Sri Lankan Rice and Curry: Fluffy White Rice with Multiple Curries

Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring 600 ml (2 1/2 cups) water to a boil. Add the rice and 1/2 tsp salt. Reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Rinse the red lentils and place in a saucepan with 400 ml (1 3/4 cups) water. Bring to a boil, then reduce heat and simmer for 10 minutes until soft. Add coconut milk, turmeric, and 1/2 tsp salt. Simmer for another 5 minutes. In a small pan, heat 1 tbsp coconut oil over medium heat. Add mustard seeds, curry leaves, and dried red chillies; cook until seeds pop. Pour this tempering over the dhal and stir. Keep warm.

Boil the diced potatoes in salted water until tender, about 10 minutes. Drain. In a pan, heat 1 tbsp coconut oil. Add 1/2 chopped onion and minced garlic; sauté until golden. Add the potatoes, 1/2 tsp chilli powder, 1/4 tsp turmeric, and salt to taste. Stir gently and cook for 2 minutes. Add 100 ml coconut milk and simmer for 5 minutes until the sauce thickens. Garnish with curry leaves.

Cut chicken thighs into bite-sized pieces. Heat 1 tbsp coconut oil in a pot. Add cinnamon, cardamom, and cloves; fry for 30 seconds. Add remaining chopped onion and garlic; sauté until soft. Add chicken pieces, 1 tsp chilli powder, 1/2 tsp turmeric, and salt. Cook for 5 minutes, stirring. Add 200 ml coconut milk and 100 ml water. Bring to a simmer and cook for 15 minutes until chicken is tender and sauce thickens.

In a bowl, combine grated coconut, finely chopped red onion, juice of half a lime, 1/2 tsp chilli powder, and salt to taste. Mix well. Adjust lime and chilli to your preference.

Place a generous mound of rice on each plate. Arrange small bowls or mounds of dhal curry, potato curry, chicken curry (if using), and coconut sambol around the rice. Serve with extra lime wedges.