The Biryani Recipe
Our famous coconut curry pan-fried with rice, squid, arugula. Topped with flash-roasted tandoori wild salmon.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Coconut Curry
Rice
Toppings
Method
Prepare Coconut Curry
Cook the Base
In a large pan, heat 1 tablespoon of cooking oil over medium heat. Add minced garlic and ginger, sauté until fragrant.
Add Coconut and Spices
Pour in the coconut milk and stir in the curry powder, salt, and black pepper. Bring to a simmer.
Cook Squid
Add the sliced squid to the pan and cook for about 5-7 minutes, until cooked through. Set aside.
Cook the Rice
Prepare Rice
Rinse the basmati rice under cold water until the water runs clear. In a pot, combine the rice and water. Bring to a boil.
Simmer Rice
Reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Remove from heat and let it sit covered for another 5 minutes.
Cook the Salmon
Prepare Salmon
Rub the wild salmon fillet with tandoori spice mix. Heat the remaining tablespoon of cooking oil in a skillet over medium-high heat.
Cook Salmon
Place the salmon in the skillet and cook for about 4-5 minutes on each side or until cooked to your liking.
Assembly
Combine and Serve
On a plate, layer the cooked rice, followed by the coconut curry squid. Top with flash-roasted tandoori salmon and fresh arugula. Serve warm.