GURPAREET BAINS' INDIAN SUPERFOOD

Salmon Biryani

Salmon and Potato Biryani with Cherry Tomatoes, Lime and Coriander (Serves 4) – This recipe is an extract from Indian Superfood (Absolute Press)

2 tablespoons olive oil

2 teaspoons cumin seeds

1 teaspoon black peppercorns

10 green cardamom pods, lightly crushed

1 small onion, thinly sliced

4 garlic cloves, finely chopped

1 tablespoon grated (peeled) fresh root ginger

2 green chillies, coarsely chopped (optional)

2 tablespoons mild curry powder

350g salmon fillets, skinned and cut into large bite-size pieces

400g basmati rice

12 kaffir lime leaves, fresh or frozen (available at Oriental grocers)

1 rounded teaspoon salt, or to taste

1 potato, diced into cubes no larger than 1.5cm

1 punnet of cherry tomatoes (about 200g), sliced in half

chopped fresh coriander, to season (optional)

lime wedges, onion salad, extra green chillies and raita, to serve

Pour the olive oil into a deep saucepan, add the cumin seeds, peppercorns and cardamom pods and cook over a low-medium heat until the seeds start to pop – this should take no more than 2–3 minutes. Add the onion and cook until it is a light brown colour, stirring frequently – this should take no more than 5 minutes. Add the garlic, ginger and chillies and continue cooking for about 2–3 minutes or until the garlic is brown in colour. Add the curry powder, mix well and cook for about 20 seconds. Add the salmon pieces and cook until they are sealed all over (not cooked through), making sure to stir gently to avoid breaking the salmon into small pieces – this should take about 2–3 minutes. Remove the pan from the heat, then remove the salmon pieces from the pan to a warm plate, brushing off any excess spice mixture that may have stuck to them back into the saucepan. Set the salmon aside.

Return the saucepan with the spice mixture to the heat and add the rice. Continue cooking and stirring frequently until the rice turns from slightly translucent to very white in colour – this process should take only about 2–3 minutes. Remove the pan from the heat. Transfer the rice mixture into a microwavesafe dish (at least 22 x 7cm), add the lime leaves and salt and pour in 790ml boiling water. Mix with a fork. Microwave, uncovered, for 6 minutes on HIGH at 700W, or for 51/2 minutes on HIGH at 800W, or for 5 minutes on HIGH at 900W. Mix well with a fork. Microwave, uncovered, for further 5 minutes on HIGH at 700W, or for a further 41/2 minutes on HIGH at 800W, or for a further 4 minutes on HIGH at 900W. Mix well with a fork. Add the salmon pieces and potato cubes, making sure to cover them with the rice. Cover the dish and microwave for a further 7 minutes on HIGH at 700W, or for a further 6 minutes on HIGH at 800W, or for a further 5 minutes on HIGH at 900W.

Take the biryani out of the microwave. Stir in the cherry tomatoes and cover. Leave to stand for 10 minutes. Season with the chopped coriander, if using, and mix well. Serve immediately with lime wedges, onion salad, extra green chillies and raita

One serving = 175%+ RDA antioxidants

Antibacterial

cardamom, chilli, coriander, cumin, garlic, ginger, pepper

Antifungal

cardamom, chilli, coriander, cumin, garlic, ginger

Antiviral

garlic

Anti-inflammatory

cardamom, chilli, coriander, cumin, garlic, ginger

Analgesic

chilli

©2010 Gurpareet Bains. All rights reserved. Photography copyright Lara Holmes


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