Hot Smoked Salmon Biryani
Carb-based comfort food without the guilt or the fuss - this is the perfect midweek dinner. It's quick, flavourful and good for you with iron-rich spinach and omega-3 boosts from the salmon.
There's something so satisfying about one-pot cooking: not only does it make everything simple, but the flavours get a chance to all mix in together. Unlike traditional biryani, mine doesn't involve copious amounts of clarified butter but I promise you it still tastes like a treat. You could make this vegan by losing the salmon and swapping the chicken stock for veg stock.
Hot Smoked Salmon Biryani
Serves 4
oil
300g basmati rice
2 red onions, sliced
3 garlic cloves, finely chopped
10g fresh ginger, peeled and grated
4 tbsp curry paste
800ml chicken stock
160g hot smoked salmon, flaked
240g baby spinach
sea salt and freshly ground black pepper
Rinse the rice in a sieve under running cold water for 2-3 minutes then drain and set aside.
Heat half a tablespoon of oil in a large casserole or saucepan (with a lid) then fry the onions with a good pinch of salt for 10 minutes until softened. Add the garlic and ginger and fry for a couple more minutes. Then add the curry paste and stir through.
Add the rice to the onion mixture, stir to combine, then add the stock. Bring to a simmer then turn the heat down to low and cover with the lid. Cook the rice gently for 8 minutes, turn off the heat, then leave to stand covered for 10 minutes.
Stir the spinach through the rice until starting to wilt then top with the salmon and cover again for a few minutes so the salmon is warmed through. Divide between bowls and enjoy!
There's something so satisfying about one-pot cooking: not only does it make everything simple, but the flavours get a chance to all mix in together. Unlike traditional biryani, mine doesn't involve copious amounts of clarified butter but I promise you it still tastes like a treat. You could make this vegan by losing the salmon and swapping the chicken stock for veg stock.
Hot Smoked Salmon Biryani
Serves 4
oil
300g basmati rice
2 red onions, sliced
3 garlic cloves, finely chopped
10g fresh ginger, peeled and grated
4 tbsp curry paste
800ml chicken stock
160g hot smoked salmon, flaked
240g baby spinach
sea salt and freshly ground black pepper
Rinse the rice in a sieve under running cold water for 2-3 minutes then drain and set aside.
Heat half a tablespoon of oil in a large casserole or saucepan (with a lid) then fry the onions with a good pinch of salt for 10 minutes until softened. Add the garlic and ginger and fry for a couple more minutes. Then add the curry paste and stir through.
Add the rice to the onion mixture, stir to combine, then add the stock. Bring to a simmer then turn the heat down to low and cover with the lid. Cook the rice gently for 8 minutes, turn off the heat, then leave to stand covered for 10 minutes.
Stir the spinach through the rice until starting to wilt then top with the salmon and cover again for a few minutes so the salmon is warmed through. Divide between bowls and enjoy!
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