Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Indian Zeera Rice Pulao Recipe

 Ingredients : 

1 cup Long Grain (Basmati) Rice
2 cups Water
11/2tsp Cumin seeds(jeera)
1tbsp oil
salt to taste
2 Bay leaves
3-4 cloves
Few whole Black pepper
1 Black Cardamom

Method :

Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.

Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.

When Cumin seeds are done add the rice and salt, mix well.

Add water.

When it starts boiling low down the flame of the gas and cover it partially.

Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed.

Serve the jeera pulao hot with any gravies or raita.
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