Salmon and vegetable biryani

Name: Salmon and vegetable biryani
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tsp grated ginger; 3 tbsp curry paste; 4 cloves garlic, crushed; 2 tbsp sunflower or groundnut oil; ¼ cucumber, seeds removed and finely chopped; 300 g/10½ oz combined weight of broccoli and cauliflower, cut into bite-size florets; 400 g/14 oz skinless salmon fillet, cut into 2cm/¾ inch chunks; juice ½ large lemon; 1 tsp ground turmeric; handful sultanas; 500 g/1 lb 2 oz cooked basmati rice, brown or white (pre-packaged is perfect); 25 g/1 oz toasted flaked coconut or almonds; 1 large onion, finely sliced; flaked sea salt; 6 tbsp natural yoghurt; 3 tbsp chopped mint

with cucumber and mint yoghurt

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

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.

Ingredients

300 g/10½ oz combined weight of broccoli and cauliflower, cut into bite-size florets
2

Fish course
Pescatarian
Gluten-free

Method

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.

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