Fatima Saib’s debut cookbook is a love letter to her late father. This highly emotive piece features recipes intertwined with her love for nostalgic flavour and preparing food for her family. 

The Hungry Table is both the product of a lifelong personal goal, as well as a powerful gift to her late father. Her love for him is shown vividly throughout the pages. She honours his teachings of mindfulness, the stories he told and the recipes he loved, taking every opportunity to speak of his endless will, loyal love and unwavering dedication to his family. Fatima’s essence is infused with her father’s influence, one that echoes kindness, honesty and a clever wit. While many books are dedicated to people, few show just how strong and special their bond was. 

Look out for an overflowing library of recipes steeped in tradition, celebration, comfort and experimentation. Fatima commemorates the love for her Indian and Muslim upbringing as well as her excitement about food in each chapter, inviting all to share in the privilege of life, food and each other. Chana Dhal, Saffron Fish, and Sojee are just a few teasers of what adorns The Hungry Table‘s pages. We’ve been lucky enough to feature some recipes that caught our eye. 

Chicken biryani 

Serves 5-6 

I probably shouldn’t admit to having a favourite recipe, but I do have two in this book that I am incredibly proud of – and both are my biryanis? Biryani need not be a challenge. It requires some effort and a little time but, after you’ve made it once, you’ll feel a lot more comfortable to do so over and over again. This chicken biryani has a glorious, thick sauce that sticks to the chicken pieces and fills the kitchen with a spicy aroma that’s bound to make you pause, inhale and smile. A little bit of patience will pay off greatly and, once all the elements are cooked, the dish comes together quickly. Biryani is known for tasting better the next day, so don’t be afraid to prep this a day ahead of time and let it stand. You can always reheat it and serve when ready. it also makes for excellent leftovers. 

Ingredients

For the marinade 

1kg chicken pieces (breast, leg and wing)
½ cup plain yoghurt
1 large tomato, liquidised
2 Tbsp garlic and ginger paste
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric paste (or ground turmeric)
1 tsp salt  

For the base 

2 Tbsp ghee
1 Tbsp vegetable oil
2 onions, sliced
1 cinnamon stick
1 bay leaf
4 green cardamom pods, lightly crushed
2 cloves 

To finish 

1 cup basmati rice
¾ cup brown lentils
4 potatoes, peeled and halved
½ cup fried onions, divided 
1-3 green chillies, to taste
1 Tbsp butter, cubed
Generous pinch of saffron, combined with 3 Tbsp hot water
Fresh coriander and fried curry leaves, to garnish 

Method 

1. Before starting, it is wise to prepare some of the finishing elements to make the cooking process easier.
2. Rinse the rice under tap water until the water runs clear, then add to a bowl with 2 cups of water and soak for at least 35 minutes.Do the same with the lentils. 
3. In the meantime, boil the potatoes in salted water for 10 minutes until a knife can go through without breaking them. Drain and set aside.
4. Boil the rice and lentils separately for about 10 minutes, or until the rice is cooked and the lentils are tender. Drain both and set aside.
5. Mix all the marinade ingredients in a large bowl until combined, making sure the chicken pieces are coated well. Cover and refrigerate for at least 3 hours, or overnight for best results.
6. To make the base, add the ghee and oil to a large pot (I use a 24cm round cast-iron pot) over low heat and allow the ghee to melt. 
7. Add the onions and spices, and sauté for 15 minutes, until the onions are soft and slightly golden.
8. Add the marinated chicken pieces, along with any remaining marinade, and the cooked potatoes to the pot with the onion and spice base. Cover the pot with a lid and cook for 10 minutes.
9. Remove the lid and add the cooked lentils. Give the curry a quick stir to ensure that it does not catch at the bottom, but be careful not to break up the potatoes.
10. Cook, uncovered, for 30–35 minutes, or until the sauce has reduced and thickened.
11. Stir in ¼ cup of fried onions and the chillies.
12. Place a clean muslin cloth over the curry and spoon the rice on top.
13. Break the butter up with your fingers and scatter it over the rice.
14. Pour over the saffron water.
15. Top with the remaining ¼ cup of fried onions.
16. Cover the pot with the lid and allow everything to steam for 10 minutes before serving.
17. Garnish with fresh coriander and fried curry leaves, if you like.

Words by: Sjaan van der Ploeg  

Recipes & photographs: The Hungry Table, courtesy of Penguin Books South Africa 

The post Enjoy Fatima Saib’s Chicken Biryani from The Hungry Table appeared first on MyKitchen.

Dominated by fruity, mild spices and full-bodied flavours, Cape Malay cuisine is food for the soul. We honour the holy month of Ramadan with a spread fit for the whole family.  

Rose and date chia porridge 

Serves 4 • Total Time 15 Min [Plus Refrigeration] 

Ingredients

FOR THE CHIA PORRIDGE  

2 cups milk  
½ cup chia seeds  
½ tsp ground nutmeg  
½ tsp ground cinnamon 
1 tbsp rose syrup   

FOR SERVING  

4-5 Medjool dates, chopped 
2 apples, sliced 
2 tbsp desiccated coconut  

Method

1. Combine milk, chia seeds, spices and rose syrup in a bowl and mix. 
2. Chill for at least 1-2 hours or until chia seeds have absorbed liquid and slightly set. 
3. Layer glasses with chia pudding, dates, apples and coconut. Serve immediately. 

Prep Ahead  

The chia mixture can be made the night before to make a no-fuss, nourishing breakfast that’s perfect for breaking the fast. 

Lamb and barley soup 

Serves 4-6 • Total Time 1 Hr 30 Min 

Ingredients

2 tbsp canola or olive oil  
salt and milled black pepper  
1kg lamb stewing meat (such as goulash or knuckles) 
2 onions, chopped 
2 cloves garlic, chopped 
2 star anise
1 stick cinnamon  
2 tsp ground cumin  
1 tbsp ground coriander  
2 tsp tomato paste 
5-6 cups lamb or beef stock  
1 orange, zested 
1 cup pearl barley  
handful mint, coriander and/or parsley, chopped  

Method

1. Heat oil in a pot. Season lamb and brown in batches. Remove and set aside. 
2. Sauté onion until soft. 
3. Add garlic and spices and fry until fragrant, adding oil if needed. 
4. Stir in tomato paste and cook until sticky, about 1-2 minutes. 
5. Return meat to pot. 
6. Add stock and orange zest. Cover and simmer for 40-45 minutes. 
7. Once meat is soft, add barley and remove lid. 
8. Simmer for another 15-20 minutes. 
9. Stir in herbs and season. 
10. Ladle soup into bowls and serve with cheese and pesto toasties. 

Cheese and pesto toasties 

Serves 4 • Total Time 10-15 Min 

Ingredients

1 jar red pepper or sun-dried tomato pesto 
8 slices sourdough or ciabatta 
1½ cups mozzarella or cheddar, grated 

Method

1. Spread pesto over four slices of bread and sprinkle with cheese. 
2. Sandwich with remaining slices of bread and toast in a sandwich press or oven. 
3. Serve warm as an accompaniment to the lamb and barley soup, or simply enjoy on their own.

Lamb akhni 

Serves 6-8 • Total Time 1 Hr 45 Min  

Ingredients

3 tbsp canola oil 
2 onions, chopped 
5 peppercorns  
4 cardamom pods, crushed 
4 cinnamon sticks  
5 cloves garlic, crushed 
1 tbsp cumin seeds 
1 kg lamb knuckles or goulash  
2 tbsp garlic and ginger paste  
2 green chillies, seeded and chopped 
1 tbsp chilli powder  
1 tbsp ground coriander 
1 tbsp ground cumin 
1 tbsp turmeric  
2 tsp chilli flakes  
2 tsp mother-in-law masala  
2 salad tomatoes, grated 
6 medium potatoes, peeled, quartered and pan-fried 
¾ cup plain yoghurt  
handful fresh coriander, chopped 
salt and milled black pepper 
3½ cups basmati rice, rinsed
½ tsp saffron, steeped in water (optional)  

Method

1. Heat oil in a large pot, and sauté onion and whole spices for 5-6 minutes. 
2. Add lamb and cook until browned. 
3. Stir in garlic and ginger paste, chilli and remaining spices. Cook for 5 minutes. 
4. Add water to cover, and once oil rises to the surface, simmer for 15 minutes. 
5. Stir in tomatoes, potatoes, yoghurt and coriander, and season well. 
6. Cover with rice and add saffron, if using. 
7. Add enough water to cover rice, seal with a lid and cook over a low heat for 1 hour and 20 minutes or until meat is tender. Do not stir. 
8. Serve with tomato sambal, dhai (p25) and coriander.

Spicy chicken biryani 

Serves 4-6 • Total Time 2 Hrs [Plus Marinating] 

Ingredients

1 kg chicken drumsticks and thighs  
6 medium potatoes, peeled and quartered 
2 cups buttermilk 
2 salad tomatoes, grated 
1 tsp salt
1 tsp chilli powder 
1 tbsp biryani masala 
1 tbsp garam masala 
1 tbsp medium curry powder 
1 cup brown lentils 
3 cups basmati rice  
¼ cup canola oil  
2 large onions, chopped 
1/3 cup water
Pinch saffron (optional)  

Method

1. Combine chicken, potatoes, buttermilk, tomatoes and spices in a large bowl to marinate for about 45-60 minutes.  
2. Par-cook lentils (10-12 minutes) and rice (8-10 minutes) separately. 
3. Drain and set aside. 
4. Preheat oven to 180°C. 
5. Heat one tablespoon oil in a pan and fry onions for 4-6 minutes. Set aside. 
6. Cover the base of a large oven dish with water and remaining oil. Use a dish that has a tight-fitting lid. 
7. Mix rice and lentils and add half to the dish. 
8. Cover with chicken and potato mixture, and top with half the fried onions. 
9. Add another layer of lentils and rice, and then the remaining chicken and potato mixture, finishing with the fried onions. 
10. Sprinkle with saffron, if using. 
11. Cover and bake for 1 ½  hours or until cooked. 
12. Serve with fresh coriander, tomato sambal and yoghurt.

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine

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