Fragrant Cod Biryani with Coriander Marinade

Preheat your oven to 200°C (180°C fan/gas 6). In a large frying pan over medium heat, combine the sliced onions, rapeseed oil, and ginger matchsticks. Pour in 100ml of water, cover, and simmer for 10 minutes. Remove the lid, stir in the sliced chillies and 1 tsp of bouillon powder, and continue cooking for another 10 minutes until the liquid has completely evaporated.

While the onions are simmering, prepare the rice. Place the brown basmati rice in a saucepan and cover with 500ml cold water. Stir in 1 tsp of cumin seeds, the cinnamon, ground cardamom, and the remaining 1 tsp of bouillon. Bring to a boil, then cover and simmer for 20–25 minutes until the rice is tender and all water is absorbed.

Transfer the onion mixture to a bowl. In the same frying pan, toss the baby spinach with the remaining ½ tsp of cumin seeds until just wilted. Set aside 1 tbsp of the onion mixture and 1 tbsp of the yogurt in a separate small bowl for the fish marinade. In an ovenproof lidded pan, layer half of the cooked rice, all of the wilted spinach, and half of the remaining onions. Stir the peas into the rest of the rice, then layer it on top, followed by the remaining onions and the rest of the yogurt. Cover and bake for 15 minutes.