Biryani Mauricien

Name: Biryani Mauricien
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 8 servings
Cuisine: Mauritian
Ingredients: 1kg chicken pieces; 500g basmati rice, soaked; 4 potatoes, peeled and halved; 4 boiled eggs; 2 onions, thinly sliced; 4 cloves garlic, minced; 1 thumb ginger, grated; 2 tomatoes, chopped; 1 cup yogurt; 1 tsp saffron in 50ml warm milk; 2 tsp biryani masala; 1 tsp ground cumin; 1 tsp ground coriander; 4 cardamom pods; 4 cloves; 2 cinnamon sticks; 3 tbsp ghee; Fresh mint and coriander leaves; Salt to taste

Biryani (beer-YAH-nee moh-ree-SYEHN)

Mauritian Biryani

⏱ Prep Time 2 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 598 kcal

Layered aromatic rice dish with spiced chicken, potatoes, boiled eggs, and saffron, slow-cooked in a sealed pot until the flavours meld together.

Nutrition & Info

Protein 35.0g

Carbs 65.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Allergen Warnings

⚠ eggs

Equipment Needed

large heavy pot with tight lid rice pot spice grinder

Presentation Guide

Vessel: large communal serving platter

Garnishes: fried onions, boiled egg halves, fresh coriander

Accompaniments: achards, raita, tomato chutney

Ingredients

1kg chicken pieces
500g basmati rice, soaked
4 potatoes, peeled and halved
4 boiled eggs
2 onions, thinly sliced
4 cloves garlic, minced
1 thumb ginger, grated
2 tomatoes, chopped
1 cup yogurt
1 tsp saffron in 50ml warm milk
2 tsp biryani masala
1 tsp ground cumin
1 tsp ground coriander
4 cardamom pods
4 cloves
2 cinnamon sticks
3 tbsp ghee
Fresh mint and coriander leaves
Salt to taste

Instructions

1
Marinate chicken in yogurt, garlic, ginger, biryani masala, cumin, coriander, and salt for at least one hour.
2
Par-cook the basmati rice in salted boiling water until seventy percent done, about six minutes. Drain well.
3
Fry sliced onions in ghee until deep golden brown. Remove half for garnish. Add marinated chicken and cook ten minutes.
4
Add tomatoes and potatoes, cooking five more minutes. Layer par-cooked rice over the chicken mixture.
5
Drizzle saffron milk over the rice, scatter mint and coriander, and top with fried onions. Seal the pot tightly.
6
Cook on very low heat for thirty-five minutes until rice is fluffy and chicken is tender. Rest five minutes before opening.
7
Gently fold layers together, place boiled egg halves on top, and serve with achards and raita.

💡

Did You Know?

Mauritian biryani is the centrepiece of Muslim weddings on the island, where cooks prepare enormous pots to feed hundreds of guests.

Chef's Notes

Equipment Tips

large heavy pot with tight lid
rice pot
spice grinder

Garnishing

fried onions, boiled egg halves, fresh coriander

Accompaniments

achards, raita, tomato chutney

The Story Behind Biryani Mauricien

Biryani came to Mauritius with Muslim traders and indentured laborers from the Indian subcontinent in the nineteenth century. The Mauritian version developed its own identity with the addition of potatoes and a particular spice balance that distinguishes it from Indian biryanis. It became the essential celebration dish for the Muslim community and is now embraced across all ethnic groups as the ultimate festive meal on the island.

🕐 Traditionally enjoyed weddings, religious celebrations, sunday gatherings 📜 Origins: 19th century Indian Muslim

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