A Biryani is a well known Indian dish, which combines rice with a number of spices and other ingredients to create a flavourful all-in-one dish. It’s a popular dish that is commonly served at events like weddings or other get togethers, but of course, can be eaten as a standalone meal.
As with any dish, there are of course multiple variations of Biryani. The Mauritian Biryani usually has potatoes added. Whilst this isn’t unique to Mauritius, it is definitely not a common biryani ingredient.
Other than that, you can expect to find a range of other spices and flavours in a Biryani. As well as the rice and potato, there will usually be Cardamoms, cloves, cumin seeds, ginger, garlic, onions, coriander leaves and turmeric or saffron.
Biryani will also usually have either a meat, fish, or a selection of vegetables added.
Serves 5 - 6 Peole
1 kg Chicken
1 TBSP Corn Starch
1 TBSP Ginger paste
1 1/2 TSP Nutmeg (grated or powder)
3 Big Onions (Use Red Onions- Red onions will make the biryani get the brown colour)
2-3 Potatoes (Depending on the size of the potatoes)
Oil for deep frying
2 1/2 - 3 Cup Basmati Rice (1.5 mug)
1 Cinnamon Stick
1 1/2 TSP Cumin
1 Pinch Saffron
2 TBSP Tomato Puree
2 TBSP Plain Yogurt
1 Cinnamon Stick
5 Garlic Cloves
1 Star Anis
1 TBSP Roasted Cumin
2 TSP Garam Masala
1 Medium Onion
1 TBSP Chilli Powder
1 Handful Coriander & Mint
2 TSP Salt
1/4 Cup Water infused Saffron(1 TSP Saffron) (3 TBSP in gravy and 1 TBSP over the rice)
1/4 Cup Oil (oil used to fry Onion)
2 TBSP Ghee (1 TBSP for Gravy and 1 TBSP over the rice)
1 TBSP Honey or Sugar
Cut the onions into thin slices making sure they are the the same thickness, place in a bowl and separate each slice.
Heat enough oil for deep frying at medium to high temperature.
Add a few onions at a time and deep fry string with a slotted spoon to keep the onion segments separate. Fry until golden brown in colour.
Once brown and crispy remove from the oil and place evenly over kitchen paper
to absorb any excess oil. Set aside.
Wash and drain the chicken, remove any excess water.
Marinate with nutmeg, ginger and cornstarch.
Place in a bowl, cover with cling film and chill in a ridge for at least 4 hours.
Cut the peeled potatoes into 4 (6 if large) equal parts. Place in a bowl and add salt to tase and a pinch of ground turmeric for colour.
Add a little water on mix to cover all the potatoes.
In the same oil for deep frying cook the potatoes until half cooked. Remove, place on kitchen paper to drain off any excess oil. Set aside.
Place your rice in a bowl of water, cover and soak for 30 minutes.
Add the tomato puree and plain yoghurt the marinated chicken. Mix well and set aside.
Place the Cinnamon Stick, Cloves, Cardamom, Garlic Cloves, Star Anis, Roasted Cumin, Garam Masala and Medium sized Onion in a grinder and make a paste. If you don’t have a grinder use a pestle and mortar.
Place the chicken into a large pan (not on heat at the moment) and add the paste, some fired onions and saffron water. Mix well for about 5 minutes.
Add the fresh coriander and mint, mix well then set aside for 15 minutes.
Next add the honey, 2 tsps of salt, 1/4 cup of oil leftover from frying the onions and 1 tbsp of ghee. Mix well.
Add enough water so it covers the chicken.
Add the potatoes, some fried onions and set aside.
Pre-cook the rice by bring to the boil a pan of water with 1 cinnamon stick, cardamon, cumins, saffron and 1 tsp of oil.
Place in the pre-soaked rice and cook for 2 minutes.
Remove half the rice and place over the chicken. Sprinkle over some more fried onions.
Once the remaining rice is half cooked remove and spread over the chicken.
Drizzle over tbsp of saffron water, one tbsp of ghee and the remaining fried onions.
Cover the pan with tin foil and then place the pan lid on top making sure that the pan is sealed.
Cook on a high heat for 20 minutes.
Who steam starts to come out, reduce the heat to low and cook for a further 25 minutes.
Once all the water has been absorbed its done, if not continue cooking on low.
Turn off the heat and allow to sit for 15 minutes before serving.
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