Cape Malay Fish Biryani Recipe

Name: Cape Malay Fish Biryani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 large onion, sliced; 4 cardamom seeds; 4 whole cloves; 2 pieces cinnamon sticks; 1 teaspoon fresh gingerroot, minced (or 1/2 tsp ground, dried); 4 garlic cloves, crushed; 1 teaspoon fennel seed; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 1/2 teaspoons garam masala; 2 lbs fresh hake, diced (or any firm, white-fleshed fish, like tilapia); salt; 1 teaspoon garam masala; 6 small potatoes, peeled; 1 cup long grain rice (uncooked); 1 teaspoon turmeric; 1/2 cup red lentil (uncooked); 4 hard-boiled eggs (optional)

Servings: persons

3 tablespoons olive oil
1 large onion, sliced
4 cardamom seeds
4 whole cloves
2 pieces cinnamon sticks
1 teaspoon fresh gingerroot, minced (or 1/2 tsp ground, dried)
4 garlic cloves, crushed
1 teaspoon fennel seed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons garam masala
2 lbs fresh hake, diced (or any firm, white-fleshed fish, like tilapia)
salt
1 teaspoon garam masala
6 small potatoes, peeled
1 cup long grain rice (uncooked)
1 teaspoon turmeric
1/2 cup red lentil (uncooked)
4 hard-boiled eggs (optional)

1
Heat the oil in a pan and saute the onion, cardamom seeds, cloves, cinnamon, ginger and garlic until the onion is tender and all the flavours have blended. Add the fennel seeds, cumin, coriander, garam masala and a little water. Simmer until an aromatic paste has formed.
2
Season the fish with salt with the 1 tsp garam masala and add to the paste, along with the potatoes. Fry until the mixture is a nice yellow colour. Cover and braise until cooked. The potatoes Should be tender but still whole (about 15-20 minutes). Add extra water if necessary.
3
Put the lentils in plenty of boiling, salted water and cook 5 minutes. Add rice and turmeric to water and continue boiling until done (about more 20 minutes). Drain and set aside.
4
Arrange layers of the fish mixture and rice in a saucepan. Add a little water, cover, and steam for about half an hour. Garnish with quartered hard-boiled eggs.
5
Variation: Layer the biryani in an ovenproof dish, cover, and bake for half an hour at 180u00b0C (350u00b0F) until heated through.

770

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 large onion, sliced, 4 cardamom seeds, 4 whole cloves, and more.

Yes, Cape Malay Fish Biryani falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cape Malay Fish Biryani

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