Speedy salmon biryani

Biryani is a fantastic, but usually time-consuming, dish so we’ve gone ahead and made this speedy version so you can enjoy it on busy weeknights, too. Plus, this healthy dinner is dairy and gluten-free!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the rice in a sieve under running cold water for 2-3 minutes, then drain and set aside.

Step 2

Heat the oil in a large frying pan (with a lid), then fry the onions for 7-8 minutes until softening. Add the garlic, ginger and cinnamon, then fry for a minute more. Add the curry paste and fry for another minute.

Step 3

Stir the rice into the onion mixture (see tips), then pour over the stock. Bring to a simmer, turn the heat down, cover the pan with the lid, then cook the rice gently for 8 minutes. Turn off the heat, then leave to stand, still covered, for 10 minutes.

Step 4

Gently stir the salmon and spinach into the rice, then cover again and leave off the heat for a few minutes until the salmon has warmed through and the spinach has just about wilted. Season well, stir in the coriander, then remove the cinnamon stick. Serve with anextra scattering of coriander.

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