Serves 4

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 limes


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.


Products Used:

KitchenCraft World of Flavours Granite Mortar and Pestle

Chef'n VeggiChop™ Vegetable Chopper

MasterClass Shallow 4 Litre Casserole Dish with Lid - Ombre Grey

Colourworks Brights Red Silicone-Headed Kitchen Spoon with Long Handle

Taylor Pro Waterproof Digital Dual 14Kg Scale

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

Home Made Glass 500ml Preserving Jar

MasterClass 28cm Food Tongs