Sunday, 7 July 2013

Basmati and Exotic Wild Rice Salmon Biryani

I am a big fan of biryani. I love the colour, the smell, the aroma, the flavour and the list  goes on and on. I grown up eating biryanis. When I was a kid, I remember my mother used to cook biryani, spicy meat curry and her special rice pudding almost on every Friday night. It was like a tradition in the Rahman household. On schooldays, I used to dream about Friday nights dinner and the post dinner chit-chat with my family members. Now, we are all grown up and scattered around the world in pursuit of happiness, a better career and a prosperous life. We can find all the spices and all the ingredients we need to cook here in UK, far from home but still I feel something is missing. All I need is the magic of my mother's cooking. I dedicate this exotic biriyani to my mother who is the best chef in the world according to my opinion.



What you need
500g skinned salmon, cut into cubes
400g Basmati and Wild Rice, rinsed
3 tbsp sunflower oil
2 large onions, sliced
4 large garlic cloves, crushed
2 tbsp chopped fresh coriander
1 tsp ground turmeric
1 tbsp ginger and garlic paste
1 tsp garam masala
2 green chillies, seeded & finely sliced
1 cinnamon stick, halved
6 whole cardamom pods, crushed
2 tsp black mustard seeds
1 tsp ground coriander
½ tsp ground cumin
300g frozen peas, thawed
juice of 1 large lime
60g butter, cubed
salt and freshly ground pepper
saffron (optional)


What to do
Preheat the oven to 200°c/ Fan 200°c/ Gas 7
heat half the oil in a heavy based saucepan 
add the chopped onions, cloves, cinnamon, cardamom pods
fry for half to one minute until the onions are transparent
add the turmeric and the rice and fry for another minute
add the water and salt to taste
simmer for 10 minutes and  drain


In a separate frying pan heat the remaining oil and fry the onion until golden brown. Add ginger and garlic paste and garam masala, fry for one minute stirring so the spices do not stick, add Salmon cubes, lime juice and salt, fry until the fish is cooked  

In an ovenproof dish, arrange a layer of cooked basmati and exotic wild rice at the bottom. Over that arrange half the cooked salmon fish mixture followed by another layer of rice. Sprinkle half of the remaining garam masala powder and half the coriander leaves. Arrange the remaining salmon fish mixture followed by the remaining rice. Sprinkle saffron threads on top of the rice.

Cover the ovenproof dish with aluminium kitchen foil and cook in the oven for 10-15 minutes. Serve immediately. 



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