To make the tandoori dry spice:
2 tsp ground coriander
2 tsp ground cumin
2 tsp garam masala
2 tsp ground ginger
2 tsp paprika
2 tsp tumeric
1 tsp ground cardamom
1 tsp salt
1 1/2 tsp ground pepper
1 tsp chilli powder
2 tsp garlic powder
2 tsp onion powder
4 x 170g of salmon portions
2 tbsp vegetable oil
300g long grain rice
2 red onion, finely chopped
3 large cloves of garlic
1 thumb of ginger
2 cinnamon sticks
2 tbsp tandoori dry mix
800ml chicken stock
200g baby spinach
1 handful of fresh coriander
2 tbsp tandoori mix- for salmon
2 tbsp tandoori mix- for rice
Place all the spices into a pestle and mortar and grind into a powder.
Transfer the spices into an airtight preserving jar.
Scatter 2 tablespoons of the tandoori mix over the pink side of the salmon and drizzle with oil then turn the salmon over to marinate the otherside.
To make the Biryani:
Place the chopped onion and a splash of oil in a non-stick pan and add crushed garlic and ginger.
Season with salt and cook for 10 minutes.
Add the rice and cinnamon sticks and followed by the chicken stock.
Stir together, whilst bringing to a boil.
After the rice has cooked for 10 minutes, turn the heat off and leave the lid on to let it finish cooking for a further 10 minutes whilst you cook the salmon.
Preheat a non-stick frying pan before placing the salmon, pink side down into the hot pan.
Cook on both sides for 4-5 minutes until fully cooked.
Lift the lid off the rice and stir in the spinach.
Then place the cooked salmon over the top and serve with wedges of lime and fresh coriander leaves.