Easy Hot Smoked Salmon Biryani

Ingredients

• 1 tablespoon vegetable oil
• 1 medium red onion, finely diced
• 100 g (3.5 oz) fine green beans, cut into 1-2 inch pieces
• 2 large garlic cloves, minced
• 1 small ginger knob, grated
• 1/2 red chilli, finely chopped
• 1 star anise
• 4 tablespoon Balti curry paste
• 300 g (1 1/2 cup) basmati rice, rinsed
• 1 litre vegetable stock
• 150 g (3 cups) baby spinach
• 200 g (7 oz) hot smoked salmon, flaked
• 1/2 bunch fresh coriander, chopped

Instructions

1. 1

   Heat the vegetable oil in a large pan...: Heat the vegetable oil in a large pan with a lid and saute the onion for 2-3 minutes over medium heat. Add the green beans and continue to cook for another 2-3 minutes.

2. 2

   Stir in the garlic, ginger, red chilli and...: Stir in the garlic, ginger, red chilli and star anise and cook for another minute until fragrant. Next, stir in the Balti curry paste and cook for 1 minute.

3. 3

   Stir in the rice and vegetable stock, bring...: Stir in the rice and vegetable stock, bring to a simmer, cover the pan and simmer for 15 minutes or until the basmati rice is almost done. Remove the star anise and turn off the heat.

4. 4

   Add the baby spinach, stir to combine, then...: Add the baby spinach, stir to combine, then cover the pan again with the lid and let it sit for 5 minutes until the spinach wilts from the residual heat.

5. 5

   Add the hot smoked salmon and coriander and...: Add the hot smoked salmon and coriander and stir carefully, so the fish doesn't break too much. Serve immediately with some extra coriander on top if you like.