Mauritian Biryani

Name: Mauritian Biryani
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Ingredients: 1 whole Lilydale Free Range chicken, about 1.5kg; 300ml Greek yoghurt; 250ml water; 4 tbsp vegetable oil; 8 garlic cloves, finely minced; 4 tsp grated ginger; 1/4 tsp ground turmeric; Â½ tsp cinnamon; 1 tsp cayenne; 1 tsp ground cardamom; 4 tsp garam marsala; 4 tsp coriander; 2 tbsp cumin; 4 tbsp paprika; 2 tsp salt; 6 green cardamon pods; 6 green cardamon pods; 5 dried bay leaves; 5 dried bay leaves; 2 tbsp salt; 2 tbsp salt; 60g unsalted butter, melted; 1 cup coriander, chopped; 1 tsp saffron threads, soaked in 2 tbsp water; 2 onions, sliced and fried in vegetable oil; Â¼ cup vegetable oil

30 mins Prep

50 mins Cook

4 Serves

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For the Chicken:

1 whole Lilydale Free Range chicken, about 1.5kg
300ml Greek yoghurt
250ml water
4 tbsp vegetable oil
8 garlic cloves, finely minced
4 tsp grated ginger
1/4 tsp ground turmeric
½ tsp cinnamon
1 tsp cayenne
1 tsp ground cardamom
4 tsp garam marsala
4 tsp coriander
2 tbsp cumin
4 tbsp paprika
2 tsp salt

For the Fragrant Rice:

6 green cardamon pods
6 green cardamon pods
5 dried bay leaves
5 dried bay leaves
2 tbsp salt
2 tbsp salt

For the Biryani:

60g unsalted butter, melted
1 cup coriander, chopped
1 tsp saffron threads, soaked in 2 tbsp water
2 onions, sliced and fried in vegetable oil
¼ cup vegetable oil

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Into a large mixing bowl add in all the ingredients for the marinade except for the chicken. Mix until well combined then break down the chicken into smaller pieces and add this in. Toss until well coated and set aside at room temperature to marinade for 30 minutes or overnight in the fridge.
Bring a medium pot of water to the boil and add in the salt and spices. Add the rice, bring back up to the boil and cook for about 4 – 5 minutes or until just cooked through. The rice should still be firm. Drain and set aside.
To cook the biryani place a large pot over medium heat and add in vegetable oil. Brown off the chicken for 5 minutes then turn and cover with a lid, cooking for a further 5 – 10 minutes. Turn the heat off and scatter over the fried onion and half the coriander. Top with the cooked rice and flatten with the back of a spatula. Drizzle over the saffron and melted butter. Place lid on, turn the heat back to medium and once steaming, turn the heat down to low and let cook for 25 – 30 minutes. Let rest for 10 minutes before serving with extra fried onion and coriander.