Mauritian Biryani
This Indo-Islamic cuisine consists of saffron rice with a choice of beef, chicken, or occasionally marinated fish. The Mauritian biryani is made from fragrant basmati rice and a variety of spices. The aromas of cloves, cinnamon, crushed cardamom, star anise, cumin, and saffron will transport you to India! All of the components are cooked in a large copper cauldron known as a deg. It is slow-cooked with potatoes and fried onions. The local biryani is a variation of the Indian original, with a modified spice combination to suit Mauritian tastes. Chili and tamarind sauce are sometimes added, and the meal combines well with cucumber and carrot salad.
Ingredients:
- 500g basmati rice long grain, soaked for 1 hour,2 cloves,1 cinnamon stick,2 crushed cardamon,1 tsp cumin seeds,1 tsp salt,1 kg chicken cut into big pieces,1 tsp garam masala,1 tbsp onion-garlic paste,2 tbsp onion past,1 tbsp salt, juice of 1 lemon,1 yogurt,1 tbsp cloves-cinnamon roasted and grinded, mint leaves chopped, coriander leaves chopped,2 green chilies,2 potatoes cut in the quarter, oil for deep frying potatoes,2 onions, thinly sliced,1/2 tbsp saffron
Instructions:
- Half fry chicken and marinate the chicken
- Deep fry potatoes and keep them aside. Fry thinly sliced onion until brown.
- Bring water to boil, add rice, with ingredients A. Drain half-cooked rice and keep aside.
- In a cooking pan vessel, add oil, arrange chicken with half chopped mint-corriander-fried onion. Add 200ml water just to cover chicken. Arrange fried potatoes, now put all the half-cooked rice over layer of chicken-potatoes.
- Pour saffron milk-sprinkle remaining herbs-onion. Add the lemon juice.
- Cover pan, cook on high heat for 10 minutes, and then reduce heat. Cook for a further 25-30 minutes.
- Garnish with some coriander
- Prepare some nice salad, satini along with pickles (Zasar Moris)
