Alaska Seafood
Alaska Pink Salmon Biryani
by Mekhi Evans – Head Chef at Royal Free London
Ingredients
Serves 5
Rice
• 500g basmati rice
• 1.2L water
• 2 bay leaves
• 4 green cardamom pods
• 4 cloves
• 1 small cinnamon stick
• 1 tsp salt
Alaska Pink Salmon Masala
• 2 cans Alaska pink salmon (approx. 400g total, drained, large bones removed if present)
• 3 tbsp ghee or vegetable oil
• 2 medium onions, thinly sliced
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 green chilies, slit (optional for heat)
• 2 medium tomatoes, chopped
• 150g plain yogurt (whisked)
• 1 tsp turmeric powder
• 2 tsp ground coriander
• 1 ½ tsp garam masala
• 1 tsp chili powder (adjust to taste)
• 1 tsp cumin powder
• Salt to taste
• Small handful fresh coriander leaves, chopped
• Small handful fresh mint leaves, chopped
Layering and Garnish
• 2 tbsp warm milk + a pinch of saffron strands (or ½ tsp turmeric as substitute)
• Fried onions (optional, for garnish)
• Fresh mint and coriander leaves
• 1 tbsp ghee
Method
- Rinse basmati rice until water is clear. Soak for 30 minutes, then drain.
- Bring 1.2L water to a boil in a large pot. Add bay leaves, cardamom pods, cloves, a cinnamon stick, and 1tsp salt.
- Add the drained rice. Cook for 5-7 minutes until the rice is about 70% done.
- Drain the rice immediately. Set aside.
- Heat 3tbsp ghee or oil in a heavy pot over medium heat. Add sliced onions and sauté until deep golden brown.
- Add minced garlic, minced ginger, and green chilies. Sauté for 1-2 minutes.
- Add chopped tomatoes. Cook for 5 minutes until soft. Add turmeric, ground coriander, garam masala, chili powder, and cumin powder. Cook for 2-3 minutes, stirring constantly.
- Reduce heat to low. Stir in whisked plain yogurt gradually. Cook for 2 minutes.
- Gently fold in the drained Alaska pink salmon (bones removed). Add salt to taste.
- Stir in the chopped fresh coriander and mint leaves.
- Spread a thin layer of the salmon masala at the bottom of the heavy pot.
- Spoon half of the partially cooked rice over the masala.
- Drizzle half of the saffron/turmeric milk over the rice. Sprinkle with fresh mint/coriander.
- Spoon the remaining Alaska salmon masala over the first rice layer.
- Add the remaining rice on top.
- Drizzle the remaining saffron/turmeric milk and dot with 1tbsp ghee. Garnish with mint, coriander, and fried onions (if using).
- Cover the pot tightly with a lid. Cook on the lowest heat setting for 15-20 minutes.
- Turn off the heat and let the biryani rest for 10 minutes before serving.
- Serve as pictured.
