Name: Golden biryani with John Dory and lemon raita
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 60 gm ghee; 2 white onions, thinly sliced; 4 green cardamom pods, bruised; 1 cinnamon quill; 2 tsp each garam masala, yellow mustard seeds, and ground chilli flakes; 1⁄2 tsp ground turmeric; 95 gm (1/3 cup) plain yoghurt; ¼ tsp saffron; 400 gm basmati rice, rinsed; 750 ml (3 cups) vegetable stock; 1 small sprig fresh bay leaves; 6 John Dory fillets (150gm each); Raita; ¼ preserved lemon, pith removed and thinly sliced; 1 yellow beetroot, grated; 95 gm (1/3 cup) plain yoghurt; ¼ tsp dried mint

We’ve used John Dory in this recipe, but any firm, white fish will work fine. To make this recipe vegan, simply substitute the plain yoghurt for coconut yoghurt, use firm tofu rather than fish, and add your favourite vegetables for substance.

Ingredients

60 gm ghee

2 white onions, thinly sliced

4 green cardamom pods, bruised

1 cinnamon quill

2 tsp each garam masala, yellow mustard seeds, and ground chilli flakes

1⁄2 tsp ground turmeric

95 gm (1/3 cup) plain yoghurt

¼ tsp saffron

400 gm basmati rice, rinsed

750 ml (3 cups) vegetable stock

1 small sprig fresh bay leaves

6 John Dory fillets (150gm each)

Raita

¼ preserved lemon, pith removed and thinly sliced

1 yellow beetroot, grated

95 gm (1/3 cup) plain yoghurt

¼ tsp dried mint

Method

1.Heat half ghee in a wide heavy-based frying pan with a tight fitting lid over medium heat. Add one-quarter of onion with cardamom and cinnamon. Add garam masala, half mustard seeds, chilli flakes and turmeric. Cook, stirring occasionally, until onions start to caramelise (4 minutes); season to taste.

2.Add yoghurt, saffron and rice and stir to coat. Pour over stock and add bay leaves, bring to a simmer. Cover with a lid, reduce heat to low and cook until rice is just tender (10 minutes). Remove from heat and set aside to steam (5 minutes).

3.For raita, finely chop remaining onion and place in a bowl with lemon, beetroot, yoghurt and mint; season to taste and set aside.

4.Heat remaining ghee in a large non-stick frying pan over high heat. Season fish all over, add skin-side down to pan and cook until golden (3 minutes). Carefully turn, add remaining mustard seeds and chilli flakes and cook until fish is just cooked through (2 minutes).

5.Divide biryani between plates, top with fish and spoon over pan juices. Serve with raita on the side.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

Linkedin Instagram

Styling by Steve Pearce

Ingredients

Method

Related stories