Salmon Fish Biryani by Shalima’s Kitchen

By Shalima’s Kitchen (@shalimaskitchen)

Credit: Shalima’s Kitchen

I collaborated with a bunch of amazing food bloggers around the world for the 3rd series of #ramadhanfoodunites. I made my kinda soul food – Salmon Fish Biryani – and all I can say is that my family absolutely loved it. I’ve actually uploaded an IGTV video of me making this biryani step-by-step, so visit my Instagram page for that.

I served this biryani with a simple salad. Using a herb mixed salad, I added Himalayan pink salt, coarse pepper, lemon juice, minced chilli, fresh coriander and mint, before tossing everything together and serving it with a fresh wedge of lemon.

INGREDIENTS

Main

500g fresh salmon
2 cups Basmati rice (preference rice)
1 black cardamom pods
Handful mint
2 bay leaves
2 cloves
1 tbs sunflower oil
2 tbs lemon juice
2 medium peeled potatoes
1 large English onion
Preference salt

Fish Marinade

1 tsp Kashmir chilli powder
1 tsp tumeric powder
1 tsp coriander powder
2 tbs fresh lemon juice
½ Cup sunflower oil
Preference salt

Cook

1/3 cup sunflower oil
1 bay leaf split in half
1 cinnamon stick
2 cardamom pods
2 small Indian onions grated
4 cloves garlic grated
1 tsp ginger grated
1/4 tsp cumin powder
1/4 tsp coriander powder
4 chillis minced (optional)
1 scotch bonnet chopped
210g quartered cherry tomatoes
½ tsp turmeric powder
½ extra chilli powder
1/4 tsp corse black pepper
1/4 tsp cumin powder
preference salt
handful chopped coriander
handful chopped mints
fresh chilli’s (chillies to add to dish)

METHOD

NB – I will be using the same pan for whole of the cooking process.

Add the oil (this is the only time you will add oil for this cooking process).
Once the oil is hot, fry the English onion until golden and crispy and take the onion out onto kitchen paper.
Fry the potatoes until golden colour and take it out.
Add the dry spices, then the Indian grated onion, ginger, garlic, salt, fresh chillis and cook until golden, as well as the cherry tomatoes, and cook on a medium heat until the tomato softens.
Now fry the marinated fish on one side of the pan. On a medium heat, roughly cook each side for 2-3 minutes. Take the fish out.
Add all the spices to the onion and cook for a few minutes, then add ½ cup of boiled water. Let it come to a simmer then add fresh lemon juice.
Now add the fried fish and cook on a medium-low heat before finishing the dish with a sprinkle of fresh coriander.

Assembling the Biryani

Empty the pan. Place the fried potatoes, fresh chilli split in half, sprinkling of fried onion.
Scatter the rice all over the pan, then the rich sauce, and the fish, coriander and mint.
Repeat the process again; but this time pour luke warm water and saffron over on top evenly.
Now add more fresh coriander, fried onion and mint.
Take the pan back onto the cooker and cook on low heat for 5 minutes. Ready to serve!

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