Lightly spiced fish biryani made with a yogurt biryani sauce and cooked in one pot with layered fish, rice and saffron. The dish is served with fresh coriander and extra yogurt topped with chilli flakes and oil
Add 300g of uncooked rice to a large pan the cover with approximately 600ml boiling water from the kettle. Add a pinch of salt then simmer on medium heat for 3 minutes. After 3 minutes drain and rinse under the cold tap to cool the grains and stop the cooking process. At this point the rice should be barely cooked (al dente). The rice will be fully cooked through later, for now, set to one side.
To make the biryani marinade:
In a large bowl mix together ½ teaspoon ground coriander, 1 teaspoon hot chilli powder, 1 teaspoon garam masala powder, ½ teaspoon ground turmeric, and 1 tablespoon garlic ginger paste.
Next, add 250g whole plain yogurt to the spice mix and combine together to form a paste.
Add the fish to the biryani paste and mix to coat well. Then set to one side and allow to marinade for at least 20 minutes.
To make the biryani
Whilst the fish in marinating, fry off 200g diced red onions and 5 sliced green chillies in a large pan (one with a lid). Cook until golden brown and just starting to char. Remove the pan from the heat and add the marinated fish and all the sauce.
Next layer the al dente rice over the top of the fish followed by a squeeze of lemon juice and saffron strands soaked in water for 2 minutes.
Place the lid on the pan and cook on the stove on low for 20 minutes.
After 20 minutes remove the lid, mix well and garnish with chopped coriander.
Serve with extra yogurt topped with oil and chilli flakes (optional)