Kottu Buriyani
Rice Dishes • Sri Lanka
ගැන Kottu Buriyani
Muslim-Sri Lankan kottu made with buriyani rice instead of roti.
How to Make Kottu Buriyani (Traditional & Healthy Version)
Kottu Buriyani is a vibrant and flavorful Sri Lankan rice dish that seamlessly blends the spices and techniques of classic biryani with the street-food energy of kottu. Originating from bustling food stalls across Sri Lanka, this unique fusion is beloved for its medley of chopped roti, aromatic basmati rice, tender chicken, and an array of fresh vegetables, all stir-fried together with robust Sri Lankan spices. Each bite offers a delightful combination of textures and flavors, making Kottu Buriyani a true celebration of Sri Lankan culinary creativity. The dish is a favorite among locals, especially in urban centers where quick, satisfying meals are in high demand. Traditionally, Kottu Buriyani is crafted using leftover roti and rice, making it an ingenious way to minimize waste and create a mouthwatering meal. The lively clatter of metal blades on hot griddles is synonymous with Sri Lankan street food culture and perfectly encapsulates the communal spirit of sharing good food. For those seeking a health-conscious option, this recipe uses lean chicken breast, loads of fresh vegetables, and minimal oil, making it suitable for anyone tracking their calories or seeking a wholesome Sri Lankan meal. Whether you’re new to Sri Lankan cuisine or a lifelong fan, Kottu Buriyani is a must-try dish that brings both tradition and innovation to your plate.
Ingredients(for 1 generous bowl (about 400g))
- 2 cups Cooked basmati rice (ideally a day old)
- 2 pieces Whole wheat godamba roti (shredded)
- 200g Chicken breast (cut into bite-sized pieces)
- 1 medium Onion (sliced)
- 1 small Carrot (julienned)
- 1/2 cup Leeks (chopped)
- 1/2 cup Green beans (chopped)
- 2 Green chilies (sliced)
- 2 tbsp Low-fat yogurt
- 1 tbsp Curry powder (Sri Lankan curry powder)
- 1/2 tsp Turmeric powder
- 1 tsp Ginger garlic paste
- to taste Salt
- 1/2 tsp Black pepper (freshly ground)
- 1 tbsp Coconut oil (or sunflower oil)
- 2 tbsp Fresh coriander (chopped, for garnish) - optional
Instructions
- 1
Marinate the chicken pieces with low-fat yogurt, curry powder, turmeric, ginger garlic paste, and a pinch of salt. Let it rest for 10 minutes for maximum flavor.
10 minutes
Marinating ensures the chicken stays moist and flavorful.
- 2
Heat coconut oil in a large wok or pan over medium heat. Add sliced onions and green chilies; sauté until fragrant and lightly golden.
3 minutes
Avoid burning the onions; keep stirring for even cooking.
- 3
Add marinated chicken to the pan. Cook until the chicken is tender and cooked through.
5 minutes
Cut chicken into small pieces for quicker cooking.
- 4
Add carrots, leeks, and green beans. Stir-fry for 3-4 minutes until vegetables are just tender but still crisp.
4 minutes
Retain some crunch for better texture and nutrition.
Why This Dish is Healthy
By using minimal oil, lean meats, and whole grains, this Kottu Buriyani recipe supports weight management and heart health. The abundant vegetables boost nutrient density, making it a wholesome choice for those tracking their calories or aiming for a balanced diet. This Sri Lankan classic can be enjoyed guilt-free, providing energy without excess calories or unhealthy fats.
Kottu Buriyani is a balanced dish, combining lean protein from chicken breast, complex carbohydrates from whole wheat roti and basmati rice, and a rainbow of fresh vegetables. This meal is low in saturated fat, contains dietary fiber, and is rich in essential vitamins such as A, C, and B-complex. The inclusion of turmeric and ginger adds natural antioxidants and anti-inflammatory properties, while the yogurt provides a dose of probiotics for gut health.
Pro Tips
- 💡Tip 1: Use day-old rice and roti for the best non-sticky texture.
- 💡Tip 2: Prep all vegetables and proteins before cooking for quick assembly.
- 💡Tip 3: Adjust spice level with more or fewer chilies to suit your preference.
Storage & Serving
Store leftover Kottu Buriyani in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for best texture, adding a splash of water if dry.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 235.0 kcal |
| Protein | 11.0 g |
| Carbohydrates | 26.0 g |
| Total Fat | 10.2 g |
| Fiber | 1.4 g |