Sri Lankan Buffalo Curd & Mozzarella Seafood Biryani

"Buffalo Curd & Mozzarella Vegetable Biryani with added seafood, prepared in Sri Lankan village style. Incorporate typical Sri Lankan spices and cooking methods, such as curry leaves, pandan leaves, cinnamon, and coconut milk, along with the original ingredients and steps. Include seafood like prawns or fish, marinated and cooked with the vegetables and curd. Maintain the layering and dum cooking technique, enhancing with Sri Lankan flavors and garnishes."

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6/6/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A fragrant village-style biryani combining buffalo curd, mozzarella, prawns, and Sri Lankan spices, layered and slow-cooked with aromatic pandan and curry leaves.

biryani seafood srilankan spicy curd vegetarian-friendly

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Name: Sri Lankan Buffalo Curd & Mozzarella Seafood Biryani
Yield: 4
Ingredients: 2 cups basmati rice; 1/2 lb prawns, peeled and deveined; 1/2 lb firm white fish fillets, cut into chunks; 1 cup buffalo curd; 1 cup shredded mozzarella cheese; 1 cup mixed vegetables (carrots, beans, peas); 1 large onion, thinly sliced; 4 garlic cloves, minced; 1 inch ginger, grated; 2 green chilies, slit; 1 cup thick coconut milk; 3 tbsp vegetable oil; 1 tsp mustard seeds; 2 cinnamon sticks; 6 curry leaves; 3 pandan leaves, tied into a knot; 1 tsp fennel seeds; 1 tbsp Sri Lankan chili powder; 1 tsp turmeric powder; 1 tbsp coriander powder; 1 tsp garam masala; 1/2 tsp black pepper; Juice of 1 lime; Salt to taste; Fresh coriander leaves for garnish; Fried onions for garnish; Water as needed

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