Sri lanka chicken buriyani

---------> source chicken BURIYANI------------------------------
      1    chicken
     60 g  Onion
      2    Chile, fresh
     25 g  Coconut
    100    Nuts, cashew; fresh
      2    Clove
      2    Cardamom
      4    Eggs
    1/2 ts Turmeric
      1 ts Salt
     60 ml Tomato paste
     60 g  Yogurt
      1 ts Paprika
      1 ts Chile powder
      3 ts Curry paste
     50 ml Oil
           Curry leaf sprigs
     60 ml -water
     25 g  Raisins

------------------------------------RICE------------------------------------
    225 g  Rice, basmati
     60 g  Onion
      3    Cardamom
      3    Clove
     50 ml Oil
           Curry leaf sprigs
    1/2    Lemon grass stem
      2 cg Cinnamon stick
    1/2 ts Turmeric
    500 ml stock
 
  ===========================> Directions chicken.  Chop one onion and make the other into onion
  rings.   Crush  the cardamoms and cloves. Put the chicken into a pan and
  add  the  salt,  vinegar,  curry  powder, pepper, cardamoms, cloves and
  cinnamon stick. Pour in half the water and bring to the boil. Cook until
  the gravy is absorbed. Remove the chicken pieces and place in a bowl. Add
  the rest of the water to the pan, swill round and pour liquid into a tug.
  Heat the oil and saute the chicken pieces, the chopped onion, curry leaves
  and lemon grass. When the chicken pieces are done add the onion rings and
  worcestershire sauce. Pour in the liquid from the tug, mix well and bring
  to the boil. Lower heat and allow to simmer for a further 3 minutes, then
  discard the cinnamon stick and serve immediately.
  
  ISBN #962 224 010 0