Mauritian Chicken biryani - Quick, easy and taste much similar to the traditional one.
Ingredients for the rice:
2 cup Basmati long grain rice. Soak for 1 hour.
1 cinnamon stick
4 anise seeds
1 pinch yellow food color
- salt to taste
Ingredients for the seasoning - biryani paste:
1 tbsp cinnamon powder
1 1/2 tbsp roasted cumin powder or paste
6 tbsp chopped coriander leaves
6 tbsp chopped peppermint leaves
5 cloves
1 medium sized green chili
2 garlic or 1 tsp garlic paste
1 big onion (chopped)
1 tsp roasted coriander seeds powder
1/4 cup of water
2 tbsp biryani powder (optional but recommended to boost the mix flavors of the spice. If not using, add 1/2 tsp turmeric powder, 1/2 tsp cinnamon powder and 1 tbsp roasted cumin powder)
1/2 tbsp salt
Other Ingredients:
1 whole fresh chicken (cut in pieces or as you like, wash well and add salt)
2 big carrots
8 small egg sized potatoes
8 small onions
1 cup processed green peas, you may use the fresh peas and fry them.
-Yellow/orange food color
- salt to taste
Refined oil for frying/cooking and margarine
METHOD
Fill with full of water your rice cooker or other recipient that you will need to cook the rice. Add the soaked rice, anise seeds and cinnamon stick. Half cook the rice in full water - When you press a half cooked rice grain with your fingers, it should not break but should be slightly soft and transparent. Drain the rice well and keep the cinnamon stick.
Cut the onions in round shapes and fry until it looks golden light, soft and transparent.
Poke some holes in each small potatoes with the help of a folk, deep fry the potatoes , stir with salt and pinch of yellow food color.
Cut the carrots into thin slices in length
Fry the chicken in oil till it turns golden brown. Add 3 tbsp of biryani paste, mix it into the fried chicken, cover and let marinate for about 30 minutes.
Add refined salt and a pinch of yellow food coloring into the rice. Mix.
Mix the rice with the peas.
Cover the chicken and vegetables with the rice and green peas. Now, grease your rice cooker with margarine or oil. Add the vegetables and marinated chicken. Let cook in rice cooker for 30 minutes. Stir carefully without breaking the rice and let cook again for 10 minutes. Serve with salads.
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Mauritian Chicken biryani - Quick, easy and taste much similar to the traditional one.
Ingredients for the rice:
2 cup Basmati long grain rice. Soak for 1 hour.
1 cinnamon stick
4 anise seeds
1 pinch yellow food color
- salt to taste
Ingredients for the biryani paste:
1 tbsp cinnamon powder
1 1/2 tbsp roasted cumin powder or paste
6 tbsp chopped coriander leaves
6 tbsp chopped peppermint leaves
5 cloves
1 medium sized green chili
2 garlic or 1 tsp garlic paste
1 big onion (chopped)
1 tsp roasted coriander seeds powder
2 tbsp biryani powder (optional but recommended to boost the mix flavors of the spice. If not using, add 1/2 tsp turmeric powder, 1/2 tsp cinnamon powder and 1 tbsp roasted cumin powder)
1/2 tbsp salt
1/4 cup of water
Other Ingredients:
1 whole fresh chicken (cut in pieces or as you like, wash well and add salt)
2 big carrots
8 small egg sized potatoes
8 small onions
1 cup processed green peas, you may use the fresh peas and fry them.
-Yellow/orange food color
- salt to taste
Refined oil for frying/cooking and margarine
METHOD
Fill with full of water your rice cooker or other recipient that you will need to cook the rice. Add the soaked rice, anise seeds and cinnamon stick. Half cook the rice in full water - When you press a half cooked rice grain with your fingers, it should not break but should be slightly soft and transparent. Drain the rice well and keep the cinnamon stick.
Cut the onions in round shapes and fry until it looks golden light, soft and transparent.
Poke some holes in each small potatoes with the help of a folk, deep fry the potatoes, stir with salt and pinch of yellow food color.
Cut the carrots into thin slices in length
Now prepare your paste, blend onion, garlic, coriander leaves, peppermint leaves, chili and cloves. Add cumin powder, coriander powder, cinnamon powder, biryani powder and salt. Add water, stir well and cover it.
Fry the chicken in oil till it turns golden brown. Add 3 tbsp of biryani paste, mix it into the fried chicken, cover and let marinate for about 30 minutes.
Cover the chicken and vegetables with the rice and green peas. Now, grease your rice cooker with margarine or oil. Add the vegetables and marinated chicken. Let cook in rice cooker for 30 minutes. Stir carefully without breaking the rice and let cook again for 10 minutes. Serve with salads.
