Tinfish Biryani
This tinfish biryani is a bold, flavourful South African Durban style biryani made with pilchards, fragrant basmati rice, spiced potato chutney and boiled eggs layered together into one deeply satisfying meal. It is the sort of recipe that has been passed down through South African Indian homes and every family has their own version. This is mine.
Why You’ll Love This Tinfish Biryani Recipe
A South African classic — Tinfish biryani is a proudly Durban dish that you will rarely find anywhere else in the world. Made with whole spices, caramelised onions, fresh curry leaves and pilchards in tomato sauce, this is a dish that has been made in many South African Indian homes for generations.
A complete meal — Spiced tinfish chutney, fluffy basmati rice, soft potatoes and boiled eggs all layered and steamed together. Nothing else needed on the table.
Budget friendly — Two cans of pilchards feed 8 people generously. This is hearty, satisfying comfort food that does not cost much to make.
Even better the next day — Like most braised and layered dishes, the flavours deepen overnight making leftovers something to look forward to.
Perfect for feeding a crowd — This recipe serves 8 people making it ideal for family meals and gatherings.
Ingredients
Onions — Caramelised slowly to form the deeply flavoured base of the chutney.
Methi seeds — Fenugreek seeds that add a slightly bitter, complex depth to the spice base. Do not burn as they can make the chutney bitter.
Jeera seeds — Cumin seeds that add a warm earthy flavour when fried in oil.
Somph seeds — Fennel seeds that add a subtle sweet anise flavour balancing the heat of the chillies.
Curry leaves — Fresh curry leaves add the unmistakable fragrance that defines South African Indian cooking.
Red chillies — Fresh red chillies add gentle heat throughout the chutney. Adjust the quantity to your heat preference.
Ginger garlic paste and minced garlic — Use both ground ginger and garlic paste and minced fresh garlic cloves for a deeper flavour.
Mixed Kashmiri chilli powder — Adds a deep red colour and bold heat to the tinfish chutney. This is what gives the biryani its signature rich colour.
Turmeric — Adds subtle earthiness to the chutney and gives the rice its signature warm golden colour.
Cinnamon stick — Adds warmth and sweetness to the whole spice base.
Potatoes — Peeled and quartered. They cook fully in the chutney absorbing all the spiced flavour before layering.
Tomatoes — Added after the potatoes to form the chutney base. Use ripe tomatoes for the best flavour and body.
Pilchards in tomato sauce — Use canned pilchards in tomato sauce. The tomato sauce adds flavour and body to the chutney.
Coarse salt – Used to season the dish and enhance all the flavours. Adjust to taste.
Basmati rice — Use good quality basmati rice for the best texture and fragrance.
Bicarbonate of soda – Added to the water when boiling eggs to help loosen the shells, making them easier to peel.
Eggs — Boiled separately and layered into the biryani for richness and protein.
Fresh coriander — Garnished on top for freshness and colour.
How to Make Tinfish Biryani
Step 1: Boil the Rice
Wash and rinse the basmati rice thoroughly until the water runs clear. Bring a large pot of salted water to the boil and add the turmeric. Add the rice and cook for about 30 minutes until almost fully cooked – the rice will finish cook during the 10 to 15 minute steaming process. Strain and set aside.
Step 2: Boil the Eggs
Place the eggs in a pot of cold water and bring to the boil. Add half a teaspoon of bicarbonate of soda to the water. This makes the shells easier to peel. Boil for 10 minutes then transfer to cold water. Peel and set aside.
Step 3: Clean the Tinfish
Open the cans of pilchards and gently remove each piece. Clean the tinfish by removing the centre bone and peeling away the dark outer coating from each piece. Set the cleaned tinfish aside along with the tomato sauce from the cans – you will need both later.
Step 4: Fry the Whole Spices
Heat oil in a large pot over medium heat. Add the methi seeds, jeera seeds, somph seeds and cinnamon stick and fry for a few seconds until fragrant. Add the onions and cook slowly until soft and lightly golden.
Step 5: Add the Spices
Stir in the curry leaves, red chillies, ginger and garlic paste and minced garlic. Cook for a minute until fragrant. Add the turmeric and mixed Kashmiri chilli powder with a small splash of water and cook until the spices are fragrant and well combined.
Step 6: Cook the Potatoes
Add the quartered potatoes to the pot and stir to coat in the spice mixture. If the pot is too dry add a small splash of water. Cover and allow the potatoes to steam and cook through until fully soft.
Step 7: Add the Tomatoes
Once the potatoes are fully cooked add the tomatoes and allow them to cook down until soft and a thick chutney forms.
Step 8: Add the Tinfish and Season
Add the cleaned tinfish to the chutney and stir gently to combine. Pour in the reserved tomato sauce from the cans along with salt to taste. Allow to simmer until the curry is fragrant and the gravy has thickened. Taste and adjust salt if needed. You can also add more water if needed to adjust the consistency.
Step 9: Layer the Biryani
In a large pot begin layering. Start with a layer of rice on the bottom, then add a layer of tinfish chutney. Repeat with layers of rice and chutney. Finish with a final layer of rice on top and then place the boiled eggs. Garnish with fresh coriander.
Step 10: Steam the Biryani and Serve
Cover the pot tightly with the lid. Cook on the lowest possible heat for 10-15 minutes. If you smell any catching on the bottom remove from heat immediately. This final steaming step allows all the flavours to meld together beautifully. You can then remove from heat and gently fluff and mix the layers together before serving.
How to Store Your Tinfish Biryani
Fridge storage: Allow the biryani to cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 days.
Reheating: Reheat gently on the stovetop over low heat or in the microwave. Stir gently to avoid breaking the rice and tinfish.
Make ahead: You can prepare the tinfish chutney in advance and store it in the fridge. It tastes even better the next day as the flavours have time to develop.
Freezer: I do not recommend freezing this biryani as the rice and tinfish texture changes when thawed.
Frequently Asked Questions
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Equipment
- Large pot with lid (for layering and steaming)
- 2 medium pots (for rice and tinfish chutney)
- Small pot (for eggs)
- Sharp knife and chopping board
- Wooden spoon
- Colander or strainer
Ingredients
- 1/4 cup sunflower oil
- 2 onions
- 1/2 tsp methi seeds
- 1/2 tsp jeera seeds
- 1/2 tsp somph seeds
- 1 sprig curry leaves
- 5 red chillies
- 1 tsp ground ginger and garlic
- 5 mined garlic cloves
- 3 tbsp mixed Kashmiri chilli powder
- 1/2 tsp turmeric
- 1 cinnamon stick
- 3 potatoes
- 3 tomatoes
- 2 cans tinfish (pilchards in tomato sauce)
- rough salt (to taste)
- 250g basmati rice
- 1/4 tsp turmeric
- 1/2 tbsp rough salt (to taste)
- 1/2 tsp bicarbonate of soda
- 6 eggs
- coriander
Instructions
Rice
- Wash and rinse the basmati rice thoroughly until the water runs clear. Bring a large pot of salted water to the boil and add the turmeric. Add the rice and cook for about 30 minutes until almost fully cooked – the rice will finish cook during the 10 to 15 minute steaming process. Strain and set aside.
Eggs
- Place the eggs in a pot of cold water and bring to the boil. Add half a teaspoon of bicarbonate of soda to the water. This makes the shells easier to peel. Boil for 10 minutes then transfer to cold water. Peel and set aside.
Tinfish
- Open the cans of pilchards and gently remove each piece. Clean the tinfish by removing the centre bone and peeling away the dark outer coating from each piece. Set the cleaned tinfish aside along with the tomato sauce from the cans – you will need both later.
- Heat oil in a large pot over medium heat. Add the methi seeds, jeera seeds, somph seeds and cinnamon stick and fry for a few seconds until fragrant. Add the onions and cook slowly until soft and lightly golden.
- Stir in the curry leaves, red chillies, ginger and garlic paste and minced garlic. Cook for a minute until fragrant. Add the turmeric and mixed Kashmiri chilli powder with a small splash of water and cook until the spices are fragrant and well combined.
- Add the quartered potatoes to the pot and stir to coat in the spice mixture. If the pot is too dry add a small splash of water. Cover and allow the potatoes to steam and cook through until fully soft.
- Once the potatoes are fully cooked add the tomatoes and allow them to cook down until soft and a thick chutney forms.
- Add the cleaned tinfish to the chutney and stir gently to combine. Pour in the reserved tomato sauce from the cans along with salt to taste. Allow to simmer until the curry is fragrant and the gravy has thickened. Taste and adjust salt if needed. You can also add more water if needed to adjust the consistency.
Layering
- In a large pot begin layering. Start with a layer of rice on the bottom, then add a layer of tinfish chutney. Repeat with layers of rice and chutney. Finish with a final layer of rice on top and then place the boiled eggs. Garnish with fresh coriander.
Steam
- Cover the pot tightly with the lid. Cook on the lowest possible heat for 10-15 minutes. If you smell any catching on the bottom remove from heat immediately.
Serve
- Remove from heat and gently fluff and mix the layers together before serving.
Notes
- Clean the pilchards thoroughly before adding by removing the centre bone and dark outer coating.
- Caramelise the onions slowly. This is the flavour foundation of the entire dish and rushing it results in a flat tasting chutney.
- Parboil the rice to only 90%. It will finish cooking during steaming.
- Keep the heat on the lowest setting during steaming and do not lift the lid.
- Add the bicarbonate of soda to the egg boiling water as it makes peeling significantly easier.
