Briani Mauricien

What we know so far

Briani is the celebration rice of Mauritius, cooked by the Muslim community and eaten by everyone at weddings, Eid and Sunday lunch: chicken (or beef, or mutton) marinated in yoghurt, ginger, garlic and spice, layered in a heavy pot with fried potatoes, hard-boiled eggs, crisp fried onion, mint, coriander and half-cooked basmati boiled with whole spices, then sealed and steamed on a tawa until the rice finishes in the chicken's juices. What makes it Mauritian is the potato and egg in every serving, the mint and tomato blend in the base, and the sides: chatini pomme d'amour, cucumber salad and mazavaroo chilli paste, never raita. Weddings hire a briani cook and a deg the size of a bathtub.

The draft was written from 2 published sources and holds 10 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting