400g can Lucky Star Pilchards in Hot Chilli
125ml (½ cup) brown lentils
3 potatoes, peeled and cut into chunks
Canola oil for frying
1 onion, finely chopped
15ml (1 Tbsp) chopped garlic
30ml (2 Tbsp) chutney
410g can chopped tomatoes
Milled black pepper
Coriander leaves for garnishing
Tip the pilchards into a bowl. Break the fish into chunks in the sauce with a fork.
Tip the lentils into a small saucepan and add cold water to cover. Cover the saucepan and bring to the boil. Reduce the heat and simmer for 5 minutes. Set aside for 1 hour to soak. Drain and rinse with cold water. Cook the potatoes in boiling water until soft. Drain well.
Heat a few drops of oil in a non-stick pan and fry the onion and garlic until soft. Remove from the heat and stir in the chutney and tomatoes.
Add the pilchards, lentils and potatoes and season with pepper. Mix everything together gently. Cover and heat through.
Serve the biryani with brown rice, poppadoms or a big green salad. Garnish with fresh coriander leaves.