Muslim Quarter Specialty · Spiced Rice
Buriyani
📷 Closely related photo — Photo: Syced / Wikimedia Commons · CC0
Sri Lankan Muslim buriyani usually comes with a sweet-sour Malay pickle of dates and onions and a mint sambol on the side, alongside the boiled egg.
Rice is layered and slow-cooked with chicken, mutton or beef, whole spices and fried onions into a fragrant buriyani, dished out at Muslim-owned eateries and roadside stalls across Batticaloa and the wider Eastern Province, usually with a boiled egg and a side of sambol.
Why it's made this way: Batticaloa's substantial Moor (Muslim) community brought South Asian biryani traditions to the island's east coast, where it has since become one of the district's defining restaurant dishes.
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