Briani PouletMauritian Chicken Biryani

Name: Briani Poulet (Mauritian Chicken Biryani)
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Mauritius
Ingredients: 800 g Chicken Thigh (whole); 200 g Plain Yogurt; 20 g Garlic (crushed); 20 g Fresh Ginger (crushed); 10 g Biryani Masala; 5 g Turmeric Powder; 5 g Chili Powder; 10 g Salt; 400 g Basmati Rice (rinsed); 2 l Water; 2 pcs Bay Leaf; 1 pcs Cinnamon Stick; 4 pcs Clove; 4 pcs Green Cardamom; 1 g Saffron Threads; 60 ml Water; 45 ml Ghee; 260 g Onion (sliced); 200 g Tomato (finely chopped); 300 g Potato (peeled); 20 g Fresh Coriander (chopped)

A Mauritian chicken briani layered with spiced chicken, potatoes, rice, herbs, and saffron. Biryani traditions on the island include many family and community variations.

Prep

35m

Cook

1h 5m

Serves

Estimated

Nutrition

Per serving

1030kcal

Calories

65g

Protein

35g

Fat

110g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Marinade

800g
Chicken Thigh (whole)
200g
Plain Yogurt
20g
Garlic (crushed)
20g
Fresh Ginger (crushed)
10g
Biryani Masala
5g
Turmeric Powder
5g
Chili Powder
10g
Salt

Rice

400g
Basmati Rice (rinsed)
2l
Water
2pcs
Bay Leaf
1pcs
Cinnamon Stick
4pcs
Clove
4pcs
Green Cardamom
1g
Saffron Threads

Saffron

60ml
Water

Pot

45ml
Ghee
260g
Onion (sliced)
200g
Tomato (finely chopped)
300g
Potato (peeled)
20g
Fresh Coriander (chopped)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

9 steps

01
Mix the chicken thigh with the plain yogurt, garlic, fresh ginger, biryani masala, turmeric powder, chili powder, and salt. Let it stand while you prepare the rice.
02
Soak the saffron threads in the saffron water until the liquid turns deeply colored.
03
Bring the water to a boil with the bay leaves, cinnamon stick, cloves, and green cardamom. Add the basmati rice and cook until partly cooked but still firm in the center, then drain.
04
Heat the ghee in a heavy pot over medium heat, about 160°C (320°F). Add the onion and cook until golden.
05
Add the tomato and potato and cook briefly.
06
Add the marinated chicken thigh and cook until the outside of the chicken is no longer raw, until the chicken reaches 74°C (165°F).
07
Spread the partly cooked basmati rice over the chicken in an even layer. Drizzle over the saffron soaking liquid and scatter the fresh coriander on top, until the chicken reaches 74°C (165°F).
08
Cover tightly and cook in the oven at 180°C (355°F) until the rice is tender, the potato is cooked through, and the chicken thigh is fully done, until the chicken reaches 74°C (165°F).
09
Rest the dish covered before gently fluffing and serving.

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