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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[theosingh]

Wow the addition of cabbage is really interesting, looks delicious.