Prep 1 hr
Cook 1 hr
This recipe was adopted from my dad who was a keen fisherman of Durban's North Pier - with daily fish catches after work, especially the "shad run" he concocted this fish biryani - I have however modified this recipe to accommodate either fish, lamb, chicken or beef. The base is the "taste" of the biryani and slow even cooking and carefully measured ingredients are the key. This dish improves with time, so it is best made a day or so in advance.
- 25 ml oil (extra virgin is best)
- 2 large onions, sliced, not too thickly
- 15 ml rajah curry powder (depending on one's "heat" preference)
- 1 teaspoon ground cinnamon
- 1 ml ground ginger
- 2 ml ground coriander
- 6 -8 chicken pieces (halved)
- 3 potatoes, diced
- 2 large tomatoes, skinned and chopped
- 250 -500 ml chicken stock, heated
- 250 ml uncooked brown lentils
- 375 ml uncooked basmati rice
- 5 ml turmeric
- 4 hard-boiled eggs, sliced for garnishing (optional)
- Heat the oil and saute the onions until tender and translucent.
- Add the curry powder, cinnamon, ginger and coriander and fry for another minute.
- Season the chicken pieces lightly with salt and pepper and add to the onion mixture.
- Brown evenly.
- Add the potatoes and tomatoes, reduce the heat and simmer until the meat and potatoes are tender. (Add a little of the chicken stock if the dish becomes too dry).
- In the meantime, cook the lentils in salted water until tender. Drain.
- Cook the rice together with the turmeric in salted water until tender. Drain.
- Arrange layers of rice, lentils and chicken in a fairly large ovenproof dish.
- Cover and bake for about half an hour at 325°F until the dish is heated through.
- Garnish with hard boiled eggs just before serving.
- Please note the preparation and cooking times vary accordingly.