Garnishing: parsley or fresh coriander, banana and chutney
Instructions
For the Rice:
Cook rice as directed on the package. Set aside to cool.
For the Haddock:
Place the haddock in a bowl with a little milk that covers the bottom of the dish, cover with cling wrap and give the wrap a few pricks with a fork for the steam to escape. Put frozen and covered haddock in microwave on high for 10 minutes, or until the haddock is flaky. Remove the cling wrap, drain and place the cooked haddock on the working board and break it up into small pieces (be careful not to break it up too small) cover, set aside.
To Combine the dish:
Place a large heavy-based frying pan on medium heat then add the olive oil.
Add your sliced onions to the heated oil and fry them until almost soft and translucent.
While you are stir-frying the onions, add the biryani spice, if the paste is too thick, add more olive oil, it is essential to keep the dish moist, add the bay leaves and garlic at the same time.
Add more spices and turmeric to taste, stir-fry for a few minutes to marry the flavours.
Add the cooked rice, mix well and make sure the rice absorbs all the juices, especially the turmeric.