Smoky Scottish salmon meets fragrant spices and fluffy basmati rice in this vibrant, midweek biryani recipe. Finished with a dollop of yogurt and a squeeze of lemon, it’s a 30-minute marvel that tastes like you’ve gone all out, but leaves you only one pan to wash up.
Marks & Spencer
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30MIN
Total time
Ingredients
Servings
2
1
M&S Remarksable Value brown onion, thinly sliced
1 clove
M&S Remarksable Value garlic, thinly sliced
2.5 cm
root ginger, grated
100 g
frozen petit pois
150 g
M&S Remarksable Value easy cook long grain rice
2 tbsp
M&S medium roasted curry powder
1/2 tsp
ground turmeric
1 pack
(160 g)
(160 g)
M&S Scottish hot smoked tandoori salmon fillets, broken into bite-sized pieces
1
M&S Remarksable Value vegetable stock pot
300 ml
boiling water
To serve
100 g
M&S Remarksable Value Greek style natural yogurt
1
M&S Remarksable Value lemon, cut into wedges
Nutrition per serving
Calories
539kcal
Fat
7.3 g
Saturates
2.2 g
Sugars
13.0 g
Salt
507.1 mg
