Chicken Briyani
IndianMain Course SpicyRs 200 Prepared with olive oil · Himalayan salt

Chicken Briyani

Aromatic basmati layered with tender chicken, caramelised onion and fresh mint — a Mauritian celebration classic. Our healthy version uses a 50/50 white and brown basmati blend for extra fibre, lean skinless chicken, light yoghurt marinade and minimal ghee, keeping it heart-friendly without losing the festive richness. Served with a 50/50 blend of white and brown rice for a low-GI, high-fibre twist — if you prefer traditional white rice, the blend keeps the change barely noticeable. Prefer it milder? Just ask — we dial down the chilli while keeping the full aromatic flavour, so it's gentle on the palate without losing its Mauritian character.

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We'll scale portions & recipes for 1.

Spice level

Rice

Nutrition

420

Calories · kcal

48

Carbs · g

28

Protein · g

12

Fat · g

480

Sodium · mg

4

Sugar · g

Complete Your Plate

Konplet To Lasiet · Enn bon kombinazon legim, fri ek bweson pou akonpagn to manze.

A balanced vegetable, fruit & drink pairing to complement your meal — optional, and yours to choose.

Chicken Briyani Main meal

Chicken Briyani

Indian

Cucumber & Tomato Salad Vegetable

Cucumber & Tomato Salad

Cucumber, tomato, onion, coriander, lemon

Pineapple Fruit

Pineapple

Fresh Victoria pineapple

Mint & Lime Water Drink

Mint & Lime Water

Refreshing infused water

🥜

Healthy nuts pairing

Tap to choose the nuts you'd like — Peanuts is our top pick for this meal.

Choose a plate pairing or at least one nut to add.

Tradision ek Lekilib dan enn sel lasiet — a balanced pairing to enjoy alongside your meal.

Suitable for

DiabetesHigh CholesterolObesity

Ingredients

  • • 200g skinless chicken thigh, cubed
  • • 1 cup basmati (50/50 white & brown blend)
  • • 1 small onion, caramelised
  • • 2 tbsp plain yoghurt
  • • 1 tsp ginger-garlic paste
  • • 1/2 tsp turmeric, 1 tsp garam masala, 1 tsp cumin
  • • Fresh mint and coriander
  • • 1 boiled egg
  • • 1 tsp light ghee
  • • Pinch of saffron in warm milk
  • • Low-sodium stock

Preparation

  1. 1Marinate chicken in yoghurt, ginger-garlic, turmeric and garam masala for 30 minutes.
  2. 2Parboil the brown/white basmati blend in low-sodium stock until 70% cooked.
  3. 3In a non-stick pan, sear marinated chicken lightly with 1 tsp ghee.
  4. 4Layer chicken, then rice, caramelised onion, mint and coriander in a heavy pot.
  5. 5Drizzle saffron milk on top, cover tightly and steam (dum) on low heat for 20 minutes.
  6. 6Garnish with boiled egg and fresh herbs; serve warm.

Cultural note

Briyani reached Mauritius with indentured Indian workers and is now a centrepiece of weddings, Eid and family gatherings, each household guarding its own spice blend.

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