The Caterer

Kashmir salmon biryani

11 September 2006
Kashmir salmon biryani

Supplied by Unecol


125ml (4fl oz) vegetable oil
2 onions one finely chopped one sliced
10 cloves
2x5cm (2in) sticks cinnamon
12 green cardamom pods roughly ground
2tsp turmeric
500g (1lb 2oz) Basmati rice
1.1 litre (2 pints) water
Salt to taste
5cm (2in) piece ginger chopped
4 cloves garlic finely chopped
2tsp garam masala
2tsp chilli powder
125g (4oz) flaked almonds
675g (1.5lb) salmon or smoked haddock skinned and cut into large chunks
2 tomatoes skinned and chopped
Juice of 2 lemons or limes
50g (2oz) raisins
2 hard-boiled eggs sliced (optional)
Coriander leaves


Heat half the oil add the chopped onions cloves cinnamon cardamom pods turmeric. Fry for half to one minute until transparent. Add the rice and fry for another minute. Add the water. Simmer for 10mins. Drain. Add salt to taste. Heat the remaining oil and fry the onion until golden brown. Add ginger and garlic garam masala chilli powder and half the flaked almonds. Fry for one minute stirring so the spices do not stick. Add fish and tomato sprinkle with lime juice and salt. Fry until the fish is cooked (2-3mins). Add the fish mixture to the rice with the raisins. Mix gently. Toast the remaining flaked almonds.

Serve with hard-boiled egg slices flaked almonds and coriander.

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