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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the biryani first phase: Place the covered pan in the preheated oven and bake for 15 minutes to meld the flavors.
- 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.
- 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.
- 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
