If you have ready-made rice in the fridge but don’t really fancy fried rice, this recipe is for you! It’s for one of those days when you feel like enjoying a good biryani at home but can’t be bothered with all the prep work.
This delicious dish takes all of 20 minutes, as the fish cooks really quickly and absorbs all the flavours from the marinade.
Flavours and pairings
The natural fat of the salmon renders beautifully, bringing out the oils as it cooks tenderly and melds all those good fats with the rice. It’s enlivened by a fresh hint of ginger and coriander in the marinade to bring lightness.
Serve with a simple tomato raita and a side of lime pickle, and this will be a lush treat for your weekday dinner.
Ingredients
To marinate
- 200g salmon fillet (or trout), sliced into sashimi-thin pieces
- 1 heaped tablespoon yoghurt
- 1.5 teaspoons finely grated young ginger
- 1.5 teaspoons finely grated garlic
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 2 teaspoons cumin powder
- 1 handful fresh coriander leaves (half for marinade, half for garnishing)
- 1-2 cili padi (optional), sliced finely lengthwise
To cook
- 1 medium red onion, finely sliced
- 2 teaspoons ghee
- 2 cups cooked Basmati rice
Method
- Combine the marinade ingredients in a bowl. Add the salmon pieces and salt, and mix gently until well combined. Allow to rest in the fridge for 10 minutes.
- In a flat-bottomed pan, gently heat one teaspoon of ghee with one teaspoon oil. Add the finely sliced onions and allow to caramelise on low heat.
- Remove the onions and set aside, leaving any of the delicious residual oils in the pan for later. Allow the pan to cool completely before the next step.
- Place the marinated salmon in the remaining oil in the pan. Then add the leftover cooked rice on top, in an even layer, to cover the pan completely.
- Top with the caramelised onions.
- Cover with a lid and cook on a low heat for eight to ten minutes, or until you observe a light searing of the salmon. This brings extra flavour to the biryani, so wait for it to happen before turning the heat off.
- Remove from heat and turn the pan over directly onto a serving plate. Spoon one teaspoon of warm ghee on the top, and a final garnish of fresh coriander leaves. Serve and enjoy!
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.