Tinfish Breyani Recipe (South African Style)
Ingredients
3 large potatoes
Yellow food colouring (optional)
Olive oil
800g pilchards (2 cans), cleaned – reserve the tomato sauce
1 large onion, sliced
2 tsp ginger & garlic paste
1 sprig curry leaves
4 green chillies
1 cinnamon stick
2 bay leaves
1 star anise
½ tsp fennel seeds
4 tbsp Kashmiri chilli powder
1 tsp garam masala
½ tsp jeera (cumin) powder
1 tsp coriander powder
½ tsp turmeric powder
1 dried red chilli
6 boiled eggs, peeled and sliced
6 tbsp ghee or butter
½ cup crispy fried onions
400g biryani dhal (lentils)
4 cups basmati rice
½ tsp turmeric powder (for rice)
Fresh coriander, for garnish
Method
Peel and cube the potatoes. Steam in the microwave for 4–5 minutes until just tender. Toss with a little yellow food colouring (if using). Shallow-fry or air fry until golden and crispy. Set aside.
Boil the basmati rice with ½ tsp turmeric until ¾ cooked. Drain and set aside. Boil the biryani dhal until tender. Drain, cool slightly, and mix with the rice.
Heat olive oil in a large ovenproof pot over medium heat. Add the onion, ginger & garlic paste, curry leaves, green chillies, and all the whole spices. Fry until fragrant and the onions turn translucent. Stir in the ground spices. Add a splash of water if it starts to catch. Mix in the reserved tomato sauce from the pilchards. Once combined, gently fold in the cleaned pilchards. Simmer on medium-low for 15 minutes. Taste and adjust salt. Add 1 tsp sugar if the sauce tastes sour.
Preheat oven to 180°C. Remove the pot from the heat. Layer the rice and dhal mixture over the fish masala. Top with the crispy potatoes, boiled eggs, fried onions, and small cubes of ghee/butter.
Cover tightly and bake for 30 minutes. Remove from the oven, garnish with fresh coriander, and serve hot.
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