2. Stir in rice and pour in 2 cups water. Place fish fillets on top. Cover with lid and simmer over medium heat for 10-15 minutes, or until rice is tender and liquid absorbed (add more water if needed).
3. Dice cucumber and finely chop mint. Toss with 1 tbsp vinegar, 1 tbsp olive oil, salt and pepper (see notes).
4. Remove fish from pan. Stir spinach through rice until wilted.
5. Divide briyani among plates, top with fish and garnish with cucumber salsa. Alternatively, flake the fish and stir through the rice.
You can stir natural yoghurt through the cucumber for a creamy raita.
No fish option - white fish fillets are replaced with diced chicken thighs. Add to pan before vegetables. Cook for 2-3 minutes until sealed. Continue as per recipe instructions.
RED CAPSICUM, 1
BRIYANI RICE KIT, 1 packet
WHITE FISH FILLETS, 2 packets
CONTINENTAL CUCUMBER, 1/2 *
MINT, 1/2 bunch *
BABY SPINACH, 1/2 bag (100g) *
FROM YOUR PANTRY
oil (for cooking + olive), salt, pepper, red wine vinegar