Briyani (Mauritian Chicken Biryani)
In short: Yogurt-marinated chicken, spiced potatoes and fragrant basmati layered in a sealed pot and cooked low and slow. A Mauritian celebration favorite. It takes about 2 h 10 min in total and makes 6 servings.
- Prep
- 40 min
- Cook
- 1 h 30 min
- Resting
- 2 h
- Total
- 2 h 10 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 560 kcal
Briyani is what Mauritians serve at weddings, religious celebrations and big family lunches. Chicken is marinated in yogurt, ginger, garlic and spices, then layered with fried potatoes and parboiled basmati rice and cooked in a sealed pot so the steam carries every flavor through the grains. A drizzle of saffron milk gives the rice patches of gold, and crisp fried onions go on top. Serve it with a tomato and onion salad and fresh chili sauce.
Instructions
- Mix the chicken with the yogurt, ginger-garlic paste, ground spices, salt, cardamom, cloves, cinnamon and bay leaves. Cover and marinate in the fridge for at least 2 hours.
- Heat the oil in a large heavy pot and fry the onions for 20 to 25 minutes, stirring often, until deep golden brown. Lift out half and set aside for topping.
- Fry the potatoes in the remaining onion oil for 5 minutes, turning, until golden at the edges. Remove and set aside.
- Add the marinated chicken to the pot and cook over medium heat for 15 minutes, stirring now and then, until partly cooked and the sauce has thickened.
- Boil the soaked rice in plenty of water with the 2 tablespoons of salt for 5 to 6 minutes, until about 70 percent cooked. Drain.
- Layer the potatoes over the chicken, then the rice. Top with the reserved onions, mint, coriander, saffron milk and melted ghee.
- Cover with foil and a tight lid and cook on the lowest heat for 35 minutes, until the rice is tender and the chicken reaches 74°C (165°F). Rest for 10 minutes, then mix gently from the bottom and serve.
Tips
- Do not overcook the rice at the boiling stage. It should still have a firm center, because it finishes cooking in the steam.
- Mutton or goat is the other classic choice. Cut it into chunks, marinate overnight and simmer for 45 minutes before layering with the rice.
Questions and answers
Can I make briyani ahead of time?
Yes. Marinate the chicken a day ahead and fry the onions in advance. Assemble and cook the briyani the same day, since reheated rice dries out.
What do you serve with briyani?
A fresh tomato and onion salad, a mint or coriander chutney and a spoonful of chili sauce. A cool yogurt side also works.
How spicy is Mauritian briyani?
It is warmly spiced rather than very hot. The chili powder can be halved for children, and chili sauce goes on the side.
How long does it take to make Briyani (Mauritian Chicken Biryani)?
About 2 h 10 min in total: 40 min of preparation and 1 h 30 min of cooking.
How many calories are in Briyani (Mauritian Chicken Biryani)?
About 560 kcal per serving, with 25 g of protein, 77 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 560 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 77 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
