Fragrant Sri Lankan biryani layered with tomato-spiced chicken, black pepper and warm whole spices.
Sri Lankan biryani carries its own distinct identity, shaped by centuries of Malay, South Indian and local Sri Lankan influence, typically using a generous hand with black pepper, cardamom, cinnamon and cloves, and often a tangier, more tomato-forward masala than its North Indian cousin. This version leans into that tomato-and-pepper character, building a well-spiced chicken curry base first before layering it with partially cooked basmati rice and steaming everything together the traditional dum way. The chicken is marinated in yogurt, ginger-garlic paste and a generous amount of freshly cracked black pepper, a defining feature of Sri Lankan biryani that sets it apart from milder regional versions. A tomato-onion masala, cooked down until deeply fragrant, forms the base the chicken simmers in before the rice — parboiled separately with whole spices — is layered on top. Sealing the pot tightly and cooking on very low heat for the final steaming stage, sometimes called dum, is what melds the rice and curry flavors together into a proper biryani rather than just a chicken-and-rice dish served side by side.
Serves 6
Combine chicken, yogurt, ginger-garlic paste, black pepper and turmeric. Marinate at least 30 minutes or up to overnight.
Heat oil in a heavy pot over medium heat. Cook onions 10 minutes until golden, then add tomatoes and green chiles and cook 8 minutes until soft and jammy.
Add the marinated chicken to the masala, along with cinnamon, cardamom, cloves and bay leaves. Cover and simmer 20 minutes until the chicken is nearly cooked through and the sauce has thickened.
Bring a large pot of salted water to a boil. Add the soaked rice and cook 6-7 minutes until about 70 percent cooked, still firm at the center. Drain.
Spread half the parboiled rice over the chicken curry, scatter with fried onions and half the herbs, then top with remaining rice and herbs.
Cover the pot tightly with foil, then a lid, and cook over very low heat 20-25 minutes until the rice is fully tender and fragrant.
Let rest 10 minutes off heat before gently folding the layers together and serving.
Use freshly cracked black pepper, not pre-ground, for the sharp, distinctive heat that defines Sri Lankan biryani.
Only parboil the rice to about 70 percent doneness — it finishes cooking during the steaming stage and will turn mushy if fully cooked beforehand.
Seal the pot tightly during the final dum steaming stage; a heavy lid or a layer of foil underneath the lid helps trap the steam.
Beef version: substitute bone-in beef pieces for chicken, extending the curry simmering time to about 45 minutes until tender.
Extra heat: increase the number of green chiles or add a pinch of chile powder to the masala for a spicier biryani.
Vegetable biryani: replace the chicken with a mix of potato, carrot and green peas, simmered in the same masala.
Refrigerate in an airtight container up to 3 days. Reheat gently in a covered pan over low heat with a splash of water, or in the microwave, to keep the rice from drying out.
Sri Lankan biryani developed through centuries of trade and migration, blending South Indian Muslim culinary traditions with local Sri Lankan spicing, most notably a heavier use of black pepper and cinnamon than many other regional biryanis. It remains a festive dish served at celebrations and gatherings across Sri Lanka's diverse communities.
Sri Lankan biryani is typically more tomato-forward and uses a generous amount of freshly cracked black pepper, giving it a sharper, spicier profile compared to the more saffron- and rose-water-forward biryanis found in parts of North India.
This usually happens when the rice is fully cooked during parboiling instead of stopped at about 70 percent doneness. Drain it while it still has a firm center, since it continues cooking during the final steaming stage.
Yes — biryani often tastes even better the next day once the flavors have melded. Refrigerate and reheat gently covered with a splash of water to restore moisture.
Per serving (420g / 14.8 oz) · 6 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
