Entree: Mauritius – Northern Culinary Region – Briyani (Fragrant spiced layered rice with marinated meat and potatoes, finished by steaming)

Serving Size: 6

Approximate Time

Prep 1 hr 15 min

Cook 50 min

Additional 10 min

Total 2 hrs 15 min

Ingredients

- 3 cups (555 g) long-grain basmati rice
- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 medium potatoes, peeled and halved, approx. 1 lb (450 g)
- 4 tbsp (60 ml) vegetable oil
- 2 tbsp (30 g) ghee or clarified butter
- 2 large onions, thinly sliced, approx. 12 oz (340 g)
- 3 tbsp (45 g) ginger-garlic paste
- 1/2 cup (120 g) plain yogurt
- 2 tbsp (16 g) garam masala
- 1 tsp (2 g) turmeric
- 2 cinnamon sticks, approx. 2 in (5 g total)
- 8 green cardamom pods
- 6 whole cloves
- 2 bay leaves
- 1/2 cup (120 ml) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh mint
- 1/4 tsp saffron threads soaked in 2 tbsp (30 ml) warm milk (optional)
- 3 cups (720 ml) chicken stock or water, more if needed
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (30 ml) lemon juice
- Fried onions for garnish (optional)

Instructions

1. Rinse rice until water runs clear; soak in cold water for 30 minutes then drain. Parboil rice in salted water with 1 cinnamon stick, 4 cardamom pods, and 2 cloves for 5–6 minutes until rice is about 70% cooked. Drain and set aside.
2. Season chicken pieces with salt, pepper, 1 tbsp (8 g) garam masala, turmeric, and lemon juice. Rub in 2 tbsp (30 g) yogurt and 1 tbsp (15 g) ginger-garlic paste; marinate at least 1 hour, preferably 3–4 hours.
3. Heat 2 tbsp (30 ml) oil in a heavy pot. Fry potato halves until golden; remove and set aside on paper towels. In the same pot, add remaining oil and ghee, sauté sliced onions until deep golden brown; remove half for garnish.
4. Add remaining ginger-garlic paste (2 tbsp / 30 g), remaining whole spices (1 cinnamon stick, 4 cardamom pods, 4 cloves, 2 bay leaves) and sauté briefly. Add marinated chicken and brown on all sides, then stir in remaining yogurt (approx. 2 tbsp / 30 g) and chopped cilantro and mint. Add 1 cup (240 ml) chicken stock, cover, and simmer 10–12 minutes until chicken is nearly cooked through.
5. In a heavy-bottomed ovenproof pot or Dutch oven, layer half of the par-cooked rice, then evenly arrange the browned chicken pieces and fried potatoes. Sprinkle with remaining garam masala, chopped cilantro/mint, fried onions, and saffron-milk if using. Top with the remaining rice to form the final layer.
6. Pour enough hot chicken stock (about 1–1.5 cups / 240–360 ml) so the rice is just submerged; dot with 1 tbsp (15 g) ghee. Cover tightly with a lid or seal with foil and place in a 350°F (175°C) oven or over very low heat on the stovetop. Steam (dum) for 20–25 minutes until rice and chicken are fully cooked and flavors have melded.
7. Remove from heat, let rest 10 minutes, then gently fluff and mix layers before serving. Garnish with reserved fried onions and extra cilantro.