Chicken Briani (Briani Poulet)
Of Indian origin, briani is very popular in Mauritius, with an authentic and very special flavour of its own. Made with chicken, beef, or lamb, seasoned with spices, it's a pure delight.
Recipe Ingredients
- 3 tablespoons Briani spices
- 6 cardamom pods
- 5 cloves
- 1 cinnamon stick
- 1 tablespoon cumin seeds
- 1 chicken stock cube
- Saffron pistils, to taste
- Salt, to taste
- Pepper, to taste
- 1 bunch fresh coriander, chopped
- 1 bunch fresh mint, chopped
- Juice of ½ lemon
- 2 tablespoons garlic and ginger paste
- 1 pot plain unsweetened yogurt
- Vegetable oil (rapeseed or sunflower), amount not specified
- 1 tablespoon brown sugar (cassonade)
- Ghee (clarified butter), to taste
- 2 large onions, sliced
- 4 pre-cooked potatoes, cut in half
- 1 whole chicken, about 1½ kg
- Water, a little, to taste
- 500g to 600g pre-cooked Basmati rice, well rinsed
Instructions
- 1
Cut the whole chicken into pieces, reserving the carcass and wings for other uses.
- 2
In a bowl, mix the yogurt with the Briani spices, cardamom, cloves, cinnamon, cumin, stock cube, salt, pepper, saffron, lemon juice, chopped coriander, chopped mint, and garlic-ginger paste to make the marinade.
- 3
Add the chicken and potatoes to the marinade, mix well, cover, and refrigerate (marinate overnight for best flavour, or leave at room temperature if short on time).
- 4
Heat oil and ghee in a pot, add the sliced onions and brown sugar, and cook until caramelized; set aside.
- 5
Heat oil and ghee again, sauté the pre-cooked potatoes with a sprinkle of Briani spices, salt, and pepper until golden; set aside.
- 6
Add the marinated chicken to the pot without extra fat and cook slowly without stirring too much until browned, adding a little water if needed.
- 7
Layer pre-cooked rice over the chicken, sprinkle with salt, pepper, and Briani spices, then add caramelized onions; repeat with a second layer of rice, seasoning, and onions.
- 8
Top with the sautéed potatoes, remaining onions, ghee, chopped mint, chopped coriander, and saffron pistils.
- 9
Pour the reserved marinade liquid over the top.
- 10
Cover and cook on low heat (100-120°C) for about 30 minutes.
- 11
Finish with extra Briani spices, fresh herbs, and a little more ghee if the dish looks dry, then mix gently.
- 12
Serve with cucumber and carrot salad and tomato chutney (satini pommes d'amour).
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Credits: Source: L'atelier de Kristel