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.

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Easy "biryani"

This may not be a true biriyani, but it sure packs a lot of flavour and is really easy to make.

Course

Main Dish

Cuisine

Indian

Servings

servings

Ingredients

• 2 tbsp olive oil
• 1 tbsp butter
• 1 large bay leaf
• 8 fresh curry leaves optional
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 1 onion thinly sliced
• 1 red chilli sliced
• 2 tbsp grated fresh or frozen ginger
• 1 jalapeño sliced
• 3 tbsp curry powder
• 1 cup frozen peas
• 8 cherry tomatoes roughly chopped or cut into quarters
• ½ water
• 500 g Cooked rice brown or white
• 200 g smoked trout flaked
• Fresh coriander leaves to garnish
• 3 eggs hard boiled & quartered lengthways
• ½ cup raw cashews

Course Main Dish Cuisine Indian Servings servings Ingredients 2 tbsp olive oil 1 tbsp butter 1 large bay leaf 8 fresh curry leaves optional 1 tsp mustard seeds ½ tsp cumin seeds 1 onion thinly sliced 1 red chilli sliced 2 tbsp grated fresh or frozen ginger 1 jalapeño sliced 3 tbsp curry powder 1 cup frozen peas 8 cherry tomatoes roughly chopped or cut into quarters ½ water 500 g Cooked rice brown or white 200 g smoked trout flaked Fresh coriander leaves to garnish 3 eggs hard boiled & quartered lengthways ½ cup raw cashews

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!

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