Pilchards breyani with boiled eggs

Name: Pilchards breyani with boiled eggs
Yield: 4 servings
Cuisine: South African
Ingredients: 1 can middlecut pilchards; 4 tablespoons canola oil; 2 onions; 1 TSP garlic and ginger paste; half a teaspoon breyani mix; 4 teaspoons kashmiri masala; 1 can diced tomatoes; 3 cups rice (basmati sela rice)add turmeric; 6 boiled eggs

kerseri @cook_15384473

Rondebosh

Pilchards breyani with boiled eggs

kerseri @cook_15384473

Saved

Ingredients

4 servings

1 canmiddlecut pilchards
4 tablespoonscanola oil
2onions
1 TSPgarlic and ginger paste
halfa teaspoon breyani mix
4 teaspoonskashmiri masala
1 candiced tomatoes
3 cupsrice (basmati sela rice)add turmeric
6boiled eggs

Saved

Steps

1

Pour oil into a pot and add onions
2

Add jeera seeds and breyani mix and let it braise for 5 minutes
3

Add chillies, garlic and ginger
4

Add the masala and allow it to braise in the oil for 5 minutes
5

Add the can of tomatoes and let it cook until it is a thick paste
6

Add the pilchards and allow the gravy to cook into the pilchards for 15 minutes on slow heat
7

Add the par cooked rice with turmeric to the pilchard gravy
8

Do not mix allow the breyani to simmer until the tomato gravy cooks through.
9

The rice must have speckles of red gravy on the top.Scoop the gravy gently and turn over until you have the perfect pilchard and add boiled eggs