The 2012 World’s of Flavor Conference, Part 2: Sri Lankan Biriyani

2 thoughts on “The 2012 World’s of Flavor Conference, Part 2: Sri Lankan Biriyani”

  1. Hi, I have your book (love it) and I tried making the biriyani this weekend. There is double the amount of chicken than rice. It tasted more than a chicken curry with a bit of rice. Isn’t the rice supposed to be a lot more? Could you confirm?

    1. Sorry to hear the biriyani didn’t turn out right. I made it recently myself and it was great. I would use less chicken next time, maybe 1 pound instead of 2. Or if you are making more use 2 pounds of rice instead of 1.

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