Golden biryani with John Dory and lemon raita

SERVES 6 // PREP TIME 10 MINS // COOK 20 MINS

60 gm ghee

2 white onions, thinly sliced

4 green cardamom pods, bruised 1 cinnamon quill

2 tsp each garam masala, yellow mustard seeds and ground chilli flakes

1/2 tsp ground turmeric

95 gm (1/3 cup) plain yoghurt

¼ tsp saffron

400 gm basmati rice, rinsed

750 ml (3 cups) vegetable stock

1 small sprig fresh bay leaves

6 John Dory fillets (150gm each) RAITA

¼ preserved lemon, pith removed and thinly sliced

1 yellow beetroot, grated

95 gm (1/3 cup) plain yoghurt

¼ tsp dried mint

1 Heat half ghee in a wide heavy-based frying pan with a tight fitting lid over medium heat. Add one-quarter of onion with cardamom and cinnamon. Add garam masala, half mustard seeds, chilli flakes and turmeric. Cook, stirring occasionally, until onions start to caramelise (4 minutes); season to taste.

2 Add yoghurt, saffron and rice and stir to coat. Pour over stock and add bay leaves, bring to a simmer. Cover with a lid, reduce heat to low and cook until rice is just tender (10 minutes).

Remove from heat and set aside to steam (5 minutes).

3 For raita, finely chop remaining onion and place in a bowl with lemon, beetroot, yoghurt and mint; season to taste and set aside.

4 Heat remaining ghee in a large non-stick frying pan over high heat. Season fish all over, add skin-side down to pan and cook until golden (3 minutes). Carefully turn, add remaining mustard seeds and chilli flakes and cook until fish is just cooked through (2 minutes).

5 Divide biryani between plates, top with fish and spoon over pan juices. Serve with raita on the side.