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Salmon Biryani

Method

  • Preheat oven to 150°C fan forced (170°C normal).
  • Half fill a pot with water and add the rice, turmeric, cinnamon, cardamom and a good pinch of salt. Bring to the boil and cook for exactly 8 mins (should be a little under done). Drain well.
  • Heat the vegie oil in another heavy-bottomed pot. Add the black mustard seeds and cook until they begin to pop.
  • Then add the onions, garlic and chillies. Stir well and cook until lightly coloured.
  • Add the ground coriander and cumin. Stir well and briefly cook to toast the spices.
  • Then remove the pot from the heat and add the peas with 1 tbsp chopped dill. Stir well.
  • Gently toss the salmon with the lime juice, remaining dill and seasonings.
  • Dot half the butter in an ovenproof dish and top with ¼ of the rice and half the onion mixture. Then top with ¼ of the rice and the salmon. Gently press down and top with ¼ of the rice and then the remaining onion mixture and rice. Dot with the remaining butter, cover with two layers of foil and a lid, and cook in the oven for 30 mins.
  • When ready, lightly stir and serve with a simple green salad on the side.
  • from Sophie Grigson, English chef-author

Ingredients

  • 400 gm basmati (long grain) rice, rinsed
  • 1 tspn ground turmeric
  • 1 cinnamon stick, halved
  • 6 whole cardamom pods, smashed
  • sea salt & freshly ground pepper
  • 3 tbsp vegetable oil
  • 2 tspn black mustard seeds
  • 2 large onions, sliced
  • 4 large garlic cloves, crushed
  • 2 small red chillies, seeded & finely sliced
  • 1 tspn ground coriander
  • ½ tspn ground cumin
  • 300 gm frozen peas, thawed
  • 2 tbsp chopped fresh dill
  • 500 gm boned & skinned salmon, cut into even fingers
  • juice of 1 large lime
  • 60 gm butter, cubed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm