Salmon and Vegetable Biryani

This is a perfectly balanced meal, all cooked together in a super-quick time, for the whole family to enjoy. It’s not too spicy and you can use pre-cooked packs of brown rice for a time-saving hack. You can also use tinned salmon in place of the fresh fillets for a more budget friendly option.

Start your shop...

Pick which supermarket you want to send your ingredients to:

Ingredients

cauliflower ½ (chopped)
broccoli ½ (chopped)
salmon 400 g (chopped)
onion 1 (sliced)
fresh mint 1 handful (chopped)
cucumber ½ (chopped)
natural yoghurt 90 ml
mild curry paste 3 tbsp
ginger 2 tsp (grated)
garlic cloves 4 (crushed)
lemon ½ (juice)
ground turmeric 1 tsp
microwave wholegrain rice 440 g
sunflower oil 2 tbsp

Method

Cut the broccoli and cauliflower into florets. Steam or lightly boil them until just tender, then set aside.
Slice the onion. Crush the garlic. Peel and grate the ginger. Remove the skin from the salmon and chop the flesh into small chunks.
Heat the oil in a large frying pan and sauté the onion for 8 minutes until soft and becoming golden.
Meanwhile, make the cucumber and mint yoghurt. Chop the mint leaves. Remove the seeds from the cucumber and finely chop. Mix together with the yoghurt. Season with a pinch of salt and set aside.
Add the salmon, garlic, ginger, curry paste, turmeric and 1 tablespoon of water per serving into the pan. Toss around in the pan for about 2 minutes before adding the cooked rice and steamed vegetables from earlier. 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. Serve with the cucumber and mint yoghurt. Enjoy!

More recipes like this...

Salmon and Vegetable Biryani

Start your shop...

Ingredients

Method

More recipes like this...

Matar Paneer

Thai Green Curry with Rice Noodles

Grandma Todiwala’s Macaroni & Cauliflower Cheese