minutes. Add the meat, balck peper and saute for about
8-10 mins.

Add the chopped tomatoes, cloves, cinnamon, cardamoms, turmeric and salt
and saute for 2 minutes. Add about 1 1/2 cup of water, cover and
cook until the meat is almost cooked.

Remove about 1/2 cup of the gravy and add more salt if needed
and set aside.

Add the rice to the pan and add sufficient water to cook the
rice and simmer covered, on a very low fame for about 15-20
minutes until the rice is cooked. ****

*** If you are using a rice cooker the transfer the meat to the
rice cooker, add the rice and sufficient water and cook according
to directions.

Garnish with the fried onions, peas and raisins. Serve hot
with the gravy.

Dun Thel Bath (Ghee Rice with Green Peas)

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This is a popular dish for special occasions, either lunch
or dinner. Goes well with a meat curry and a salad.

Serves 4-6

Ingredients

5 cups of long grain rice(Basmathi, Jasmine or Samba)
5 cardamons
5 cloves
1 tsp cummin seed
4 tbsp ghee
2 cups green peas
1 cup raisins
salt to taste


Method

Clean and wash the rice. Put the rice in a pan, stick in the
index finger on surface of rice and fill water upto the 2nd
joint of the index finger. Cover and cook the the rice
under low heat.

When the rice is done, heat the ghee in a heavy bottom pan
under low heat. When it is hot add the cardamons, cloves and
the cummin seed and fry for about 1 minute.

Next add the remaining ingredients except the rice and cook
for another 2-3mins. Now add the rice and mix well.
Add salt to taste. Serve hot.

**** It ghee is not available then substitue it with 4 tbs of
butter.

Kiri Bath (Milk Rice)

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Sri Lankan Milk Rice - Kiri Bath

This is a popular breakfast item in Sri Lanka. A must in most
auspicious occasions.

Ingredients

4 cups of white rice
Cream of 1 coconut (or one 13 oz can)
salt to taste


Method

Clean and wash the rice. Put the rice in a pan, stick in the
index finger on surface of rice and fill water upto slightly above
the 2nd joint of the index finger. Cover and cook the the rice
under low heat.

When the rice is almost done, mix the salt with the coconut
milk and add to the rice stir and cook for a few more minutes.

Serve the hot rice on to a platter and flatten it using flat spoon
or spatula. Cut it into squares and serve with Seeni sambol,
cutta sambol or juggery.

Kukul mas curry (Chicken curry)

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Ingredients:

1 lb chicken
1 medium onion chopped
2 green chilies chopped
4-5 curry leaves (optional)
1 inch piece of Rampe(optional)
1 piece of lemon grass(sera) (optional)
3 cloves of garlic
1/2 inch piece of ginger
1-2 tsp chilie powder
1 1/2 tsp roasted curry powder
1/2 tsp turmeric
1/2 tsp black pepper
1/2 tsp mustrad seed(crushed)
salt to taste
1 tbsp cooking oil
1 tbsp vinegar


Method:

Trim any excess fat from the chicken, then cut into desired size.

Grind the ginger and garlic into a paste.

Mix the chillie powder, curry powder, turmeric, pepper, salt and the lemon grass with the chicken, cover and allow to marinate for about 1-3 hours.

Fry the onion, green chilles, curry leaves, rampe and the ginger garlic paste in the oil under low heat. When the mixture is golden brown add mustard and cover
and simmer for about 3 minutes.

Now add the chicken, add vinega and salt. Stir. Cover and cook under low heat for about 30-40 minutes or until the chicken is tender.

Remove from heat and serve hot.

Biththara Curry (Egg Curry)

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6 eggs
1/2 coconut grated
4red chilllies
1tsp mustard seeds
4flakes garlic
1/4 inch ginger
1tsp turmeric
tamarind juice to taste
1 onion sliced
1 tomato chopped
salt to taste

Hard boil the eggs. Shell, cut into halves and set aside. Grind the coconut, chillies, mustardseeds, garlic, ginger, turmeric and tamarind juice. In a vessel heat oil and fry the onion well. Add the ground masala and the tomato. When fried well add a cup of water and bring to a boil. Lay the eggs gently over the masala and finally garnish with a coriander leaves. Serve with hot white rice.

DEVILLED LIVER

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Ingredients:

1 lb. Liver
2 hard boiled eggs
A few tender cabbage leaves(boiled)
A pinch of sugar
1 level tsp roasted chillie powder
1/2 tsp salt
1 tblsp. tomato sauce
1/4 lb. onions
1 tsp. mustard mixed with one tsp. vinegar
1/2 lb. bacon
3/4 cup thick coconut milk
1 oz. butter
1 tbsp. vinegar
1" piece cinnamon Rampe

Garnish:

1/4 measure cooked samba
2 eggs
4 ripe chillies
1 oz. red onions
1 oz. butter
Green peas

Cut liver into neat slices. Wash and drain. Quarter or slice the onions. Fry bacon. Next fry the onions in the bacon fat, adding a little more butter if necessary. Mix together mustard, chillies, salt, tomato sauce, vinegar, rampe and cinnamon.

Heat the 1oz. butter in a saucepan, add liver and allow to fry about 10-15 mts. Then add the 3/4 cup milk, cabbage bacon onions and allow to cook slowly. Just before taking off the fire add halved eggs.

Slice ripe chillies very fine. Slice onions. Heat 1 oz. butter in a pan. Add onions chillies and cook. Have ready the well beaten eggs. Add eggs and stir briskly and after this add the cooked samba rice and mix well together mix in some peas.

CHICKEN AND PINEAPPLE CURRY

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SERVES 04

INGREDIENTS

25 gm ghee or butter
500 gm chicken cut as for curry
70 gm sliced onion
01 tsp lime juice
01 tsp chopped ginger
01 tsp chopped garlic
02 tbsp unroasted curry powder
01 tsp chillie powder
150 ml coconut water
100 ml natural or plain yogurt
75 ml thick coconut milk
150 gm semi riped pineapple cubed
01 tbsp fresh coriander leaves chopped
salt to taste


METHOD

1. Marinate the chicken with curry powder/chillie powder/lime juice/yougurt and set a side for about 30 minutes.

2. Heat the fat in a saucepan to medium heat, add the onion fry until onions are light brown.Mix in ginger and garlic cook for 1 to 2 minutes.

3. Add the marinated chicken and cook for about 5 minutes until chicken is lightly coloured.

4. Pour the coconut water and bring to the boil.Simmer for 15-20 minutes.

5. Stir in coconut milk and pineapple,cook for further 5 minutes.Finish off by adding coriander leaves and salt to taste. Serve hot.

Dhallo Uyala (Cuttle fish) Black Curry

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Ingredients:

Cuttle fish (dhallo) cleaned, washed and cut into 2 inch strips - 1Kg
Curry Powder freshly ground (may be about four or five lumped table spoons)
Cinnamon (about a 1 inch piece)
Cloves (about ten)
Garlic (three or four)
Cardamoms (about ten)
Lemon or lime juice (about four or five table spoons full - to taste)
Lemon grass (a four inch piece)
Coffer lemon rind (grated) - about a table spoon - This is not compulsory but it adds an exquisite taste to the dish
Salt - to taste
Red Chillie powder - to taste
Curry leaves chopped up - a couple of sprigs
A bit of butter (or oil or Ghee) - about three table spoons
One full Bombay or Spring Onion ( Chopped)
Green Chillies (Chopped)
Coconut milk (thick) - One and a half cups


First put the curry powder on to a dry saucepan and roast it on a medium flame until it becomes black (but not burnt). When it is nearly done add the red chillie powder and roast it as well. It is good to have a mask or something on as the fumes of roasting chillie powder can get into your nose and eyes etc. Once this is done leave it aside.

Then take another saucepan, add the butter into it and keep it on a medium to high flame. When the butter is fairly hot add the chopped garlic, curry leaves and the chopped onions. When the garlic and onions are turning light brown in colour add the roasted curry powder and the chillie powder. After a couple of minutes increase the flame to high and add the well drained pieces of cuttle fish into the saucepan and stir it well until all the ingredients spread on all the pieces of cuttle fish. Also make sure that all the pieces of cuttle fish get fried a little bit in the hot butter as well.

Then add the rest of the ingredients (except the lemon juice) with the thick coconut milk and let it cook on a slow fire with the saucepan three quarter covered. Stir it once every three minutes or so. Please note that you don't have to add a lot of liquid as when you cover dhallo and cook it produces a lot of liquid on its own. Once the dhallo is cooked let it simmer with the saucepan lid removed until the gravy thickens. If the gravy is not thick it doesn't taste as nice. When the cuttle fish is cooked and the gravy is thick remove it from the fire and let it cool before adding the lemon juice.

Notes:
a) Usually I cook Dhallo at least a day before it is used as it tastes better. It does not taste as good if eaten immediately after it is cooked.
b) The variety of cuttle fish available in Australia does not require that much cooking. But I think the variety of Dhallo available in Sri lanka requires longer cooking times. So it is best to experiment first.
c) The same recipe can be used when cooking baby octopus. However I don't like cooking it as cleaning baby octopus is a pain and time consuming.

SRILANKAN-SPICED BBQ RIBS

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Ingredients:
2 tablespoons olive oil
1 large onion, coarsely chopped
6 cloves garlic, coarsely chopped
1 tablespoon grated fresh ginger
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon freshly ground pepper
1/2 teaspoon cardamom
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1 large can plum tomatoes and juices
1 cup water
1/4 cup light brown sugar
3 tablespoons tamarind paste
1 serrano pepper (OR any hot pepper) chopped
1/4 cup coarsely chopped cilantro (corinder leaves)
Salt and freshly ground pepper

Heat olive oil in a large saucepan over medium-heat. Add onions and garlic and cook until soft, about 4 to 5 minutes. Add ginger and continue cooking for 2 minutes. Add spices and cook for 2 to 3 minutes. Add tomatoes and their juice, water, brown sugar, tamarind paste and serano and stir to combine. Cook for 30 to 40 minutes, or until thickened, stirring occasionally. Remove from heat, add cilantro(corinder leaves) and place in a food processor, process until smooth. Season with salt and pepper, to taste. Let cool.

Ribs:
4 racks pork ribs (3 pounds each)
1/4 cup olive oil
Salt and freshly ground pepper

Preheat grill to medium-low heat. Brush ribs on both sides with the olive oil and season with salt and pepper to taste. Grill ribs slowly with the cover closed for 2 to 3 hours over medium to medium-low heat until tender, turning every 10 minutes. During last 15 minutes of grilling, baste with some of the bbq sauce. Remove from the grill and immediately brush with more bbq sauce.

Yield: 8 servings

Malu Achcharu - Fish Pickle

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Ingredeants:
1.pound Fish-(Balaya, Kelawalla,Hurullo)
1.pound Shallots.(small red onion)
6.medium carrots.
8oz.green beens.
1.pound green chilies (Amu miris)
1. medium row papo (Papol-Gualabu)
1.bottel( MD.-Sri lanka)coconut viniger-750ml.
4.tabsp.ground Musterd.
2.tabsp ground red chilies.
1Tabsp. ground pepper
1.tesp freshly ginger.
4.cloves freshly garlic.
1/4. Termeric.
Suger to taste
Salt to taste

1- Rinse the fish and dry them well.
2- Cut fish in to small cubes and a deep fry in a vegeterbel oil.
3- Peelled Onion.
4- Cut the green chilies begining from the meddle to the bottem.
5- Rinse the carrot,corsely shred carrot in medium strips.
6- Cut the row papaya( guslabu)in to thin slicers heat salt water untill boiling ,put soak the thin slices row papo in the boiling salt water only 10-secound.
7- Soak musterd seed in viniger for about 2-hours,then grind mueterd seed with viniger.Other ingredeant also be grounderd with viniger,(pepper, garlic, ginger, red chilies, termeric.)
8- Finely, Combine the Fish Vegeterbel and all ingredeants put in a glass or plastic bowl mix to gether well, before use the pickel shud.
be kept closed with the tight lide in a bowl, Cover and let stand at room temprature
over night. Add 2 teasp fullof suger to the Ingredeants as a preservative.
Next day the fish pickel should be once again mixed properly with a
wooden spoon and packed in seperate container or bottel with lid to be used.

Devilled Pork chops Sri Lankan style

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Ingredients:
1. 4 chops 1" thick
2. 1 tbs chillie sauce
3. 1/2 tsp lime juice
4. 2 bombay onions grated
5. 1 tsp dry mustard
6. 3 desertspoons worchester sauce
7. 11/4 tsp sugar
8. 11/2 tsp salt
9. 1/4 tsp chillie powder

Marinate the chops for 1 hour in above
ingredients.

Method

Drain the chops.Wipe them dry.Brown the
chops in a hot greased frying pan.Heat
the marinate and 1/2 cup water. pour it
around the chops.Reduce the heat. Simmer
the chops covered until they are nearly
tender,uncover them and continue cooking
until they are done.OR alternatively layers
of pineapple chunks and layers of chops in a
pyrex dish and bake till tender for 1 hour.
If desired, slightly thicken the gravy with
a little flour.

Isso Badum (Shrimp Stir-fry)

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This is a quick and easy dish which goes well with rice.

Serves 4-6

Ingredients

3 tbsp cooking oil
1/4 cup cashew nuts
1 lb uncooked jumbo shrimp, peeled
1 tsp grated ginger root
1 medium onion, finely chopped
2 clows garlic, minced
1/2 lb spinach, washed and shredded
2 tbsp soy sauce
2-3 tsp chilie powder
salt to taste


Method

Heat oil in a pan and add the cashew nuts. Cook over low
heat, stirring continuously until lightly browned. Remove
with a slotted spoon and drain on paper towels.

Add the shrimp to the oil remaining in the pan until the
shrimp trun pink.

Add the ginger, chilie powder, garlic and onion. Cook for
a few minutes over moderately high heat.

Add the spinich and stir-fry briefly. Add the soy sauceto
the pan, stir in the cashew nuts and serve immediately.