| 1 cup | Yoghurt |
| 3 tbsp | Garam masala |
| 3 tbsp | Leaf masala |
| 5 | Cardamom pods |
| 2 | Bay Leaves |
| 3 | Dried chillies |
| 500g | Prawn meat |
| 2 tbsp | Oil |
| 50g | Butter |
| 500g | Snoek |
| 2 cups | Basmati rice, half cooked |
| 1 cup | Brown lentils, cooked |
| ½ cup | Crispy onions |
| ½ cup | Rose Water |
| 3 tbsp | Rice spice |
| A handful fresh coriander | |
| Salt |
Sizzling Snoek & Prawn Biryani
Turn up the flavour with this coastal-inspired feast! Smoky snoek, juicy prawns, and fragrant spices are layered with rice, lentils, and crispy onions to create a biryani that’s bold, aromatic, and unforgettable. It’s a showstopper on any table.
| 1 | Mix the yoghurt and spices with the prawn meat in a small bowl. Should you have time, leave this to marinate for at least 2 hours and continue with the rest of the prep. |
| 2 | Heat the oil and butter together in a small pan over high heat. Cook the prawns in batches, with the marinade, until pink and fragrant. This should take about 10 - 15 minutes. |
| 3 | Place the snoek on a baking tray and in a preheated oven of 220° C with a little oil and salt, for 10 – 12 minutes, or until just cooked and firm. |
| 4 | Remove from the oven and once cool enough to touch, flake into chunks, removing the bones as you go along. |
| 5 | Layer the biryani: start with two to three spoonful’s basmati rice and a spoonful of lentils; follow with some prawns and a few pieces of snoek. Next, add a thin layer of crispy onions. |
| 6 | Repeat this step to form another layer. |
| 7 | Finish off by drizzling some of the rose water over each dish and top with some rice spice and a little fresh coriander. |
| 8 | Cover and place in a preheated oven at 180° C for 15 – 20 minutes, or until the rice is fully cooked and the flavours have all combined beautifully. |
| 9 | Serve immediately with flaky rotis, tomato and red onion sambal and dollops of thick yoghurt. |
