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🍽️ Salmon Biryani with Fresh Cucumber-Yogurt Sauce

616 kcal · 30 min · 4 servings

Ingredients

• 3 tbsp Ghee (45 g)
• 250 g ORYZA (Himalaya Basmati Rice)
• 1 piece Ginger (15 g)
• 2 Garlic Cloves
• 1 Cinnamon Stick
• 1 Red Onion
• 1 Green Bell Pepper
• 300 g Tomatoes
• 2 tbsp Garam Masala
• 1 tsp Ground Cardamom
• 200 g Peas (freshly shelled or frozen)
• 500 g Yogurt (3.5% Fat)
• 0.5 Cucumber (250 g)
• 0.5 Bunch Mint (10 g)
• Salt
• Pepper
• 4 Salmon Fillets (125 g each; with skin)
• 1 tbsp Rapeseed Oil
• 2 Organic Limes

Instructions

1. 1. Heat two tablespoons of ghee in a pot.
2. 2. Add the basmati rice and fry it over medium heat for four to five minutes.
3. 3. Peel the ginger and the garlic.
4. 4. Slice them thinly.
5. 5. Add the ginger, garlic, and a cinnamon stick to the rice.
6. 6. Pour in one liter of water.
7. 7. Bring the mixture to a boil once.
8. 8. Simmer over low heat for five to six minutes until the rice is half-cooked.
9. 9. Drain the rice.
10. 10. Remove the cinnamon stick.
11. 11. Peel one onion.
12. 12. Halve it and slice it into rings.
13. 13. Wash the bell pepper.
14. 14. Remove the seeds and core.
15. 15. Halve it and cut it into strips.
16. 16. Wash the tomatoes.
17. 17. Halve them.
18. 18. Remove the tough stem ends.
19. 19. Cut them into cubes.
20. 20. Heat the remaining ghee in a pan.
21. 21. Sauté the onions and bell peppers in it over medium heat for three to four minutes.
22. 22. Add the spices.
23. 23. Roast them for two to three minutes.
24. 24. Add the tomatoes and peas.
25. 25. Cook the mixture for four minutes.
26. 26. Remove the pan from the heat.
27. 27. Stir in 100 grams of yogurt.
28. 28. Layer the basmati rice and the onion-pepper mixture alternately in an ovenproof pot or casserole dish.
29. 29. Bake the biryani covered in the preheated oven at 180 degrees Celsius (convection 160 degrees Celsius; gas mark 2-3) for 40 to 45 minutes.
30. 30. Wash the cucumber.
31. 31. Trim the ends.
32. 32. Cut it into small cubes.
33. 33. Wash the mint.
34. 34. Shake it dry.
35. 35. Chop it finely.
36. 36. Stir the cucumber and mint into the remaining yogurt.
37. 37. Season with salt and pepper.
38. 38. Set the cucumber-mint raita aside to cool.
39. 39. Rinse the salmon fillets.
40. 40. Pat them dry.
41. 41. Season them with salt and pepper.
42. 42. Brush a hot grill pan with oil.
43. 43. Fry the fish in it skin-side down over medium to high heat for two to three minutes.
44. 44. Turn the salmon fillets.
45. 45. Let them finish cooking over low heat for one to two minutes.
46. 46. Rinse the limes with hot water.
47. 47. Pat them dry.
48. 48. Cut them into wedges.
49. 49. Divide the biryani among four plates.
50. 50. Top with the grilled salmon.
51. 51. Serve the dish with the cucumber-mint raita and lime wedges.

Nutrition per serving

• kcal: 616
• Protein: 37 g · Fett/Fat: 23 g · Carbs: 64 g