Sizzling Snoek and 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.

Ingredients

• 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 of fresh coriander
• Salt

Method

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 spoonfuls of 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.