Method:
1. Marinate chicken in half cup milk, salt, ginger and garlic paste, cinnamon, cardamom, cloves, lazzat
spices, crushed onions, green chillies, fried onions, coriander, mint, ghee, oil and yoghurt. Combine and
mix altogether thoroughly. Add fried potatoes. Marinate for about 4hrs in biryani pot.
2. Layer with half of cooked rice on top of masala followed by green peas. Top the remaining rice, pour over
remaining milk, 2 cups of water, a little of ghee and fried onions. Cover with lid and cook on low heat for
about 1-1 ½ hr.
3. Serve with vegetable achard, cucumber, carrot salad and lassi.
Bon appétit!
Ingredients:
-
7 tbsps Steward’s Lazzat Biryani spices (70g) 3-4 green chillies
-
1 ½ kg chicken/meat/fish, cut into pieces ½ cup crushed onions (125 ml)
-
750g soaked basmati rice, half cooked with 1tsp salt 1 ½ cup steward’s lazzat fried onions (80g)
-
and drained Chopped coriander and mint leaves
-
1tsp salt 750g potatoes, cut into cubes and half fried with a
-
1 tbsp steward’s lazzat garlic paste little yellow food colouring and salt
-
1tsp steward’s lazzat ginger paste 1 cup of milk boiled with 1g of zaffran (250ml)
-
Yoghurt (500 ml) 3 tbsps ghee
-
2 cinnamon sticks 3 tbsps oil
-
5-6 cloves 1 cup of green peas
-
3-4 cardamom pods
Today we'll share the genuine Steward's Lazzat Biryani recipe.
To make Briyani become Biryani you need to use Steward's Lazzat special spice mix, plus our authentic recipe below.
You know that our Mauritian Biryani is unique. Even in India or Persia (original country of the dish), their Biryani does not taste like what we eat here.