It appears that Briani has originated from Turkey or Persia and somehow found its way to South Asia, where with time, the locals modified the recipe to better suit their tastes. And then, south asian immigrants made their way to Mauritius, and we got our Mauritian Chicken Briani! Briani is really an indigenous recipe! Briani in Mauritius has been adapted in many ways and can be found on streets, in the markets, briani houses (Special Briani Restaurants), hotels or villas. You can order it anywhere and you are sure to get it in a matter of minutes since it’s all cooked in an enormous Dekshi or Deg!
How and When is Briani served?
This Mauritian Chicken Briani remains a unique recipe that ifs made better with time by improving the recipe in your own way or by following tips from friends. The BEST Briani you will ever eat is definitely during muslim weddings. It is the main dish served during their weddings and is served in many different ways- Beef Briani and Chicken Briani accompanied by the traditional Chatini, Cucumber and Carrot Salad! In Indian’s wedding you will have the opportunity to taste Deer Briani or Veg Briani! In those weddings there is always a huge abundance of food and the sweets taste awesome too!
What makes Briani a Unique Mauritian Dish?
Chicken Briani is by far one of the favorite food of all Mauritians. Its many layers of flavors blended together and the “grainy” rice makes it so tempting. Whats makes it unique is the fact that it is a great one-pot dish that can be prepared in advance, and left-overs taste even better!
For Cooking Rice:
- 500g basmati rice long grain
- 2 cloves
- 1 cinnamon stick
- 2 crushed cardamom
- 1 TableSpoon cumin seeds
- 1 TableSpoon salt
For Briani Marinade
- 1kg chicken cut in big pieces ( 6 drumsticks)
- 1 TableSpoon Briani Spice
- 1 TableSpoon onion-garlic paste
- 2 TableSpoon onion paste
- 1 TableSpoon salt
- 125 ml curd or 1 yoghurt
- 1 TableSpoon cloves-cinnamon roasted and grinded
- mint leaves chopped
- coriander leaves chopped
- 2 green chillies (optional)
- 2 potatoes cut in quarter
- oil for deep frying potatoes
- 2 onions, thinly sliced
- saffron thread boiled in 100 ml milk reserve
- Marinate the chicken with spices and keep in fridge.
- Deep fry potatoes and keep aside.
- Fry thinly sliced onion until brown.
- Bring water to a boil, add rice , with spices for boiled rice.
- Drain half-cooked rice and keep.
- In a cooking Dekshi or Deg vessel, add oil, arrange chicken with half chopped mint-coriander- fried onion.
- Add 200 ml 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-onions.
- Cover Dekshi or Deg, cook on high for 10 minutes and then reduce heat. Cook for a further 25-30 minutes.
Let Briani rest for some minutes and serve! Bon Appetit Biensure!