Cape Malay Fish Biryani
Dive into the vibrant flavors of this Cape Malay Fish Biryani, a masterful fusion of warm spices, succulent fish, and fragrant basmati rice. Infused with turmeric, garam masala, and coriander, the marinated fish is layered with golden-fried onions, aromatic herbs like cilantro and mint, and partially cooked rice for a tantalizing dish that’s baked to perfection. This South African-inspired biryani boasts its signature blend of cinnamon, cardamom, and cloves, delivering a rich, aromatic experience in every bite. Ideal for special occasions or a flavorful family dinner, this one-pot wonder is beautifully paired with cooling raita or a fresh side salad. Perfectly spiced and irresistibly hearty, this fish biryani is an exotic yet approachable recipe that brings Cape Malay cuisine to your table.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Fish fillets (e.g., hake or kingklip)
- 1 cup Greek yogurt
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Paprika
- 2 tablespoons Ginger-garlic paste
- 2 tablespoons Lemon juice
- 2 large Onions (sliced thinly)
- 2 medium Tomatoes (chopped)
- 2 Cinnamon sticks
- 4 Cardamom pods
- 4 Cloves
- 2 Bay leaves
- 0.5 cup Fresh cilantro (chopped)
- 0.5 cup Fresh mint (chopped)
- 4 tablespoons Vegetable oil
- 2 tablespoons Unsalted butter
- 4 cups Water
- 1.5 teaspoons Salt
- 2 Green chilies (optional, sliced)
Instructions
Rinse the basmati rice under cold water until the water runs clear and soak in water for 20 minutes. Drain before cooking.
Cut the fish fillets into large chunks. In a bowl, mix Greek yogurt, turmeric, cumin, coriander, garam masala, paprika, ginger-garlic paste, and lemon juice. Add the fish to the marinade, coat well, cover, and refrigerate for at least 15 minutes.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the sliced onions and fry until golden brown. Remove half of the onions and set aside for garnishing.
In the same pan, add cinnamon sticks, cardamom pods, cloves, and bay leaves. Sauté for 1–2 minutes until fragrant.
Add the chopped tomatoes and cook until soft, about 5 minutes. Stir in the marinated fish and cook for another 5–7 minutes, being careful not to break the fish pieces.
In a separate large pot, bring 4 cups of water to a boil. Add the drained basmati rice, salt, and a teaspoon of turmeric. Cook the rice until it's about 70% cooked (still firm). Drain and set aside.
Preheat your oven to 180°C (350°F). In a greased ovenproof dish or pot, layer half the rice, followed by the fish mixture, half of the cilantro and mint, and then the remaining rice. Top with the reserved fried onions, remaining herbs, and green chilies if using.
Melt the butter and drizzle it over the top. Cover tightly with a lid or aluminum foil.
Bake in the oven for 20–25 minutes until the flavors meld and the rice is fully cooked.
Serve hot with raita or a simple side salad and enjoy your Cape Malay Fish Biryani!
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.7 g | 119% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 3438 mg | 149% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 31.7 g | ||
| Protein | 145.2 g | 290% | |
| Vitamin D | 25.4 mcg | 127% | |
| Calcium | 910 mg | 70% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3887 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
