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Mauritian Chicken Biryani

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  • Oil for deep frying
  • 0.25 tsp yellow food colouring
  • 0.5 tsp salt
  • 5 potatoes, washed, peeled and halved
  • 6 onions
  • 4 eggs
  • 0.25 cup hot water
  • 1 tbsp saffron
  • 0.25 tsp (pinch) of yellow food colouring
For the chicken
  • 1 bunch of coriander
  • 1 bunch of mint
  • 1 tomato
  • 2 onions
  • 1 chilli
  • 2 tbsp water
  • 0.75 cup plain yoghurt
  • 6 cloves
  • 10 cardamoms
  • 1 tbsp cinnamon powder
  • 2 tbsp salt
  • 1 tbsp cumin seeds
  • 3 tbsp biryani spices
  • 3 tbsp garlic and ginger paste (using 5 garlic cloves and 2 inch ginger - minced)
  • 2 tbsp honey
  • 1.5 tbsp cumin powder
  • 1.5 tbsp coriander powder
  • 1.5 tbsp garam masala
  • 1 tbsp vegetable oil
  • 1 skinless chicken, cut into 8 pieces
  • 1 cup water (or as needed)
For the rice
  • 2 cups rice
  • 4 cloves
  • 1 tbsp cinnamon powder
  • 3 cardamom
  • 1.75 tbsp salt
  • 5 tsp ghee
  • Cooking Time
    35-40 mins
  • Serving
    Serves 7
  • Skill Level
    Not that bad


So I made a poll on my instagram between making a dish from Hawaii or Mauritius. Mauritius won! Then I asked between a Mauritian style biryani or curry, and the biryani won. So here it is, as voted by you..the Mauritian Chicken Biryani :)
  1. Heat oil for deep frying. Mix the yellow food colouring and salt with the potatoes. Fry in the hot oil over medium heat. Remove before they turn crispy and place on kitchen paper
  2. In the same oil, fry the onions in batches. Remove and spread out over kitchen paper to keep them crispy, then set aside
  3. In the meantime, boil the eggs in water for 10 mins until hard boiled, then set aside 
  4. In the hot water, place the saffron and 1/4 tsp of the yellow food colouring
  5. Blend together half the coriander, half the mint, tomato, onions and green chilli and water
  6. In a heavy bottomed, deep cooking pot, add the yoghurt and the blended coriander mixture. Chop the remaining coriander and mint, then add it into the pot. Mix well. Add the cloves, cardamoms, cinnamon powder, salt, cumin seeds and biryani spices. Add the ginger and garlic paste and honey. Mix. Add cumin powder, coriander powder and garam masala. Mix well
  7. Add a handful of the fried onions, oil and the chicken. Mix well. Add 1 tbsp of saffron water and mix
  8. Add the fried potatoes. Mix well. Add the water gradually (don't use it all if not needed). Don't overfill the pot so the biryani doesn't overcook. The potatoes and chicken should still be showing. Cover and leave it to marinate for one hour
  9. After half an hour of marinating the chicken, it is a good time to start working on your rice. Wash the rice under running water until the water becomes clear. Cover the rice with fresh water. Add the cloves, cinnamon powder and cardamom and let it soak for 15 mins
  10. In a pot to cook your rice, fill over half way with hot water. Add the salt and bring to the boil. Add the rice with its flavoured water into the pot and leave uncovered over medium heat until semi-cooked (around 3-4 mins). Drain the cooked rice and set aside
  11. In the pot with the chicken, place the boiled peeled eggs, then spoon a third of the rice mixture over the chicken. Add a third of the remaining fried onions. Repeat the process until you have added all your rice and fried onions
  12. Place a tsp of the ghee on the four edges of the rice, as well as 1 tsp in the middle of the rice. Top with the remaining saffron water. Cover with foil, then cover with a lid and something heavy over it to ensure no steam escapes. Cook over low heat for 30-35 mins. Turn off the heat and leave covered for a further 20 mins before serving

You may notice, I adjusted the recipe amounts compared to what you see in the video. The resulting biryani has a unique taste, different to what you may expect from an Indian style Biryani. Makes a nice change from what you may be used to. I hope you give this a go and let me know how it goes. Enjoy :)


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