Easy Hot Smoked Salmon Biryani

A speedy one-pot meal full of flavour, this easy hot smoked salmon biryani is the perfect weeknight meal on a hectic day. You can have this fish biryani on the table in just over 30 minutes, and the result is so much tastier than takeaway.

This super easy hot smoked salmon biryani is warming and comforting and the perfect dish to feed a crowd. Of course, it's also great for small gatherings, and since it's a one-pot meal, there's less washing up to do, which is all I want to hear at the end of a busy day.

Biryani is a classic Indian dish consisting of long-grain rice such as basmati flavoured with spices and layered with chicken, fish, lamb, or veggies.

There are multiple types of biryani out there, and even though traditional recipes may feature long lists of spices, I took some shortcuts here to transform this salmon fish biryani into a speedy meal.

Using shop-bought curry paste in biryani may not be the traditional way, but the result is delicious and still so much better than most takeaways out there.

A flexible biryani that you can easily make your own

You can twist this easy biryani recipe any way you want, which makes it a highly versatile meal you can make with fish, meat or veggies.

Since you only have to add the hot smoked salmon at the end, it's easy to skip it and make this recipe vegetarian or vegan. You can also substitute the fish with chicken, either grilled or leftover roasted chicken.

How do you make hot smoked salmon biryani?

• Heat the vegetable oil in a large pan with a lid and saute the onion for 2-3 minutes over medium heat. Add the green beans and continue to cook for another 2-3 minutes.
• Stir in the garlic, ginger, red chilli and star anise and cook for another minute until fragrant. Next, stir in the Balti curry paste and cook for 1 minute.
• Stir in the rice and vegetable stock, bring to a simmer, cover the pan and simmer for 15 minutes or until the basmati rice is almost done. Remove the star anise and turn off the heat.

• Add the baby spinach, stir to combine, then cover the pan again with the lid and let it sit for 5 minutes until the spinach wilts from the residual heat.
• Add the hot smoked salmon and coriander and stir carefully, so the fish doesn't break too much. Serve immediately with some extra coriander on top if you like.

Extra recipe tips

• I make the biryani with Balti curry paste, but you can use your favourite.
• If you don't like star anise, you can skip it or substitute it with a cinnamon stick.
• The biryani is best served immediately, but it will keep in the fridge for up to three days. The best way to reheat it is in the microwave. Make sure the food is piping hot and heated through completely.

If you liked this hot smoked salmon biryani, have a look at some of my other easy fish and seafood recipes:

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