Category Archives: Rice

Chicken Biryani ( Mauritian style)

imageimageBiryani is a very popular dish around the world. It originated from India and Pakistan. There, they have so many different ways of preparing it. In my native country the Island of Mauritius this dish is being prepared in almost every household. Let me explain how dish travelled so far and reached us. Some of our ancestors came from India and they brought with them their culture, lifestyle and culinary skills. In Mauritius the recipes have been transformed into our Mauritian culinary style. That’s why we have some recipes like biryani, curry, naan, etc in common with India and Pakistan

Ingredients:
2 chicken thights each cut into half
1 chicken breast cut into 4 pieces
4 cup of basmati Rice
4 large potatoes peeled cut into half rub with salt and fry on low heat until well cooked
4 large onions slice thinly and fry until golden brown
2 large onion puree in blender
2 plain yogurt pot
2 tbsp ginger garlic paste
1/2 cup chopped coriander leaves
1/2 cup chopped mint leaves
1 1/2 tbsp of garam masala
1 tbsp cumin powder
1 tsp curcuma powder
1/2 tsp of saffron boil in 1 cup of milk or water
Salt to taste
Oil
Clarified butter (Ghee)
Spices for Rice : 1 tbsp cumin seeds, 3 cardamom pods, 3 cloves, 2 cinnamon stick

Serve 3-4 people
Method :

  1. Marinate chicken with salt pepper and lemon juice (overnight or minimum 1hr)
  2. In your ‘faitout’ add chicken, yogurt, puree onion, coriander and mint leaves, garam masala cumin powder, curcuma, salt to taste and a handful of fried onion mix well
  3. Arranged the fried potatoes over the chicken then add 1/2 cup of water and a little saffron milk.
  4. Add in 1 tbsp of clarified butter over the marinate
  5. Wash basmati rice and soak for around 20mins
  6. In the meantime fill a large pot with water, add salt to make the water salty enough, add the rice spices and allow the water to boil
  7. Once water is boiling add the rice and let it cooked 1/4 way around 2-3mins remove around 1/4 of the rice spread over the chicken, add some saffron milk and fried onion
  8. When rice is half way cooked remove 1/2 of the remaining rice and layer over the previous rice. Repeat the same process with fried onion and saffron milk and this time spread over 2 tbsp oil
  9. When the rest of the Rice is fully cooked drain the water and layer it over the already layered Rice. Add the remaining saffron milk and fried onion.
  10. Add 1 tbsp ghee and cover tightly with the faitout lid
  11. Cook on High Heat for around 20mins
  12. After that reduce flame to very low cook for another 30mins
  13. Let the biryani rest for 15-20mins before serving.
  14. serve with chutney, tomato salsa, cucumber and carrot salad and pickles
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