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Group
Australia
Saldanha
Breyani – or biryani – takes its name from the Persian word birian, meaning “fried before cooking”. Legend tells that Mumtaz Mahal, the queen memorialised in India’s Taj Mahal, created it as a nourishing one-pot meal for soldiers.
Fish
1 kg Sea Harvest Cape Whiting
Salt and freshly ground black pepper
2 Tbsp (30 ml) olive oil
1–2 Tbsp lemon juice
For the Masala
2 onions, finely chopped
2 tsp (10 ml) crushed garlic
2 tsp (10 ml) crushed ginger
2 tsp (10 ml) ground cumin
2 tsp (10 ml) ground coriander
¼ tsp (1.25 ml) turmeric
2 tsp (10 ml) fish breyani spice
Pinch crushed chillies
4 cardamom pods
1 cinnamon stick (optional but recommended)
2 ripe tomatoes, finely chopped
¼ cup fresh coriander, chopped
¼ cup fresh mint, chopped
For the Rice & Layering
2 cups basmati rice
6 medium-sized potatoes, quartered and lightly fried until par-cooked
3 hard-boiled eggs, halved (optional)
1 Tbsp (15 ml) melted butter or oil
3–4 Tbsp (45-60 ml) warm water
To Serve (optional)
1 cup (250 ml) cucumber raita
1 cup (250 ml tomato and onion sambal
Small bunch fresh coriander (washed)
Crispy fried onions
Rinse the basmati rice under cold water until the water runs clear. Cook in well salted boiling water until about 70% cooked – the grains should still have a slight bite. Drain well and set aside.
Season the fish lightly with salt, pepper and lemon juice. Heat 1 tablespoon of olive oil in a large frying pan and sear the fish briefly on both sides until just lightly golden. It should not be fully cooked, as it will finish cooking during steaming. Remove and set aside.
In the same pan, heat the remaining oil and sauté the onions over medium heat until golden brown. Add the garlic and ginger and cook for another minute until fragrant. Stir in the cumin, coriander, turmeric, breyani spice, crushed chillies, cardamom pods and cinnamon stick. Cook gently for 2–3 minutes, adding a splash of water if needed to prevent sticking.
Add the chopped tomatoes and simmer for about 10 minutes until the mixture thickens into a rich masala. Stir in half the chopped coriander and mint. Gently fold the fish into the masala and remove from the heat.
Lightly oil the base of a heavy-based pot. Spread half the rice evenly over the bottom, followed by half the fish and masala. Add a layer of potatoes. Repeat with the remaining rice and fish mixture, finishing with a thin layer of rice on top. Arrange the remaining potatoes and halved eggs over the surface if using. Sprinkle with the remaining herbs.
Mix the melted butter or oil with the warm water and drizzle evenly over the top. Cover tightly with foil and a lid, or seal with a clean tea towel under the lid. Steam over very low heat for 25–30 minutes.
Allow the breyani to rest for 10 minutes before gently fluffing and serving.
Serve with tomato and onion sambal, cucumber raita and your favourite atchar. As with most breyanis, the flavours deepen beautifully the next day.
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