Salmon and Vegetable Biryani with Cucumber and Mint Yoghurt
This is a perfectly balanced meal, all cooked together in super-quick time, for the whole family to enjoy. It’s not too spicy, if you choose a mild curry paste, and it’s gluten- and dairy-free.
Brown or white cooked rice can be used, and for a time-saving hack, use the pre-cooked packs.
Time taken 30 minutes / Serves 4
Ingredients
300g/10½ oz combined weight of broccoli and cauliflower, cut into bite-size florets
2 tbsp sunflower or groundnut oil
1 large onion, finely sliced
400g/14 oz skinless salmon fillet, cut into 2cm/¾ inch chunks
4 cloves garlic, crushed
2 tsp grated ginger
3 tbsp curry paste
1 tsp ground turmeric
handful sultanas
500g/1 lb 2 oz cooked basmati rice, brown or white (pre-packaged is perfect)
juice ½ large lemon
25g/1 oz toasted flaked coconut or almonds
flaked sea salt
For the yoghurt
6 tbsp natural yoghurt
3 tbsp chopped mint
¼ cucumber, seeds removed and finely chopped
Steam or lightly boil the broccoli and cauliflower until just tender.
Meanwhile, mix together the yoghurt, mint and cucumber.
Season with a pinch of salt and set aside.
Method
Heat the oil in a large frying pan and sauté the onion for 8 minutes until soft and becoming golden.
Add the chunks of salmon, garlic, ginger, curry paste, turmeric, sultanas and 4 tablespoons water. Toss around in the pan for about 2 minutes before adding the cooked rice and steamed vegetables. Gently stir around in the pan until the salmon is just cooked through and the rice is piping hot.
Stir in the lemon juice and season with a pinch of salt. Scatter with coconut or almonds and serve with the cucumber and mint yoghurt.
Tips
Vegetarian: diced paneer, halloumi or tofu all work very well when added to the pan. Fry until they take on some colour first, adding to the pan just before the 4 tablespoons water.
Flavour swap: smoked mackerel, hot-smoked salmon or trout are delicious alternatives to fresh salmon. Flake into the pan when you add the lemon juice and toss around to heat through.
Meat-lovers: if you’ve any leftover roast chicken, turkey or lamb from your weekend roast, use in place of the salmon.
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