Classic Mauritian Chicken Bryani
Classic Mauritian Chicken Bryani
Ingredients
For the Chicken Marinade
- 2 pounds chicken thighs, bone-in, skin-on, cut into 2-inch pieces
- 1/2 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 teaspoon salt, or to taste
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
For the Rice
- 2 cups basmati rice
- 2 bay leaves
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1 1/2 teaspoons salt
- 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm milk
For the Bryani Assembly
- 3 tablespoons vegetable oil
- 2 onions, large, thinly sliced
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 2 green chilies, slit lengthwise (adjust to taste)
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup fresh mint leaves, chopped, for garnish
- 2 tablespoons ghee
- 1/4 teaspoon food coloring, orange or yellow (optional), dissolved in 1 tablespoon water
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, salt, chopped fresh mint leaves, chopped fresh cilantro, and lemon juice. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight.
⏱️ 15 min
- 2
Wash the basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in fresh water for 30 minutes. Drain well before cooking.
⏱️ 5 min
- 3
Heat 3 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and fry until they turn golden brown and crispy. This will take about 15-20 minutes. Remove half of the fried onions and set aside for garnish.
⏱️ 20 min
- 4
To the remaining onions in the pot, add the marinated chicken and the cubed potatoes. Cook over medium-high heat for about 10-15 minutes, stirring occasionally, until the chicken is lightly browned on all sides and the potatoes are slightly tender. Add the slit green chilies and cook for another 2 minutes.
⏱️ 15 min
- 5
While the chicken is cooking, bring a large pot of water to a rolling boil. Add bay leaves, cinnamon stick, green cardamom pods, cloves, and 1 1/2 teaspoons of salt. Add the drained basmati rice and cook until it is about 70-80% cooked (al dente). This usually takes 5-7 minutes. The grains should still have a slight bite.
⏱️ 10 min
- 6
Carefully drain the rice, discarding the whole spices. Spread half of the partially cooked rice evenly over the chicken and potato mixture in the pot. Sprinkle with half of the reserved fried onions, some chopped fresh cilantro, and mint leaves.
⏱️ 5 min
- 7
Layer the remaining rice over the first layer. Drizzle with the saffron-infused milk, the optional food coloring dissolved in water, and the ghee. Sprinkle with the remaining fried onions, fresh cilantro, and mint leaves.
⏱️ 5 min
- 8
Cover the pot tightly with a lid. If your lid is not airtight, you can seal it with a strip of dough or aluminum foil. Cook on low heat for 25-30 minutes, allowing the rice to steam and absorb all the flavors (dum cooking).
⏱️ 30 min
- 9
Once cooked, turn off the heat and let the bryani rest, covered, for at least 10-15 minutes before serving. This allows the flavors to meld and the rice to become fluffy.
⏱️ 15 min
- 10
Gently fluff the bryani with a fork, mixing the layers of rice and chicken. Serve hot with raita (yogurt dip) and a side salad.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Mauritian Chicken Bryani
For the Chicken Marinade
- 2 pounds chicken thighs, bone-in, skin-on, cut into 2-inch pieces
- 1/2 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 teaspoon salt, or to taste
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lemon juice
For the Rice
- 2 cups basmati rice
- 2 bay leaves
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods, lightly crushed
- 4 cloves
- 1 1/2 teaspoons salt
- 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm milk
For the Bryani Assembly
- 3 tablespoons vegetable oil
- 2 onions, large, thinly sliced
- 2 potatoes, medium, peeled and cut into 1-inch cubes
- 2 green chilies, slit lengthwise (adjust to taste)
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 cup fresh mint leaves, chopped, for garnish
- 2 tablespoons ghee
- 1/4 teaspoon food coloring, orange or yellow (optional), dissolved in 1 tablespoon water
Instructions
- 1
In a large bowl, combine the chicken pieces with plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, salt, chopped fresh mint leaves, chopped fresh cilantro, and lemon juice. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate to marinate for at least 2 hours, or preferably overnight.
⏱️ 15 min - 2
Wash the basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in fresh water for 30 minutes. Drain well before cooking.
⏱️ 5 min - 3
Heat 3 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the thinly sliced onions and fry until they turn golden brown and crispy. This will take about 15-20 minutes. Remove half of the fried onions and set aside for garnish.
⏱️ 20 min - 4
To the remaining onions in the pot, add the marinated chicken and the cubed potatoes. Cook over medium-high heat for about 10-15 minutes, stirring occasionally, until the chicken is lightly browned on all sides and the potatoes are slightly tender. Add the slit green chilies and cook for another 2 minutes.
⏱️ 15 min - 5
While the chicken is cooking, bring a large pot of water to a rolling boil. Add bay leaves, cinnamon stick, green cardamom pods, cloves, and 1 1/2 teaspoons of salt. Add the drained basmati rice and cook until it is about 70-80% cooked (al dente). This usually takes 5-7 minutes. The grains should still have a slight bite.
⏱️ 10 min - 6
Carefully drain the rice, discarding the whole spices. Spread half of the partially cooked rice evenly over the chicken and potato mixture in the pot. Sprinkle with half of the reserved fried onions, some chopped fresh cilantro, and mint leaves.
⏱️ 5 min - 7
Layer the remaining rice over the first layer. Drizzle with the saffron-infused milk, the optional food coloring dissolved in water, and the ghee. Sprinkle with the remaining fried onions, fresh cilantro, and mint leaves.
⏱️ 5 min - 8
Cover the pot tightly with a lid. If your lid is not airtight, you can seal it with a strip of dough or aluminum foil. Cook on low heat for 25-30 minutes, allowing the rice to steam and absorb all the flavors (dum cooking).
⏱️ 30 min - 9
Once cooked, turn off the heat and let the bryani rest, covered, for at least 10-15 minutes before serving. This allows the flavors to meld and the rice to become fluffy.
⏱️ 15 min - 10
Gently fluff the bryani with a fork, mixing the layers of rice and chicken. Serve hot with raita (yogurt dip) and a side salad.
⏱️ 5 min