Name: Fish breyani
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4-6 servings
Cuisine: Child Favourites
Ingredients: 500 ml rice basmati; 5 ml salt; 30 ml oil; 2 onion chopped; 4 garlic cloves, finely chopped; 10 ml fresh ginger grated; 4 hake fillet, chopped; 5 ml chillies powder; 5 ml cumin ground; 10 ml coriander ground; 2 ml cinnamon ground; 2 ml turmeric ground; nutmeg ground, pinch; 200 ml yoghurt plain; 5 ml castor sugar; raisins handful; 3 eggs boiled; 1 lemon sliced

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Ingredients (18)

500 ml	rice — basmati
5 ml	salt
30 ml	oil
2	onion — chopped
4	garlic — cloves, finely chopped
10 ml	fresh ginger — grated
4	hake — fillet, chopped
5 ml	chillies — powder
5 ml	cumin — ground
10 ml	coriander — ground
2 ml	cinnamon — ground
2 ml	turmeric — ground
	nutmeg — ground, pinch
200 ml	yoghurt — plain
5 ml	castor sugar
	raisins — handful
3	eggs — boiled
1	lemon — sliced

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Method:

A fragrantly spiced meal that’s big on flavour. You can substitute any fish of your choice for the hake.

1. Wash the rice in several changes of water until the water runs clear. Drain, transfer to a saucepan and cover with cold water to about 2 cm above the top of the rice. Add the salt. Bring the water to the boil, reduce the heat, cover and simmer for 10 minutes or until the water has been absorbed.

2. Heat the oil in a frying pan, add the onions, garlic and ginger and fry until golden brown. Add the fish and stir-fry for 5 minutes. Add the spices and stir for 1 minute, then stir in the yoghurt and simmer for 2 minutes. Add the caster sugar, raisins and cooked rice.

3. Cook over very low heat for 5 minutes. Serve garnished with boiled eggs and lemon slices.