Layered Tin Fish Breyani

2 cups parboiled rice 2 cans tin fish, cleaned 6 boiled eggs 3 potatoes sliced and fried 1 cup boiled breyani dhall 1 tsp each of garam masala, coriander powder, jeera powder and breyani powder 1 tbs kashmiri masala 1 tsp ginger and garlic 2 sliced onions 50g butter 50ml canola or vegetable oil 4 grated tomatoes

1 sprig curry leaf Coriander

Heat oil and butter in a pot. Add onions and curry leaves, and fry till lightly browned. Add all spice powders, ginger and garlic and masala.

Add tomatoes and let it cook for about 10 minutes till it forms into a thick chutney.

Add cleaned tin fish to the tomato chutney.

Mix the parboiled rice and breyani dhall, and keep aside.

Layer:

Divide rice into three parts. Layer first part on a flat based deep pot that can go into a hot oven.

Layer tin fish chutney mix over the rice.

Layer fried potatoes over the chutney. Repeat the process.

Finish the 3rd part with rice on top and cut boiled eggs in half and place around the top of the rice mix.

Mix 1 tsp egg yellow with 2 tbs water and pour drops over all the eggs and parts of the rice mix. Cover the pot with its lid and place into a preheated oven on 200°C for 25 minutes.

Remove from oven and garnish with fresh coriander.