Easy “biryani”
This may not be a true biriyani, but it sure packs a lot of flavour and is really easy to make.
Servings
4servings
Servings
4servings
Ingredients
Instructions
  1. Heat a wok or large skillet over medium-high flame. Add the oil and butter, swirl to coat, then toss in the bay leaf, curry leaves, mustard and cumin seeds. Sauté for 1 minute then add the onion, chilli, ginger and jalapeño. Cook for 1 minute further.
  2. Add the curry powder and sauté for 1 minute. Add the peas, cherry tomatoes and water, stir well, then add the cooked rice. Season to taste with salt and black pepper. Sauté for 2 minutes, add the trout, coriander, eggs and cashews and mix gently. Serve hot.
Recipe Notes

Tip – if cooked rice doesn’t always hang about your fridge, use the semi-cooked packet stuff from supermarkets that you heat in the microwave. Tear open the packet and use it right away, without heating.

Vegetarian tip – Substitute the meat with small florets of cauliflower. Just toss the cauliflower in with the onions so they get enough cooking time. Or go with okra or woody mushrooms!