One-pan Hot-smoked Salmon Biryani
I find that Monday to Friday survival is a little easier when I’m cooking with one pan. There are fewer distractions and therefore fewer things that can go wrong. Just follow the step-by-step methods and the results will be delicious. If you don’t have smoked salmon, try this with smoked mackerel or trout. You can even use pieces of leftover roast chicken, turkey or lamb, which are equally delicious. It is also a good way to use up leftover rice.
MAKES 2 adult or 4 kid-sized portions
PREPARATION TIME 15 minutes
COOKING TIME 15 minutes
1 tbsp sunflower oil
1 onion, finely sliced
2 garlic cloves, crushed
2cm/¾in piece of root ginger, peeled and grated
1 handful of sultanas/golden raisins
1 tbsp garam masala
200g/7oz broccoli, tenderstem, asparagus, green beans or mangetout/snow peas cut into chunks
250g/9oz/12/3 cups cooked brown or white basmati rice
150g/5½oz hot-smoked salmon fillets, flaked into pieces
1 handful of toasted flaked/slivered almonds
a squeeze of lemon juice
4 tbsp plain yogurt, crème fraîche or sour cream
1 small handful of coriander/cilantro, dill or mint leaves, chopped
sea salt and freshly ground black pepper
1 Heat the oil in a large frying pan over a low heat and fry the onion for about 5 minutes until becoming golden. Stir in the garlic, ginger, sultanas/golden raisins and garam masala and cook for a further 1 minute. Add the green vegetables and fry together for about 2–3 minutes until the vegetables are just tender.
2 Stir in the rice, salmon and almonds. Season lightly with salt and pepper. Stir-fry over a medium heat for a few minutes until the rice and salmon are heated through.
3 Gently stir through the lemon juice, yogurt and herbs and serve immediately.
How to make
cucumber raita
Blend together 150ml/5fl oz/scant 2/3 cup Greek yogurt, ¼ cucumber, seeds removed, 1 small handful of chopped mint or coriander/cilantro leaves and a pinch of sea salt until well combined. Serve straight away or you can keep it in the refrigerator for up to a day.