Exploring the Delights of Mauritian Chicken Biryani: A Street Food Marvel

Chicken Biryani is not just a dish; it's a celebration of flavors, aromas, and textures that has found a special place in the hearts of food lovers worldwide. In Mauritius, Chicken Biryani takes on a unique character, blending the island's rich culinary traditions with the classic recipe. This biryani variant is meticulously prepared, layering fragrant basmati rice with marinated biryani chicken, a medley of spices, and a touch of local ingredients, creating a mouthwatering feast that is both comforting and exotic.

chicken biryani

The process of making Chicken Biryani, while elaborate, is an art worth mastering. Recipes for biryani vary, but the essence lies in the harmony between the rice and biryani chicken. The Mauritian Chicken Biryani recipe often includes a blend of spices that gives it its distinctive flavor, setting it apart from other biryani recipes. Whether you're searching for the "best biryani near me" or planning to embark on a culinary adventure at home, this biryani recipe chicken is a journey through taste that promises to delight your senses.

Many seek out the perfect chicken biryani recipe to recreate this culinary masterpiece at home. With numerous recipes biryani available, enthusiasts can explore different variations, each offering a unique taste experience. The key to a successful biryani lies in the quality of ingredients, patience, and the love poured into cooking it. Whether it's your first attempt or you're a seasoned pro looking to try a new biryani recipe, the quest for creating the perfect biryani chicken biryani is an adventure that's both rewarding and delicious.

CHICKEN BIRYANI

Serves 5 - 6 Peole

Ingredients

Chicken Marinade:

1 kg Chicken

1 TBSP Corn Starch

1 TBSP Ginger paste

1 1/2 TSP Nutmeg (grated or powder)

To Fry:

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

Rice: 

2 1/2 - 3 Cup Basmati Rice (1.5 mug)

3 Cardamom

1 Cinnamon Stick

1 1/2 TSP Cumin

1 Pinch Saffron​

Curry Sauce:

2 TBSP Tomato Puree

2 TBSP Plain Yogurt

1 Cinnamon Stick

5 Cloves

5 Cardamom

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

Recipe:

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.