Dhirifiyaalee Baiy is a special rice dish that’s just superb with some spicy Miruhulee Kukulhu or even a chicken curry. And as the name suggests, the two main flavours in Dhirifiyaalee Baiy are onions and cumin.
Some people do fry sliced onions and cumin seeds in a bit of ghee or oil before adding that to the rice. Others soak them in coconut milk to add them in at the end of cooking. The recipe below is based on Zareena Ibrahim Didi’s Dhirifiyaalee Baiy recipe in her cookbook Dhivehi Kaanaa. Like in her recipe, we’ve included cinnamon, cardamom, ginger, and pandan leaf in ours. However, it’s quite usual for the rice dish to be made without any of those.