Fragrant Biryani with Coriander Cod

• onion↗2 large

  (320g), cut in half and sliced

• rapeseed oil↗2 tbsp tbsp
• ginger↗25g g

  peeled and sliced into thin strips

• red chili↗1-2

  seedless, sliced

• vegetable broth powder↗2 tsp tsp
• brown basmati rice↗250g g
• cumin seeds↗1½ tsp tsp
• ground cinnamon↗½ tsp tsp

  or half a cinnamon stick

• cardamom pods3

  seeds removed and ground

• young spinach↗320g g
• regular bio yogurt↗120g pot g

  pot

• peas↗150g frozen g

  frozen

• coriander15g g

  plus extra for serving

• lemon juice1 tbsp tbsp
• cod fillet4 chunky

  (560g)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Place the onion, oil and ginger in a pan over medium heat. Add 100 ml water, cover, bring to a gentle boil and cook for 10 minutes. Uncover, add the chili and 1 tsp broth, cook another 10 minutes until the water evaporates.

2. 2

   Meanwhile, transfer the rice to a pot, add 500 ml cold water and 1 tsp cumin seeds, cinnamon, ground cardamom and the remaining 1 tsp broth. Bring to a boil, cover and simmer for 20‑25 minutes until the rice is cooked and the water is absorbed.

3. 3

   Transfer the onion mixture to a bowl and set aside. Add the spinach to the pan with the remaining ½ tsp cumin seeds and cook until the spinach just wilts. Add 1 tbsp of the onion mixture to a bowl with 1 tbsp yogurt and set aside. Place half of the cooked rice in a heat‑proof, covered dish. Layer the wilted spinach, then half of the remaining onion mixture. Add the peas to the remaining rice, spread as a layer, then add the rest of the onion mixture, then the remaining yogurt. Cover and bake for 15 minutes.

4. 4

   Meanwhile, mix coriander into the onion‑yogurt mixture set aside in step 3, together with lemon juice and 1 tbsp water. Blend until smooth, then use this paste to coat the cod. After the biryani has cooked for 15 minutes, place the cod on top with the marinade. Cover and bake another 15‑18 minutes until the fish flakes. Serve half of the dish, sprinkled with extra coriander, and chill the other half for the next day. Store in the refrigerator for up to two days. Reheat in the microwave until boiling.