Fragrant Biryani with Coriander Cod Recipe

Introduction

This fragrant biryani with coriander cod is a vibrant, comforting dish layered with aromatic spices, tender baby spinach, and flaky cod. Perfect for a flavorful family dinner, it combines wholesome brown basmati rice with a zesty herb marinade that brightens every bite.

Ingredients

• 2 large onions (320g), halved and sliced
• 2 tbsp rapeseed oil
• 25g ginger, peeled and cut into thin matchsticks
• 1-2 red chillies, deseeded and sliced
• 2 tsp vegetable bouillon powder
• 250g brown basmati rice
• 1½ tsp cumin seeds
• ½ tsp ground cinnamon or half a cinnamon stick
• 3 cardamom pods, seeds removed and ground
• 320g baby spinach
• 120g pot plain bio yogurt
• 150g frozen peas
• 15g coriander, plus extra to serve
• 1 tbsp lemon juice
• 4 chunky cod loins (560g)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). In a frying pan over medium heat, add the onions, rapeseed oil, and ginger. Pour in 100ml water, cover, bring to a simmer, and cook for 10 minutes.
2. Step 2: Remove the lid, add the red chillies and 1 teaspoon vegetable bouillon powder, then cook uncovered for 10 more minutes until the water evaporates.
3. Step 3: Meanwhile, rinse the rice and place it in a saucepan. Cover with 500ml cold water. Stir in 1 teaspoon cumin seeds, cinnamon, ground cardamom, and the remaining 1 teaspoon bouillon powder. Bring to the boil, then cover and simmer for 20-25 minutes until the rice is tender and water absorbed.
4. Step 4: Transfer the cooked onion mixture to a bowl and set aside. In the frying pan, add the spinach and the remaining ½ teaspoon cumin seeds. Cook until the spinach wilts, then set aside.
5. Step 5: In a small bowl, mix 1 tablespoon of the onion mixture with 1 tablespoon of yogurt and set this aside for the marinade.
6. Step 6: In an ovenproof pan with a lid, layer half of the cooked rice, then top with the wilted spinach, and half of the remaining onion mixture.
7. Step 7: Stir the peas into the remaining rice, then spread this over in a layer. Add the remaining onion mixture and finish with the rest of the yogurt. Cover and bake for 15 minutes.
8. Step 8: While the biryani cooks, stir the coriander, lemon juice, and 1 tablespoon water into the reserved onion and yogurt mixture. Use a hand blender to blitz until smooth, then coat the cod loins with this marinade.
9. Step 9: After 15 minutes of baking, arrange the marinated cod on top of the biryani. Cover and bake for another 15-18 minutes until the fish flakes easily.
10. Step 10: Serve the biryani with extra coriander sprinkled on top. Chill any leftovers for up to two days and reheat in the microwave until piping hot.

Tips & Variations

• Use fresh coriander if possible for a brighter flavor, or substitute with mint for a different herbal note.
• Adjust the number of chillies according to your spice preference.
• If you prefer, substitute the cod with another white fish such as haddock or pollock.
• For a richer texture, stir in a spoonful of cream or coconut milk with the yogurt before layering.

Storage

Store any leftover biryani in an airtight container in the refrigerator for up to two days. Reheat thoroughly in the microwave until piping hot before serving. Avoid freezing as the texture of the fish and spinach may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white basmati rice instead of brown?

Yes, white basmati rice can be used but it will cook faster and have a lighter texture. Adjust cooking time accordingly and watch closely to avoid overcooking.

Is it possible to make this dish gluten-free?

This recipe is naturally gluten-free if you ensure the vegetable bouillon powder you use does not contain gluten. Always check labels to be certain.

Fragrant Biryani with Coriander Cod Recipe

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★★★★★

4.6 from 134 reviews

• Author: Cleo
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Diet: Halal

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Description

A fragrant and flavorful biryani featuring tender coriander-marinated cod, layered with spiced brown basmati rice, baby spinach, peas, and a tangy yogurt-onion mixture, baked to perfection for a wholesome and satisfying meal.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 2 large onions (320g), halved and sliced
• 25g ginger, peeled and cut into thin matchsticks
• 1–2 red chillies, deseeded and sliced
• 320g baby spinach
• 150g frozen peas
• 15g coriander, plus extra to serve
• 1 tbsp lemon juice

Spices and Seasonings

• 2 tsp vegetable bouillon powder
• 1½ tsp cumin seeds (divided)
• ½ tsp ground cinnamon or half a cinnamon stick
• 3 cardamom pods, seeds removed and ground

Grains and Dairy

• 250g brown basmati rice
• 120g pot plain bio yogurt

Oils and Fats

• 2 tbsp rapeseed oil

Protein

• 4 chunky cod loins (560g)

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Instructions

1. Prepare the onion and ginger base: Heat the oven to 200C/180C fan/gas 6. Place the sliced onions, rapeseed oil, and ginger in a frying pan over medium heat. Add 100ml water, then cover and bring to a simmer. Cook for 10 minutes until the onions soften.
2. Add chillies and bouillon to the onion mixture: Remove the lid, add the sliced red chillies and 1 teaspoon of vegetable bouillon powder, then cook uncovered for another 10 minutes until the water evaporates. Remove from heat and transfer the mixture to a bowl to set aside.
3. Cook the spiced rice: Place the brown basmati rice in a saucepan and cover with 500ml cold water. Stir in 1 teaspoon cumin seeds, cinnamon, ground cardamom, and the remaining 1 teaspoon bouillon powder. Bring to a boil, then cover and simmer for 20-25 minutes until the rice is tender and all water is absorbed.
4. Wilt the spinach: Return the empty frying pan to medium heat. Add the baby spinach and the remaining ½ teaspoon cumin seeds. Cook just until the spinach has wilted, then remove from heat.
5. Prepare yogurt and onion mixture: Mix 1 tablespoon of the reserved onion mixture with 1 tablespoon of plain yogurt in a small bowl and set aside for later use.
6. Assemble the biryani layers: In an ovenproof pan with a lid, spread half of the cooked rice evenly. Top with the wilted spinach and then half of the remaining onion mixture. Mix the frozen peas into the remaining rice and layer this over the previous onion mixture. Add the rest of the onion mixture and finally spread the remaining yogurt on top. Cover the pan with the lid.
7. Bake the biryani first phase: Place the covered pan in the preheated oven and bake for 15 minutes to meld the flavors.
8. Prepare the coriander marinade and coat the cod: In a bowl, stir together the reserved onion and yogurt mixture with 15g coriander, lemon juice, and 1 tablespoon water. Blend with a hand blender until smooth. Coat the cod loins evenly with this marinade.
9. Add the cod and finish baking: After the biryani has baked for 15 minutes, remove from oven, place the marinated cod on top, pour over any remaining marinade, then cover again and bake for an additional 15-18 minutes, or until the fish flakes easily with a fork.
10. Serve and store: Serve half the biryani topped with extra fresh coriander. The remaining portion can be chilled for up to two days and reheated in the microwave until piping hot before serving.

Notes

• If preferred, ground cinnamon can be substituted with half a cinnamon stick for a milder flavor.
• Adjust the number of chillies to control the heat level of the dish.
• This biryani uses brown basmati rice for added fiber and a nuttier taste; white basmati can be used but will affect cooking time.
• For best results, use fresh coriander for the marinade and garnish.
• Leftover biryani should be stored in an airtight container and consumed within two days.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Indian

Keywords: biryani, cod biryani, coriander cod, baked biryani, Indian rice dish, spiced rice with fish, healthy biryani, brown basmati rice recipe