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 

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