Simple Mauritian Chicken Biryani Recipe | Easy Step by Step for Beginners | Rostone

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber and nutrients, while long-grain rice is more affordable.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and adds protein, while sour cream is often less expensive.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while chicken thighs are more economical than breasts.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley offers a similar flavor profile and is often cheaper when fresh.

Fry three quarters of the total onions (around 750 grams) in hot oil over medium heat until light golden brown, adding a pinch of salt for crispness.

Rinse the rice three times and soak in fresh water for at least 30 minutes.

Peel and fork the potatoes, cut them in half, wash, season with 1 teaspoon salt and a pinch of yellow food color, then deep fry in the same oil over medium heat for 7-8 minutes.

Cut and blend the remaining raw onions (about 250 grams) into an onion paste, adding some water.

Add cleaned and cut chicken legs (in two pieces) to the Biryani cooking pot.

Add 4 tablespoons ginger and garlic paste, onion paste, 4 tablespoons Biryani spices, 125 grams yogurt, 3 teaspoons salt, half of Iranian saffron, half of fried onions, chopped coriander and mint leaves, green chilies, and 3 cups of water. Mix well and taste for salt.

Add fried potatoes and 1/2 cup oil (can use the same oil used for frying potatoes).

Soak remaining Iranian saffron strands in 1/2 cup of hot water.

In a different pot, boil 3 liters of water over high heat, adding 3 tablespoons salt. When boiling, drain and add soaked rice, along with 6 cardamoms, 2 cinnamon sticks, and 1 teaspoon cumin seeds. Stir occasionally.

After about 8 minutes, drain and transfer about one third of the rice to the Biryani pot, sprinkling some fried onions. Repeat this layering process two or three times, leaving about 3 minutes of rice boiling between each layer.

After adding all the rice, add 4 tablespoons ghee, soaked Iranian saffron strands, and remaining fried onions. Cover the pot and cook on high heat for 15 minutes, then reduce to low heat and cook for 8-12 minutes until spices dry. Add a weight on the pot cover if necessary.

After turning off the heat, let it rest for 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: