Скачать или смотреть Tin Fish Biryani - my grandmother’s way 💕

Tin Fish Biryani - my grandmother’s way ♥️

Serves 5-6

Ingredients:
2 cans (425g x 2) middlecut & 2 cans tin fish, pilchards (400g x 2)
5 tablespoons vegetable oil
2-3 potatoes
1 teaspoon yellow food colouring
2 onions
3 green chillies, slit
Few sprigs of thyme
1 star anise
1 cinnamon stick
3 bay leaves
½ teaspoon fennel (soomph) seeds
1 teaspoon cumin (jeera) seeds
2 teaspoons ginger & garlic paste
Salt to taste
Water as needed
¼ cabbage
4 tablespoons chilli powder
1 heaped teaspoon garam masala
½ teaspoon cumin (jeera) powder
1 teaspoon coriander (dhania) powder
½ teaspoon turmeric powder
1 teaspoon chilli flakes
½ teaspoon cardamom (elachi) powder
1 sprig curry leaves
400 grams biryani dhall (I used the can but you may boil the raw lentils until soft)
8 eggs
Freshly chopped coriander
butter as needed for steaming

For the rice:
4 cups parboiled rice
1 teaspoon turmeric powder
1 star anise
1 cinnamon stick
2 bay leaves
Salt to taste
1 tablespoon yellow food colouring

Method:
Prepare ingredients: Clean tin fish, boil rice with spices, slice cabbage, boil eggs, cube potatoes,sliver 1 onion & finely chop the other onion.
Fry potatoes & slivered onions in oil, then set aside.
Sauté chopped onion, green chilies, thyme & whole spices in the same oil. Add ground spices & mix.
Add cabbage & salt, cook until soft.
Add tomato sauce, tin fish, & curry leaves. Cook until oil surfaces.
Combine cooked rice, biryani dhall, fried potatoes, & mix gently.
Top with remaining rice, fried onions, coriander, boiled eggs, & butter.
Cover with foil & steam in the oven at 170°C for 30 minutes.
Serve & enjoy!

𝗜𝗙 𝗬𝗢𝗨 𝗘𝗡𝗝𝗢𝗬𝗘𝗗 𝗧𝗛𝗜𝗦 𝗩𝗜𝗗𝗘𝗢, 𝗣𝗟𝗘𝗔𝗦𝗘 𝗟𝗜𝗞𝗘, 𝗖𝗢𝗠𝗠𝗘𝗡𝗧 & 𝗦𝗨𝗕𝗦𝗖𝗥𝗜𝗕𝗘

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