A meal of layered rice and curry, biryani is a popular Muslim dish all over the world. In Sri Lanka it is served with a mind-boggling array of accompanying curries, pickles and salads. Biryani is often steamed or baked, however
It’s one of those dishes that needs to be shared and is great when served on a communal platter.
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 (
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