Tin Fish Biryani
Ingredients
400 grams Harvestime Mix Veg
2 tins Pilchards
½ cup oil
2 large onions sliced
3 tablespoons Garlic and ginger
3 tablespoons Masala
1 tablespoon Cumin Powder
1 teaspoon turmeric powder
! Tablespoon tomato paste
½ cup maas
1 can tinned tomatoes
1 bunch coriander
3 potatoes cut into cubes – steamed and set aside
Salt and pepper to taste
2 cups Rice
Directions
Prep Time: 15 minutes
Total Time: 60 minutes
Serves: 6-8 people
- Cook rice halfway though, strain and set aside
- In a pot add oil and allow to heat, fry onions until golden and remove
- To the same pan add a dash more oil, some of the browned onions, garlic and ginger, tomato paste and tomatoes and cook for 5 minutes before adding the spices
- Cook for a further 5 minutes
- Now add the tin fish and mix veg and remove from the heat
- Do not mix, just make sure the tomato sauce coats the fish and veg
- Now start to assemble the biryani
- Place half of the potatoes on the tin fish and veg mix followed by some browned onions and then rice, repeat another layer with the onions, potatoes and rice and sprinkle the last bit of browned onions on the top
- Add a cup of water, dollop with butter, cover and steam in the oven on 160 Degrees for about 45 minutes
- Garnish with coriander
- Enjoy with carrot salad
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