Main
Mauritian Briani
- Preparation time
- 1 h 40
- Servings
- 6 servings
Ingredients
- Rice — to buy500 g
- Chicken — to buy800 g (morceaux)
- Onion — to buy3
- Garlic — to buy4 gousses
- Ginger — to buy1 petit morceau
- Yogurt — to buy150 g
- Curry powder — to buy2 c. à s.
- Cumin — to buy1 c. à c.
- Cardamom — to buy5 gousses
- Cinnamon — to buy1 bâton
- Clove — to buy4
- Saffron — to buy1 pincée
- Potato — to buy2
- Neutral oil — to buy4 c. à s.
- Salt — to buy1 c. à c.
Preparation
Marinate the chicken with the yoghurt, curry powder, cumin, grated garlic and ginger, and a good pinch of salt, for at least 30 minutes in the fridge.
Soak the rice for 20 minutes in cold water, then drain.
Heat 2 tbsp of oil in a large pot and brown the sliced onions for 8-10 minutes over medium heat until well caramelised — set half aside for the final garnish.
Add the marinated chicken and the potatoes cut into large chunks to the pot with the remaining onions, cardamom, cinnamon and cloves, and cook for 5 minutes.
Pour in a glass of water, cover and simmer for 20 minutes over low heat until the chicken is almost cooked.
Meanwhile, cook the rice three-quarters of the way in plenty of boiling salted water (about 8 minutes), then drain.
Dissolve the saffron in 2 tbsp of warm water.
Spread the partly-cooked rice over the chicken in an even layer, drizzle with the dissolved saffron and the reserved caramelised onions, cover tightly and cook over very low heat for 20 minutes so the rice finishes steaming.
Gently mix at serving time to combine the rice, chicken and spices, and serve hot with a tomato rougaille or an achard.