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Snoek Fish Biryani
A very popular Indian dish and adapted by the Cape Muslims and is usually served at religious festivals and ideal for entertaining large numbers.
Snoek Fish Biryani
Boil 3 cups long-grain Basmati rice in salted water with one cup Mcain Mixed veggies and 2 teaspoons fine rice spice until cooked.
Do not overcook.
Strain in rice colander and set aside.
Spice Snoek fish or fish of your choice with Aromat, fish spice, and Fisherman seasoning.
Fry in shallow oil and set aside.
Slice 3 onions thinly and braise in oil.
Add one large sliced green pepper.
Take out half of the onion and green pepper. Add salt to taste.
Set aside and mix with the cooked rice.
With remaining onions and green peppers add 5 grated fresh garlic, one heaped teaspoon turmeric, 2 teaspoons mild Suhana chili powder, 2 teaspoons Mother in Law masala spice, and 1 teaspoon Rajah mild and flavourful spice.
Salt to taste. add half a cup of water and simmer for 5 minutes. You can add more water if needed to make it saucy.
Fry potatoes cut in rings until crispy. set aside.
Layered rice in a deep pot.
Add fish and fried potato slices and pour the curry sauce over.
Repeats above with another layer and ends lastly with a rice layer.
Add pieces of butter on top and put the greased paper on and seal with a lid and simmer on low heat until butter is melted.
Garnish with fresh Dhania (Cilantro leaves)
Prepared, tried, and tested Feriel Sonday
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