- 1 kg of beef meat cut into large bites
- 450g basmati rice (previously soaked for 1 hour)
- 3 tablespoons of briyani spices
- 1 pot of yoghurt
- 1 bunch of coriander
- 1 bunch of mint
- 1 tomato
- 2 small green chillies
- 1 tablespoon of saffron threads
- 1 tablespoon of ground cumin
- 1 red onion
- 3 chopped onions
- 4 potatoes cut in half and colored with a touch of yellow dye
- 1 tablespoon of liquid honey
- 3 tablespoons of ghee
- 3 tablespoons of cumin seed
- 2 cinnamon sticks
- A pinch of yellow dye diluted in half a glass of water
- 4 cloves
- 3 tablespoons of crushed garlic and ginger
- 5 cardamoms
- 1 can of green peas
- 5 tablespoons of oil
- oil for frying
In a bowl, mix the beef with a tablespoon of garlic and ginger and the yoghurt and leave to marinate for half a day or overnight in the fridge.
After that time, take the meat out of the fridge and transfer everything into the pot that you will use for cooking. Add salt, stir and leave aside. In a pan, fry the potatoes, they must be half cooked. Reserve. Then fry the onions. Reserve.
In a blender, mix the mint, coriander, tomato, red onion, chilli and remaining garlic and ginger to a paste. Mix this paste with the meat and 2 tablespoons of cumin seeds, 1 cinnamon stick, 2 cloves, 3 tablespoons of briyani spices and 1 tablespoon of ground cumin and mix well.
Add two tablespoons of colored water, half of the fried onions, half the peas, 1 tablespoon of honey, 5 tablespoons of oil and a tablespoon of ghee and mix well. Then add the potatoes and mix again. Let marinate for ten minutes.
Meanwhile put 1 liter of salted water to boil. Add 1 cinnamon stick, 2 cloves, 2 cardamoms, 1 tablespoon of cumin seeds in the water. When the water starts to boil put the rice to cook until it is half cooked. Remove all water and set aside.
Tast the meat pot, adjust salt according to your taste, then pour one and a half glass of water over the mixture. It should not completely cover the mixture you should still be able to see the meat and potatoes. Mix well.
Cover the meat mixture with half of the rice, sprinkle with half of the rest of peas, half of the remaining fried onion, half of the saffron and 2 tablespoons of colored water then add the remaining rice, peas, fried onion, saffron, colored water and 2 tablespoons of ghee.
Cover and cook over medium heat for 45 minutes. Then turn off the heat and let stand for 1 hour without opening the pot. Serve your briyani with a cucumber and carrot salad.
This recipe is my version of the briyani, there are a lot of different version and method of making the briyani, almost one for each mauritian cook, so if you want to share your version, don’t hesitate to use the comments bellow.