Srilankan Rice and Curry | Polos Curry |Beetroot fry | Beans Curry |Air Fryer Chicken-65 #srilankan
Recipe Information
Srilankan Rice and Curry
Cultural Context
Originating from the diverse culinary landscape of Sri Lanka, Rice and Curry is a staple meal that reflects the island's rich heritage. Traditionally served on a banana leaf, it showcases a variety of curries, each representing different regions and ethnicities. The dish is often enjoyed during festive occasions and family gatherings, symbolizing hospitality and abundance. Today, its popularity has spread globally, with many variations incorporating local ingredients and flavors.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
coconut milk
🥗Healthier: light coconut milk
💰Cheaper: coconut cream
Light coconut milk reduces calories while maintaining flavor.
fish or meat
🥗Healthier: tofu
💰Cheaper: chickpeas
Tofu is a good protein alternative and chickpeas are cost-effective.
Heat a clay pot and add some oil.
Add a piece of cinnamon stick, cardamom, cumin seeds, fenugreek seeds, and mustard seeds.
When it flutters, add crushed garlic and sauté for about 30 seconds.
Add red chili powder and fry it in the oil.
Add chopped onions, green chilies, pandan leaves, curry leaves, and a medium-sized tomato, and sauté further.
Mix in coriander powder, roasted curry powder, unroasted curry powder, and turmeric powder.
Add goraka paste and salt, and cook for about 30 seconds.
Add canned young jackfruit and mix well.
Pour in 2 and 1/2 cups of thick and thin coconut milk and mix well.
Cover and cook on a slow simmer for about 45 minutes.
Marinate chicken with yogurt, red chili powder, turmeric powder, garam masala powder, cumin powder, coriander powder, pepper powder, ginger garlic, salt, orange coloring, oil, and lime juice.
Mix well and refrigerate until ready to cook.
Rinse and cut green beans, then heat a pan and add oil.
Add cumin seeds, curry leaves, onions, and green chilies, and sauté well.
Add a small cinnamon stick, green beans, crushed garlic, and sauté for about 30 seconds.
Add 2-3 tablespoons of water and salt, then cook further.
Optionally, add mold fish flakes and cook uncovered on medium heat.
Peel and chop beetroot, then chop in a hand chopper.
Heat a pan, add oil, cumin powder, mustard seeds, red chili pieces, and chopped onion, and sauté for a minute.
Add chopped beetroot and stir, cooking covered for about a minute.
Add 3 tablespoons of water and stir, then add half cup of grated coconut, green chilies, curry leaves, and onions, and chop together.
Add turmeric powder and mix into the beetroot, cooking until done.
For chicken 65, add corn flour to the marinated chicken and mix.
Place chicken in the air fryer and cook at 370° for 15 minutes, flipping halfway and cooking for an additional 4-5 minutes.
Cooking Techniques
Equipment Needed
Spice Level:
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