BLUE EYE BIRYANI

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PREP TIME 10 minutes
COOK TIME 20 minutes
SERVES 4

INGREDIENTS

4 x 200g fillets of blue eye

2 packets Tilda Golden Vegetable instant rice

1 tbsp ghee

2 tsp garlic paste

2 tsp ginger paste

1 brown onion, finely diced

2 tsp ground coriander

2 tsp turmeric

1 star anise

3 sprigs saffron

Juice of ½ lemon

Mint and coriander, to garnish

Lemon wedges, to serve

METHOD

Step 1 

Heat a medium-sized pan over medium-high heat. Sear one side of the blue eye fillets for 3-4 minutes, then remove them from the pan and set aside.

Step 2

In the same pan, melt the ghee, then add the garlic paste, ginger paste, diced onion, ground coriander, turmeric, star anise, and saffron sprigs. Stir everything together until fragrant.

Step 3

Add the instant rice to the pan and mix it thoroughly with the spices and ghee.

Step 4

Place the seared fish fillets on top of the rice. Cover the pan with a lid and allow the fish to finish cooking by steaming, ensuring it remains tender and moist.

Step 5

To plate up, spoon the spiced rice onto each plate as a base. Top with a piece of fish, then garnish with fresh mint and coriander. Drizzle with the juice of ½ a lemon and serve with lemon wedges on the side.