• biryani chicken korma curry
• biryani garnish no. 1
• biryani garnish no. 2
• 2 teaspoons ground turmeric
• 60 ml (2 fl oz/¼ cup) vegetable oil
• 600 g (1 lb 5 oz/3 cups) basmati rice, washed
• 1 teaspoon salt
• 1 tablespoon ghee
• 80 g (2¾ oz/½ cup) raw cashew nuts, roughly chopped
• 50 g (1¾ oz/⅓ cup) raisins
• 3 teaspoons rosewater

Prepare the chicken korma curry and the two biryani garnishes.

Place the turmeric and oil in a large saucepan and cook over low heat for 1 minute. Stir in the rice and salt, then add enough water to cover the rice by about 2 cm (¾ inch). Cover and bring to the boil, then reduce the heat to low and simmer for 20 minutes, or until the rice is cooked.

Heat the ghee in a small frying pan over low heat. Add the cashews and raisins and fry for 2-3 minutes, or until golden brown. Drain and set aside.

Transfer half of the cooked rice to a large, round pot or dish (about 8 litre (280 fl oz/32 cup) capacity and 26 cm (10½ inch) diameter) and mix with the chicken korma curry. Place the rest of the rice on top, but do not mix it with the bottom layer. Sprinkle garnish no. 1 on top and then garnish with the fried cashews and raisins. Drizzle the rosewater over the top.

Serve on a large shallow platter with garnish no. 2 on the side. For a complete Sri Lankan Muslim feast, also serve with fried whole chicken with spicy sauce and green gram curry.