31/08/2026
Today on Together We Cook Series: Biryani Gold in Deg
Ever wondered why, sometimes, there’s a sudden complete silence around the dinner table?
As Mauritians we say: “Brié la top, pa pé gagne létemps pou kozé!” "When the Biryani is this good, words disappear.. only mouths stay busy!"
That’s the magic of our Biryani Gold Spice Mix, an enhanced version of our beloved spice mix. Made with meticulously sourced premium spices from across the globe and scientifically blended to awaken every sense, it delivers:
• A saffron glow and fried onion paste that paint tradition into every grain.
• Off‑white basmati rice topping that hides a treasure of layered flavours.
• A mouthful burst that makes silence the loudest compliment.
Here's the recipe:
You will need:
• 5 Tbs (50g) Biryani Gold Spice
• 1g saffron (jaffran) infused in ½ cup boiled milk
½ g saffron (jaffran) infused in ½ cup of water and a pinch of yellow food colouring
• 650g basmati rice (half cooked with 2 cinnamon sticks, 5 cardamom pods and 5g cumin seeds and 1tsp salt)
• 1 kg meat cut into pieces (marinated with ginger and garlic, salt and leave to marinate for 30mins)
• 500g potato cut into cubes (sprinkled with a pinch of yellow food colouring), half fried
• ½ cup green peas (optional)
• 3 Tbs garlic paste
• 1½ cup onion paste
• 2 cups (200g) fried onions
• 125ml yoghurt
• 4 Tbs ghee
• ½ cup cooking oil
• Chopped mint and coriander leaves
Method:
• In a large cooking pot (deg) add onion, garlic, Biryani spice, infused saffron in water, yoghurt, mint, coriander, 1cup fried onions, 2 Tbs ghee, oil, potatoes and meat. Mix well and let marinate for 4 hours.
• Cover the mixture with water, then layer with half of rice followed by peas and ½ cup fried onions. Top the remaining rice, fried onions, ghee and infused saffron in milk.
• Cover with the lid and let cook on high heat for 10 minutes, on medium heat for 15 minutes, and 20 minutes on low heat.
• Remove 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 spiced sour milk (Takkar).
Try our Biryani Gold Spice Mix today and let silence speak louder than words.
