Experience the pure reward of patience with our Fragrant Fish Biryani. This is a symphony of scent built on perfectly steamed basmati. The profile is anchored by the heady, intoxicating bloom of cardamom, delivering a sweet, nutty warmth layered with bright whispers of fresh lemon. A fantastic, savoury incense lifts from the bay leaf, enveloping tender, fluffy nuggets of basa fish that remain impossibly soft and light, melting seamlessly into the spiced rice. This is the aromatic gold standard of comfort food.
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.
