Entree: Mayotte – Briyani de Mayotte (Aromatic layered rice and spiced meat cooked with coconut and Indian Ocean flavors)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Additional 55 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (400 g) basmati rice
- 3 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 cup (240 g) plain yogurt
- 1 cup (240 ml) coconut milk
- 1 large onion, thinly sliced, about 6 oz (170 g)
- 4 cloves garlic, minced (about 0.42 oz (12 g))
- 2 tbsp (30 g) fresh ginger, grated
- 1 medium tomato, chopped, about 4 oz (120 g)
- 4 tbsp (60 ml) vegetable oil
- 2 tbsp (30 g) ghee or butter
- 1 tsp (5 g) turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) garam masala
- 1/2 tsp (1 g) ground black pepper
- 1 small fresh chili, sliced, or 1/4 tsp (0.5 g) red pepper flakes, optional
- 6 green cardamom pods, lightly crushed
- 1 cinnamon stick (about 2 in (5 cm))
- 4 whole cloves
- 2 bay leaves
- Pinch saffron strands soaked in 2 tbsp (30 ml) warm milk, optional
- 2 cups (480 ml) chicken stock or water
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (75 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh mint, chopped
- 1/4 cup (35 g) golden raisins, optional
- 1/4 cup (30 g) toasted cashews, optional
- Salt to taste (about 1.5 tsp (9 g))

Show original ingredient measurements

- 2 cups (400 g) basmati rice
- 3 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 cup (240 g) plain yogurt
- 1 cup (240 ml) coconut milk
- 1 large onion, thinly sliced, about 6 oz (170 g)
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 g) fresh ginger, grated
- 1 medium tomato, chopped, about 4 oz (120 g)
- 4 tbsp (60 ml) vegetable oil
- 2 tbsp (30 g) ghee or butter
- 1 tsp (5 g) turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) garam masala
- 1/2 tsp (1 g) ground black pepper
- 1 small fresh chili, sliced, or 1/4 tsp (0.5 g) red pepper flakes, optional
- 6 green cardamom pods, lightly crushed
- 1 cinnamon stick (about 2 in / 5 cm)
- 4 whole cloves
- 2 bay leaves
- Pinch saffron strands soaked in 2 tbsp (30 ml) warm milk, optional
- 2 cups (480 ml) chicken stock or water
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (75 g) fresh cilantro, chopped
- 1/4 cup (15 g) fresh mint, chopped
- 1/4 cup (35 g) golden raisins, optional
- 1/4 cup (30 g) toasted cashews, optional
- Salt to taste (about 1.5 tsp / 9 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine yogurt, 1 tsp (5 ml) turmeric, 1 tbsp (15 ml) lemon juice, 1 tbsp (15 ml) grated ginger, 1 tsp (5 ml) salt, and 1 clove minced garlic in a bowl. Add chicken thighs and marinate at least 1 hour or overnight in the refrigerator.
2. Rinse basmati rice until water runs clear; soak in cold water for 20–30 minutes, then drain.
3. In a heavy pot or Dutch oven, heat 2 tbsp (30 ml) oil and 1 tbsp (15 ml) ghee over medium heat. Add cardamom, cinnamon, cloves, and bay leaves and toast until fragrant, about 30 seconds.
4. Add sliced onion and cook, stirring, until deep golden and caramelized, about 12–15 minutes. Remove half the onions and set aside for layering and garnish.
5. To the pot with remaining onions, add remaining garlic, ginger, chopped tomato, ground cumin, ground coriander, garam masala, black pepper, and remaining turmeric. Cook 2–3 minutes until aromatic.
6. Add marinated chicken and sear on all sides until lightly browned, about 6–8 minutes. Pour in coconut milk and 1 cup (240 ml) chicken stock, bring to a simmer, cover and cook 15–20 minutes until chicken is nearly cooked through. Remove chicken and set aside; reserve liquid.
7. Bring remaining 1 cup (240 ml) chicken stock to a boil in a separate saucepan. Add soaked, drained rice and 1 tsp (5 ml) salt, and par-cook the rice until about 70% done, 5–6 minutes. Drain rice.
8. In the Dutch oven used for chicken, layer half of the par-cooked rice, then place the chicken pieces evenly, drizzle the saffron-milk (if using), sprinkle half the cilantro and mint, some caramelized onions, raisins and cashews if using. Add remaining rice on top and finish with remaining caramelized onions and herbs.
9. Drizzle any reserved cooking liquid (or a little hot water) evenly over the rice layers to moisten (about 1/2 cup (120 ml)). Dot with remaining ghee or butter.
10. Seal the pot (cover tightly) and cook on very low heat (dum) for 20–25 minutes to steam and meld flavors. Alternatively, bake covered at 325°F (160°C) for 25 minutes.
11. Gently fluff and mix layers before serving, garnish with extra cilantro, mint, toasted cashews and lemon wedges. Serve hot.

1. Combine yogurt, 1 tsp turmeric, 1 tbsp lemon juice, 1 tbsp grated ginger, 1 tsp salt, and 1 clove minced garlic in a bowl. Add chicken thighs and marinate at least 1 hour or overnight in the refrigerator.
2. Rinse basmati rice until water runs clear; soak in cold water for 20–30 minutes, then drain.
3. In a heavy pot or Dutch oven, heat 2 tbsp oil and 1 tbsp ghee over medium heat. Add cardamom, cinnamon, cloves, and bay leaves and toast until fragrant, about 30 seconds.
4. Add sliced onion and cook, stirring, until deep golden and caramelized, about 12–15 minutes. Remove half the onions and set aside for layering and garnish.
5. To the pot with remaining onions, add remaining garlic, ginger, chopped tomato, ground cumin, ground coriander, garam masala, black pepper, and remaining turmeric. Cook 2–3 minutes until aromatic.
6. Add marinated chicken and sear on all sides until lightly browned, about 6–8 minutes. Pour in coconut milk and 1 cup (240 ml) chicken stock, bring to a simmer, cover and cook 15–20 minutes until chicken is nearly cooked through. Remove chicken and set aside; reserve liquid.
7. Bring remaining 1 cup (240 ml) chicken stock to a boil in a separate saucepan. Add soaked, drained rice and 1 tsp salt, and par-cook the rice until about 70% done, 5–6 minutes. Drain rice.
8. In the Dutch oven used for chicken, layer half of the par-cooked rice, then place the chicken pieces evenly, drizzle the saffron-milk (if using), sprinkle half the cilantro and mint, some caramelized onions, raisins and cashews if using. Add remaining rice on top and finish with remaining caramelized onions and herbs.
9. Drizzle any reserved cooking liquid (or a little hot water) evenly over the rice layers to moisten (about 1/2 cup / 120 ml). Dot with remaining ghee or butter.
10. Seal the pot (cover tightly) and cook on very low heat (dum) for 20–25 minutes to steam and meld flavors. Alternatively, bake covered at 325°F (160°C) for 25 minutes.
11. Gently fluff and mix layers before serving, garnish with extra cilantro, mint, toasted cashews and lemon wedges. Serve hot.