Biryani is a little labour intensive but totally worth the results. The cardamom pods are prominent with a sweet nutty taste and hints of lemon and mint. The bay adds a fantastic fragrance, topped with nuggets of basa so soft and light.
Ingredients
- 2 tbsp sunflower oil
- 1 large onion, chopped
- 2 Basa fillets chopped into portions
- 3 tomatoes
- 1 lemon, sliced and squeezed
- 2 tsp garam masala
- 1 tsp chilli powder
- Sea salt & ground black pepper
- 300g Xtra long basmati rice
- 1 garlic clove, crushed
- 3 tbsp chopped fresh coriander
- 1 muslin bag with cardamom pods, cloves and bay leaf
Instructions
- Heat the oil in a large saucepan over a low heat.
- Add the onion, garlic and ginger cover and cook for 5 minutes.
- Add 3 tomotoes halved and cook for a further 5 minutes then cover with a lid and set aside In a bowl. Mix garam masala, chilli powder and salt. Then coat the basa. Fry the basa lightly to colour. Add the rice and muslin bag to a pan and bring to the boil. Cover with a lid, reduce the heat slightly and cook for 5 minutes.
- Turn off the heat and leave the pan for 15 minutes with lid on to allow the rice to finish cooking in the steam.
- Add all the onion mix, fish and other ingredients together and warm up.
- Squeeze with lemon, then chop and add slices to finish.
- Stir through the coriander and serve immediately.
