The first thing I need to point out is that this isn’t a true biryani. Anyone that has a penchant for this beautiful rice dish has probably already figured as much. This is my cheats biryani – an easy version that can be knocked up in no time to feed a few hungry mouths, should they happen to turn up on your doorstep.
The recipe came about when I came home from work one evening and found myself having to feed myself, the other half and the visiting mother-in-law. The fridge already contained left-over cooked rice, some eggs, onion and half a bunch of coriander. There was even half a medium-rare steak left-over from a pub dinner the mother-in-law brought home, and once sliced up, it provided the protein.
Right. A rice dish it would be. The longest part involved boiling eggs, and the rest, well, kind of fell into place thanks to a well stocked spice cupboard and peas in the freezer.
I’ve made this many times since with whatever is laying about the kitchen. Left-over roast chicken has made it in there, as has smoked fish of any sort. The recipe I’m giving you is the smoked trout variation, using those whole smoked fish you can easily pick up at big supermarkets or seafood mongers. Or if your have the time or the means, smoke your own fish, as I often do.
Don’t be daunted by the ingredients list. Multiple ingredients doesn’t mean extra work. It means extra flavour.