Fragrant biryani with coriander cod
Try this delicious biryani served with cod fillets. White fish is great lean protein, making this a healthy dish that’s low in calories and fat
2 large onions (320g), halved and sliced 2 tbsp rapeseed oil
25g ginger, peeled and cut into thin matchsticks 1-2 red chillies, deseeded and sliced 2 tsp vegetable bouillon powder 250g brown basmati rice 1½ tsp cumin seeds ½ tsp ground cinnamon or half a cinnamon stick
3 ground cardamom pods, seeds removed 320g baby spinach 120g pot plain bio yogurt 150g frozen peas 15g coriander, plus extra to serve 1 tbsp lemon juice 4 chunky cod loins (560g) 1 Heat the oven to 200C/180C fan/gas 6. Put onions, oil and ginger in a frying pan over a medium heat. Add 100ml water then cover, bring to a simmer and cook for 10 mins. Take off the lid, add the chillies and 1 tsp bouillon, then cook for 10 mins more – the water should evaporate. 2 Meanwhile, tip the rice into a saucepan, cover with 500ml cold water and stir in 1 tsp of the cumin seeds, the cinnamon, ground cardamom and the remaining 1 tsp bouillon. Bring to the boil, cover and simmer for 20-25 mins until the rice is cooked and the water absorbed.
3 Tip the onion mixture into a bowl and set aside. Put the spinach in the frying pan with the remaining 1/2 tsp cumin seeds and cook until the spinach has just wilted. Tip 1 tbsp of the onion mixture into a bowl with 1 tbsp of the yogurt and set aside.
Tip half the cooked rice into an ovenproof pan that has a lid. Top with the wilted spinach, then half the remaining onion mixture. Next, stir the peas into the remaining rice, then spread this over in a layer, followed by the rest of the onion mixture, then the rest of the yogurt. Cover and bake for 15 mins.
4 Meanwhile, stir the coriander into the onion and yogurt mixture set aside in step 3 along with the lemon juice and 1 tbsp water. Blitz until smooth with a hand blender, then use this to coat the cod. After the biryani has been cooking for 15 mins, lay the cod on top along with the marinade.
Cover and bake for another 1518 mins until the fish flakes. Serve half topped with more coriander and chill the rest for another day.
Will keep chilled for up to two days. Reheat in the microwave until piping hot.