- 400g can Lucky Star Pilchards in Chilli
- ½ cup brown lentils
- 3 potatoes, peeled and cut into chunks
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 green, red or yellow pepper, finely chopped
- Oil for frying
- 2 Tbsp chutney
- 1 large, ripe tomato, finely chopped
- Salt and ground black pepper
- Fresh coriander leaves for garnishing
- Break up the pilchards into chunks in their sauce with a fork.
- Place the lentils into a small saucepan with cold water to cover. Cover and simmer for 5 minutes.
- Set aside for an hour to soak. Drain well and rinse with cold water. Cook the potatoes in salted boiling water until soft. Drain well.
- Fry the onion, garlic and pepper in a little oil in a medium saucepan until soft. Remove from the heat and add the chutney and tomato.
- Add the pilchards, lentils and potatoes, season with salt and pepper, and mix everything together gently. Cover and heat through.
- Tip the breyani into a serving bowl, garnish with fresh coriander and serve with rice and chutney.
The word “Biryani” is derived from the Persian language. One theory is that it originates from “birinj”, the Persian word for rice. Another theory is that it derives from “biryani” or “berivan” which means to fry or roast.