Haddock Breyani: Aromatic Indian dish. Image: Irene Muller.
Haddock breyani: The tastiest one-pot rice and seafood dish
When it’s cold, you can still make some simple and warming meals. This haddock breyani is easy and packed with great flavour.
Haddock Breyani: Aromatic Indian dish. Image: Irene Muller.
When you don’t want to cook for hours and have too many dishes after cooking, there are a host of one-pot meals for you to make. If you are short on time and you want to put together a meal that will impress, this haddock breyani is the answer. You will be surprised how easily it comes together with an incredible combination of tasty spices and tender seafood. Just sit back and enjoy the compliments coming your way while you enjoy it this winter.
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Haddock breyani suggestions
Haddock has a light flavour and goes surprisingly well with some spice. You can make it as mild or spicy as you want to, but the combination with some fluffy basmati will always be welcome. Get your high-quality fish from your local butcher or grocery store, but you can get creative with either having it fresh or smoked, but even try a combination of the two. You can also add some frozen vegetables to the dish if you want some extra colour and nutrients.
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When it’s cold, you can still make some simple and warming meals. This haddock breyani is easy and packed with great flavour.
Last updated on 14 July 2023
Haddock breyani recipe
Course: MainCuisine: IndianDifficulty: EasyServings
3
servingsPrep time
15
minutesCooking time
45
minutesTotal time
1
hourIngredients
400 g 400 smoked or fresh haddock (boneless)
2 cups 2 uncooked Basmati rice
3 large 3 red or white onions thinly sliced
6 cloves 6 garlic, chopped
2 tbsp 2 curry (mild)
2 tbsp 2 turmeric
1 1 green or yellow pepper, chopped
1 1 chilli (optional), seeded and chopped
3 3 bay leaves (optional)
coriander or parley to sprinkle on the top of dish (optional)
olive oil
Method
- Place the haddock in a bowl with a little milk that covers the bottom of the dish, cover with cling wrap and give it a few pricks with a fork for the steam to escape. Place in the microwave on high for 6 minutes.
- Remove the cling wrap and place the cooked haddock on a board and break it up in small pieces (be careful not to break it up too small).
- Cook the rice until it is nice and loose. The best way to cook basmati rice is to add boiling water on the uncooked rice, enough water to cover the rice. Put it on high heat and when the water has almost evaporated, rinse under cold water. Then, add boiling water that is just above the rice, add salt to taste and bring back to boil and turn down the heat to very slow. When loose and soft, the rice will be perfect.
- Heat the olive oil in a large frying pan or deep pot.
- Add the sliced onions to the heated oil and fry them until almost soft.
- Add the curry, turmeric and green pepper, chillies and stir fry. I the paste is too thick paste, add more oil. It is essential to keep the sauce moist.
- Add the garlic and bay leaves. Adjust your spices to suit your taste.
- Add the cooked rice and make sure the rice absorbs all the sauce. If it is still too dry, add more olive oil.
- Add the cooked haddock and mix the ingredients with two forks.
- Serve with a fresh salad.
Notes
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