Fish biryani
9
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Whether Friday night shouts ‘fish supper’ or ‘fakeaway’ to you, the whole family will love this tasty combination of the two
Ingredients
Calorie controlled cooking spray
4 spray(s)
Curry paste
30 g, madras
Cardamom Pods
3 g, 3 pods
Brown basmati rice, dry
280 g
Vegetable stock cube
1 cube(s), to make 600ml stock
Peas, fresh or frozen
150 g, frozen
Cod, raw
400 g, skinless fillets
Coriander, fresh
2 tablespoon(s), roughly chopped, plus extra leaves to serve
Lime Juice, Fresh
1 tablespoon(s)
Chilli, green or red
1 individual, deseeded and finely sliced, to serve
Lime
1 medium, cut into wedges to serve
Instructions
1
Mist a medium nonstick pan with cooking spray and fry the madras curry paste for 1 minute over a medium heat until fragrant. Add the cardamom pods and rice, then stir to combine. Pour in the stock and bring to a simmer. Reduce the heat to low and cook for 15 minutes.
2
Add the peas to the pan with the rice and stir to combine. Arrange the fish on top of the rice, then cover and cook for 5 minutes until the liquid is absorbed and the fish is opaque. Use a fork to gently flake the fish into the rice. Season to taste, then stir in the coriander and lime juice.
3
Divide the biryani between bowls, discarding the cardamom pods, then top with the extra coriander and the chilli. Serve with the lime wedges on the side.
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