One-Pan Hot-Smoked Salmon Biryani

Preparation info

  • Makes


    adult portions
    • Difficulty


    • Ready in

      30 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

Madhouse Cookbook

By Jo Pratt

Published 2013

  • About

I find Monday-to-Friday survival is a little easier when I’m cooking with just one pan. There are fewer distractions and, therefore, fewer things that can go wrong. Just follow the step-by-step methods and the results will be delicious. If you don’t have smoked salmon, try this with smoked mackerel or trout. You can even use pieces of leftover roast chicken, turkey or lamb, which are equally delicious. This recipe is also a good way to use up leftover rice.


  • 1 tablespoon sunflower oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • ¾-inch piece gingerroot, peeled and grated
  • 1 handful golden raisins
  • 1 tablespoon garam masala
  • 7 ounces broccoli, tenderstem broccoli, asparagus, green beans or snow peas, chopped
  • 1⅔ cups cooked basmati rice
  • 5 ounces hot-smoked salmon fillets, flaked into pieces
  • 1 handful toasted slivered almonds
  • a squeeze lemon juice
  • 4 tablespoons plain yogurt, sour cream or crème fraîche
  • 1 small handful cilantro or mint leaves or dill, chopped
  • sea salt and freshly ground black pepper


  1. Heat the oil in a large skillet over low heat and fry the onion about 5 minutes until it becomes golden. Stir in the garlic, ginger, golden raisins and garam masala and cook 1 minute. Add the green vegetables and fry together 2 to 3 minutes longer until the vegetables are just tender.
  2. Stir in the rice, salmon and almonds. Season lightly with salt and pepper. Stir-fry over medium heat a few minutes until the rice and salmon are heated through.
  3. Gently stir through the lemon juice, yogurt and herbs and serve immediately.