Delivery delays are to be expected due to cyclonic conditions. We apologize for any inconvenience caused.

Home > Shop > Groceries > Food Cupboard > Spices & Seasonings > STEWARD’S LAZZAT Spices For Briani – 500g

STEWARD’S LAZZAT Spices For Briani – 500g


Biryani is such a unique dish full of flavours who will ravish the mouth of any person tasting it. It is one of the most famous dishes in Mauritius and the favourite of nearly every Mauritians, often cooked when celebrating something special like for a wedding or any other festivals.


You will need:

5 Tbs (50g) spices for Biryani Gold 2 cinnamon sticks 4 cardamoms 6 cloves½ g saffron (jaffran) infused in ½ cup of boiled milk 1g saffron (jaffran) infused in ½ cup water and a pinch of yellow food coloring 650g basmati rice (half cooked with 2 cinnamon sticks, 5 cardamoms and 5g cumin and 1 tsp salt) 1 kg chicken 800g potato cut into cubes (previously sprinkled with a pinch of yellow food coloring), half fried Some green peas (optional) 2 Tbs garlic paste 1 Tbs ginger paste 1½ cup onion, crushed 2 cups fried onions 125ml yoghurt 4 Tbs ghee Cooking oil Chopped fresh mint and coriander


Marinate chicken with garlic and ginger for 30 minutes.Add cinnamon sticks, cardamoms, cloves, spices for Biryani Gold, crushed onion, infused saffron in water, yoghurt, mint, coriander, 1½ cup fried onions, 2 Tbs ghee and oil and mix well. Add-in potatoes, mix well and let everything marinate for 4 hours in a large cooking pot (degue).Cover the mixture with water, spread rice and green peas.Color the rice by adding the infused saffron in milk, remaining ghee and ½ cup fried onions. Cover with the lid and let cook for 10 minutes on high heat, 20 minutes on medium heat and 15 minutes on low heat.Uncover the lid to verify with a spoon handle if the biryani has not stuck to the cooking pot. Otherwise, replace the lid and let cook until water dry completely.Leave the biryani covered for at least 20 minutes before serving.Serve with a vegetables pickle, a cucumber and carrot salad with takkar.