Golden biryani with John Dory and lemon raita

Ingredients

• 60 gghee
• 2white onions, thinly sliced
• 4green cardamom pods, bruised
• 1cinnamon quill
• 2 tsp eachgaram masala, yellow mustard seeds and ground chilli flakes
• ½ tspground turmeric
• 95 gplain yoghurt
• ¼ tspsaffron
• 400 gbasmati rice, rinsed
• 750 mlvegetable stock
• 1 small sprigfresh bay leaves
• 6 (150 g each)John Dory fillets
• to tasteraita
• ¼preserved lemon, pith removed and thinly sliced
• 1yellow beetroot, grated
• 95 gplain yoghurt
• ¼ tspdried mint

Instructions

1. 1

   Cook the spices

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

2. 2

   Cook the rice

   Stir in the yoghurt, saffron and rice until coated. Pour in the stock and add the bay leaves, then bring to a simmer. Cover, lower the heat and cook until the rice is just tender, about 10 minutes. Remove from the heat and leave covered to steam for 5 minutes.

3. 3

   Mix the raita

   Finely chop the remaining onion and put it in a bowl with the lemon, beetroot, yoghurt and mint. Season to taste and set aside.

4. 4

   Fry the fish

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

5. 5

   Serve the biryani

   Divide the biryani between plates and top with the fish. Spoon over the pan juices and serve the raita on the side.

What is biryani?

Biryani is a South Asian rice dish in which fragrant spices give the grains their character. This version pairs basmati rice cooked in stock with golden John Dory and a cool, sharp raita.

Separate cooking keeps the rice and fish easy to manage. Saffron gives the rice its golden colour, while preserved lemon adds a lively contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 530 calories, 25g protein, 65g carbs, 15g fat.

The rice supplies most of the carbohydrates, while the John Dory provides much of the protein. Ghee contributes most of the fat, with yoghurt adding a little protein and fat as well. Serve with extra vegetables or salad if you would like more volume and freshness alongside the rice.

Building flavour in the rice

Whole spices: bruised cardamom and cinnamon infuse the ghee as the onion cooks. Let the onion begin to caramelise, but stir occasionally so it colours rather than catches.

Ground spices: garam masala, chilli and turmeric season the base before the rice goes in. Stirring the rice with yoghurt and saffron helps coat the grains before the stock is added.

Getting tender, separate grains

Rinsed rice: rinsing the basmati before cooking helps remove loose surface starch. Stir it into the spiced yoghurt mixture so the grains are coated.

Covered cooking: keep the lid on while the rice simmers for about 10 minutes, then leave it covered off the heat for 5 minutes. The grains should be just tender after cooking and finish steaming during the rest.

Cooking the John Dory

Skin-side first: place the seasoned fillets skin-side down in the hot pan and leave them for about 3 minutes, until golden. A non-stick pan makes it easier to turn the fish carefully.

Doneness: cook the second side for about 2 minutes, until the fish is just cooked through. Add the remaining mustard seeds and chilli flakes as directed so they flavour the pan juices.

A sharp, cooling raita

Preserved lemon: remove the pith and slice the lemon thinly, then mix it with the grated beetroot, yoghurt and mint. Its salty, citrusy flavour cuts through the richness of the ghee.

Onion: the remaining onion is finely chopped for the raita rather than cooked. Season the mixture to taste and set it aside while you finish the fish.

Serving the meal

To serve: divide the rice between plates, place a fillet on each portion and spoon over the pan juices. Keep the raita on the side so everyone can add as much as they like.

The rice and fish make a substantial plate on their own. A simple green salad or steamed vegetables can add a fresh, crisp side.

Recipe notes & tips

• Rinse the basmati rice before cooking to remove loose surface starch.
• Use a pan with a tight-fitting lid so steam stays in while the rice cooks.
• Keep the rice covered during its 5-minute rest to let it finish steaming.
• Have the raita mixed and ready before you start frying the fish.
• Turn the fillets carefully to help keep the skin intact.

Variations

• Add peas: stir them into the rice near the end of its cooking time.
• Use another firm white fish: choose fillets of a similar thickness and adjust the frying time to suit.
• Make it milder: reduce the chilli flakes to taste.
• Change the raita: use a different finely grated root vegetable in place of the beetroot.
• Add fresh herbs: scatter chopped coriander over the plated biryani.

Common mistakes to avoid

• Skipping the rinse: unrinsed rice can turn stickier; rinse it before adding it to the pan.
• Lifting the lid early: escaping steam can interrupt the rice cooking; keep the pan covered until the simmering time is up.
• Cooking the rice too long: it may lose its separate-grain texture; stop when it is just tender and let it steam off the heat.
• Crowding the fish pan: the fillets may not brown evenly; use a pan large enough to fit them without overlap.
• Turning the fish too soon: the skin may stick or tear; wait until it is golden before turning carefully.

How to store

Refrigerate leftover rice, fish and raita separately in covered containers and use within 2 days. Reheat the rice and fish until piping hot; the raita is best served cold and should not be reheated.

Frequently asked questions