To make it, you'll oil the pot and spread a saffron-yogurt-egg mixture over the bottom — to help create the distinctive layer of crispy rice, or tahdig — then alternate layers of parboiled ...

The more polished the rice grain the more unhealthy warns Prof. Sagarika Ekanayake, who gives full marks for the Sri Lankan staple meal as long as it is balanced. Kumudini Hettiarachchi reports As ...