Haddock Biryani Recipe

Haddock Biryani Aromatic One-Pot Dish

One-pot haddock biryani recipe

Haddock biryani is a highly aromatic and well-seasoned one-pot dish originally from India that has a perfect balance of the haddock’s smoky flavour.

Haddock Biryani Recipe

Haddock Biryani Aromatic One-Pot Dish

This biryani recipe is a versatile rice dish that is packed full of flavour.

It is such a simple version, if you do not like it too spicy, you can use just the curry powder and turmeric and leave the chilli.

Haddock Biryani Recipe

5 from 1 vote
Recipe by Irene Muller Course: DinnerCuisine: IndianDifficulty: Easy
Prep time


Cooking time



6 – 8

Total time



If you are entertaining (after lockdown) just add more rice, onions, and haddock, it is that simple. The resulting flavours of this briyani are incredibly delicious!


  • 450 g deboned haddock, defrosted

  • 2 1/2 cups uncooked basmati rice (brown or white)

  • olive oil

  • 3 large onions, thinly sliced

  • 3 bay leaves

  • 2 tablespoon turmeric

  • 2 tablespoons curry

  • 1 teaspoon ground cumin

  • ½ teaspoon cayenne pepper

  • 1 teaspoon ground coriander

  • 1 green pepper, chopped

  • 1 red pepper, chopped

  • 1 tablespoon crushed garlic

  • 1 or 2 chillies, seeded and chopped (optional)

  • salt and black pepper to taste

  • parsley or fresh coriander for garnishing

Method – RICE

  • Cook rice until it is nice and loose. The best way to cook basmati is to add boiling water on the uncooked rice, add enough water to cover the rice. Put it on high heat, when water is almost evaporated, rinse under cold water and add boiling water, to just above the rice.
  • Add salt to taste and bring back to boil and turn down the heat to a very low setting. When loose and soft your rice will be perfect.
  • 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 microwave on high for 6 minutes, or until the haddock is flaky. 
  • Remove the cling wrap and place the cooked haddock on board and break it up in small pieces (be careful not to break it up too small). Cover and set aside.
  • Heat the olive oil in a large frying pan or deep heavy saucepan.
  • Add your sliced onions to the heated oil and fry them until almost soft and translucent. 
  • Stir-fry adding all the spice,  it the paste is too thick, add more olive oil, it is essential to keep the dish moist. Add the bay leaves and garlic.  You can add more spices and turmeric. Stir-fry for a few minutes to combine the flavours. 
  • Now the cooked rice can be added, making sure the rice absorbs all the sauce. If dry, add more olive oil.
  • Add the haddock and mix the ingredients with two forks.
  • Add seasoning to taste if it is necessary.
  • Serve with a fresh salad.

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