Breyani is a very popular and tasty dish and this is a very quick and easy-to-follow recipe. It is also budget-friendly and filling!

PS: You can control the heat levels yourself by the amount of chilli you add.

Yield: 4 servings

Preparation: 15 minutes

Total time: 30 minutes


  • 1 can pilchards (canned in brine)
  • 2 tbsp canola oil
  • 2 onions, diced
  • 1 tsp garlic and ginger paste
  • Chillies (optional, to taste)
  • ½ tsp breyani mix
  • 4 tsp Kashmiri masala
  • 1 can diced tomatoes
  • 3 cups rice (basmati)
  • 2 tsp turmeric


  1. Pour oil into a pot and add onions, sauté for roughly 3 minutes.
  2. Add breyani mix and let it braise for 5 minutes.
  3. Add chillies, garlic and ginger.
  4. Add the masala and allow it to braise in the oil for 5 minutes.
  5. Add the can of tomatoes and cook until it forms a thick paste.
  6. Add the pilchards and allow to cook for 15 minutes on low heat.
  7. Add the par-cooked rice with turmeric to the tomato mixture.
  8. Do not stir, allow the breyani to simmer until the tomato mixture cooks through.
  9. The rice should have speckles of red gravy on the top.
  10. Mix gently and enjoy!