Tinned Fish Breyani

1 cup raw rice

salt

water.

Wash the rice until the water is clear. Half-fill the pot with water. Add the salt and boil the rice until cooked. Keep topping with water.

4 potatoes, peeled and cut into wedges

2 onions, sliced

egg yellow powder or colouring

salt

oil

Heat the oil. Mix the potatoes with salt and egg yellow colouring. Fry until the potatoes are soft and crispy. Fry the fry onions until golden.

1½ cup lentils (I use canned lentils. It makes breyani preparation easier.)

2 cans tinned fish in tomato sauce, cleaned and kept in a bowl. Add the sauce to another bowl.

1 onion, sliced

3 green chillies

2 stalks of curry leaves

4 cloves garlic, sliced

3 tbs seafood masala

salt

thyme

mint

coriander

oil

boiled eggs

Method 

Heat the oil. Add the chillies, garlic, thyme, mint, curry leaves and onions. Fry for six minutes. Add the masala, salt and tomato sauce from the tinned fish. Cook for eight minutes. Add the coriander and tinned fish. Cook for five minutes.

In an oven-proof pot, add layers of the curry first, rice, lentils, fried potatoes and onions. Continue  until the last layer of rice, to which you will add the egg yellow colouring. Add mint leaves and cubes of butter on the top. Cover with foil and place in the oven for one hour on 160ºC. Remove from the oven and top with boiled eggs.

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