Mauritian beef and potato biryani

In Mauritius, an independent island nation off the southeastern coast of East Africa, biryani is an example of the country’s vibrant cuisine: a blend of African, Indian, Chinese and European (mainly French) influences due to a long history of colonisation and labour migration. In his fourth book, This Is a Book About Rice, Masterchef star Brendan Pang serves a bunch of classic Mauritian recipes he grew up with, including bol renversé, crab bouillon and, of course, biryani – “a richly spiced, comforting dish that is perfect for feeding a crowd”. This is an edited extract from This Is A Book About Rice by Brendan Pang.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium-sized bowl, mix the beef cubes with the yoghurt, garlic, ginger, biryani spice blend, turmeric and salt. Let marinate for at least 1 hour.

Step 2

In a large heavy-bottomed pot, heat 60ml of the oil over medium-high heat. Add the potatoes and fry, stirring occasionally, until golden around the edges, 5–6 minutes. Remove and set aside.

Step 3

Add the remaining 30ml of the oil to the same pot, then fry the onions until soft, 5–6 minutes. Add the tomatoes and cook until softened, 5–6 minutes. Add the marinated beef, cover, and cook for 30–40 minutes, or until the beef is tender.

Step 4

In a medium-sized pot, boil the soaked rice in salted water until half-cooked, about 10 minutes. Drain and set aside.

Step 5

In a separate large pot, layer the beef and potatoes at the bottom. Add the rice on top and drizzle with the saffron milk. Cover and steam over low heat for 20–25 minutes.

Step 6

Garnish with fresh coriander and fried onions. Serve warm.

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