Salmon Briyani Rice
Salmon Briyani Rice
Get this quick and easy Indian-inspired salmon rice recipe by Martin Yan from Back to Basics.
  • Technique Stir Frying
  • Preparation Time 15 minutes
  • Cooking Time 1 hour 15 minutes
  • Yield 4 servings
As seen on Back to Basics
Ingredients
  • For Salmon:
  • 600 grams Salmon fillets (50 g x 12 pieces)
  • 10 grams Salt
  • 10 grams Black pepper
  • 10 grams Chilli powder
  • 60 millilitres Palm oil
  • For Briyani Rice:
  • 500 grams Basmati rice
  • 75 grams Ghee
  • 1½ sticks Cinnamon
  • 2-3 Cardamom seeds
  • 1 gram Star anise
  • 1 Red onion, sliced
  • 15 grams Ginger, julienned
  • 1 stalk Lemongrass, lightly bruised
  • 4 teaspoons Briyani powder
  • 500 millilitres Water
  • 1 teaspoon Saffron
  • 50 millilitres Evaporated milk
  • 3 cloves Garlic, sliced
  • Salt to taste
  • Pepper to taste
  • For Briyani Sauce:
  • 6 tablespoons Palm oil
  • 100 grams Onion, diced
  • 1 Ginger, julienned
  • 3 Tomato, diced
  • 50 grams Chilli powder
  • 30 grams Cumin powder
  • 20 grams Fennel powder
  • 1 Star anise
  • ½ stick Cinnamon
  • 75 grams Tomato coulis
  • 25 millilitres Evaporated milk
  • 75 millilitres Water
  • Salt to taste
  • Pepper to taste
  • To Garnish:
  • 40 grams Coriander leaves
  • 50 grams Cashew nuts
  • 50 grams Raisins
  • 1 tablespoon fried Shallots, thinly sliced
Method
  1. To prepare Salmon:
  2. Marinate salmon in salt, pepper, and Chilli powder
  3. Heat the oil in a frying pan over high heat, then pan-sear the salmon until just done, about 4 - 5 minutes
  1. To cook Briyani rice:
  2. Heat the ghee in a cooking pot over medium heat, then add cinnamon sticks, cardamom seeds, and star anise
  3. Sauté until browned and a fragrance is emitted, then add in onion, garlic, ginger and lemongrass
  4. Continue to sauté until golden, then add in briyani powder
  5. Stir in water, saffron, and evaporated milk, mixing well
  6. Allow the liquid to come to a boil, then season to taste with salt and pepper
  7. Add in basmati rice and continue to stir until all the liquid has evaporated
  8. Lower the heat and cover
  9. Allow to cook for another 20 minutes, until the rice is fully cooked
  1. To make Briyani sauce:
  2. Heat the oil in a frying pan over medium to high heat
  3. Sauté onions and ginger together until golden brown
  4. When onions have caremelised, add in tomatoes and sauté until a fragrance is emitted.
  5. Add in cumin powder, fennel powder, star anise and cinnamon stick, then continue to sauté
  6. Add in tomato coulis, milk, and water, then season to taste with salt and pepper
  1. To assemble:
  2. Plate briyani rice with cooked salmon, allowing for three pieces of salmon per serving
  3. Spoon some sauce over, then garnish with coriander leaves, cashew nuts, raisins, and fried shallots before serving

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