BrahMos WORLD INDIA MADHYA PRADESH BHOPAL SPORTS BUSINESS FUN FACTS ENTERTAINMENT LIFESTYLE TRAVEL ART & LITERATURE SCIENCE & TECHNOLOGY HEALTH EDUCATION DIASPORA WTN SPECIAL OPINION & INTERVIEW GOSSIP CORNER RECIPES DRINKS BIG MEMSAAB 2017 BUDGET 2017 FUNNY VIDEOS VIRAL ON WEB PICTURE STORIES Mahakal Ke Darshan
ABOUT US PRIVACY POLICY SITEMAP CONTACT US
logo
Breaking News

Salmon and potato biryani with lime and Coriander

Friday - April 6, 2018 11:06 am , Category : RECIPES

Ingredient:

2 tbsp olive oil
2 tbsp cumin seeds
10 green cardamom pods, lightly crushed
1 tbsp black peppercorns
1 small onion, thinly sliced
4 garlic cloves, finely chopped
1 tbsp ginger grated peeled fresh 
2 tbsp mild curry powder
350g salmon fillets, skinned and cut into large bite-size pieces
200g basmati rice
6 kaffir lime leaves 
1 tsp  rounded 
Salt  to taste
1 potato, diced into cubes no larger than 1.5cm
1 punnet of cherry tomatoes, sliced in half
chopped fresh coriander

Method:

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.
and Serve to hot.
Leave a Comment
* Name
* Email (will not be published)
*
* - Required fields
 

RELATED NEWS