A hearty, traditional dish that is spicy and savory, this Haddock Biryani is packed with flavor and gives you and authentic taste of the Indian cuisine, and is ready with just a few simple ingredients and steps.
What is Haddock Biryani?
Biryani is a traditional dish originating from India, consisting of cooked rice, meat, and spices such as curry powder and turmeric. Vegetables such as potatoes can also be added, as well as egg. While traditional Biryani is made with chicken, this South African style Biryani uses haddock, a saltwater whitefish similar to cod, that has a mildly sweet taste and a lean and flakey texture.
A Full-bodied Meal with Simple Ingredients
This Haddock Biryani is full of flavorful and aromatic spices and seasonings that complement the haddock perfectly, such as curry powder, garlic, chopped chili, and bay leaves. Bay leaves add a freshness and a herby aroma to the dish, similar to oregano or thyme. This recipe uses few and simple ingredients and steps, but leaves you with a full-bodied meal that could easily impress at a dinner party!
Serve this Haddock Biryani dish with a fresh salad of your choice or some traditional sambals to dip into the lovely curry sauce and enjoy the flavours even more!
Haddock Biryani
Ingredients
- 400 g smoked or fresh haddock (Boneless)
- 2 cups basmati rice uncooked
- 3 large red or white onions thinly sliced
- 6 cloves garlic chopped
- 2 tbsp curry (Mild)
- 2 tbsp turmeric
- 1 medium 1 Green or yellow Pepper chopped
- 1 medium chilli (Optional) seeded and chopped
- 3 bay leaves (Optional)
- coriander or parsley to sprinkle on the top of dish
- olive oil
Instructions
- Place the Haddock in a bowl with a little milk that covers the bottom of the dish, cover with cling wrap and give it a few pricks with a fork for the steam to escape.
- Place in microwave on high for 6 minutes.
- Remove the cling wrap and place the cooked Haddock on a board and break it up in small pieces (be careful not to break it up too small).
- Cook rice until it is nice and loose. The best way to cook basmati is to add boiling water on the uncooked rice, enough water to cover the rice, put it on high heat, when water is almost evaporated, rinse under cold water and add boiling water that is just above the rice, add your salt to taste and bring back to boil and turn down the heat to very slow. When loose and soft your rice will be perfect.
- Heat the Olive oil in a nice large frying pan or deep pot. Add your sliced onions to the heated oil and fry them until almost soft, add the curry, turmeric and green pepper, chillies and stir fry, if it is too thick paste add more oil, it is essential to keep the sauce moist, add the garlic and bay leaves. Adjust your spices to suit your taste.
- Add the cooked rice, make sure the rice absorbs all the sauce, and if it is still too dry add more olive oil.
- Add the Haddock and mix the ingredients with two forks.
- Serve with a fresh salad.