Chicken Biryani | Biryani au poulet | Briani Poule | Easy Recipe

Chicken Biryani recipe has wonderful aromatic and full of flavours, which provides a unique feeling in the mouth. It is one of the most famous dish in Mauritius, often cooked when celebrating something special like a wedding.

Biryani
Serve: 5 - 6 Personnes

Chicken Marinade
1 kg Chicken
1 TBSP Corn Starch
1 TBSP Ginger paste
1 1/2 TSP Nutmeg (grated or powder)

To Fry

3 Big Onions (Use Red Onions- Red onions will make the biryani get the brown colour)
2-3 Potatoes (Depending on the size of the potatoes)
Oil for deep frying

Gravy

2 TBSP Tomato Puree
2 TBSP Plain Yogurt
1 Cinnamon Stick
5 Cloves
5 Cardamom
5 Garlic Cloves
1 Star Anis
1 TBSP Roasted Cumin
2 TSP Garam Masala
1 Medium Onion
1 TBSP Chilli Powder (I didn’t use chilli powder in this video because of my kids)
1 Handful Coriander & Mint
2 TSP Salt
1/4 Cup Water infused Saffron(1 TSP Saffron) (3 TBSP in gravy and 1 TBSP over the rice)
1/4 Cup Oil (oil used to fry Onion)
2 TBSP Ghee (1 TBSP for Gravy and 1 TBSP over the rice)
1 TBSP Honey or Sugar

Rice

2 1/2 - 3 Cup Basmati Rice (1.5 mug)
3 Cardamom
1 Cinnamon Stick
1 1/2 TSP Cumin
1 Pinch Saffron

Notes:

Onion - Use Red Onion if you want the Biryani rice to have a brown colour. Frying onions call for some patience and are meant to be cooked on a low flame till they turn golden brown without charring.

Why not adding salt in the rice ?
Since we add salt in the gravy (2 TSP or a bit more) which should be a bit salty, the rice will absorb the water from the gravy that's why we should not add salt in the rice while boiling.

In case after cooking, you feel you need more salt in the rice, just mix a bit of salt in 2 TBSP of water then drizzle over the rice cover and let cook for 2 minutes over low heat.

Why use cornstarch?
The cornstarch helps the chicken brown easily on the outside and stay juicy inside and for more juicy chicken it's better to use chicken thighs.

Why is my biryani dry?
The cooking time also depends on the heat source, vessel thickness and the amount of water in the mix. Too little water will dry the meat and rice. Too much will make rice mushy.

Does cornstarch help tenderize meat?
It doesn't tenderize. What it does do is form a protective layer around the meat that keeps juices in and reduces the risk of overcooking.

Gravy - You can add a bit of yellow food colouring or turmeric to the gravy. (Optional)

Why use Saffron?
The saffron bring in colour and aroma in the biryani which give a royal taste and sight to the eater.

Why adding lots of oil in Biryani?
You need to add a bit extra oil so the gravy doesn't burn. Steaming is most important step of biryani making, when you assemble meat and rice with other ingredients in biryani pot. The rice that are under cooked absorb the gravy moisture.

How to prevent my gravy from burning at the bottom - Keep a cast iron tawa underneath the pot the rice is in, if one is cooking in stove and the pot is thin-bottomed.

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Mauritian Cuisine
Cuisine Mauricienne
Recette mauricienne
Briyani Poulet
Briani Poulet
Briani Maurice
Briyani Maurice