We’ve used John Dory in this recipe, but any firm, white fish will work fine. To make this recipe vegan, simply substitute the plain yoghurt for coconut yoghurt, use firm tofu rather than fish, and add your favourite vegetables for substance.
Ingredients
Method
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.
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).
For raita, finely chop remaining onion and place in a bowl with lemon, beetroot, yoghurt and mint; season to taste and set aside.
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).
Divide biryani between plates, top with fish and spoon over pan juices. Serve with raita on the side.
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