The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Wild-caught Hake Biryani with Caramelised Onion
Our show-stopping twist on Indian biryani. Starring tender, sustainably-sourced hake. Add juicy raisins, caramelised red onions and delicious tikka spices. Keep it healthy with brown rice, a swirl of spinach and carrots for extra veggies!
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 200g brown rice (100% Brown Rice)
- 160g baby spinach
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley
- 2 onion
- 4 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 20g raisins (Raisins, Sunflower Oil)
- 4 hake fillets (skin off) (Fish)
- 2 tbsp tomato purée
- 3 carrot
- 25g honey
Nutritional Information
Calories: 620
Protein: 45g
Carbs: 66g
Fat: 20g
Wild-caught Hake Biryani with Caramelised Onion
Our show-stopping twist on Indian biryani. Starring tender, sustainably-sourced hake. Add juicy raisins, caramelised red onions and delicious tikka spices. Keep it healthy with brown rice, a swirl of spinach and carrots for extra veggies!
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a grater, a medium saucepan & a large lidded frying pan
Get the rice on
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Make the caramelised onion
- Thinly slice the onions
- Heat the medium saucepan with 1 tbsp oil on medium heat. Once hot, add half the onion and cook for 10-12 mins, until softened. Season with salt and pepper
- Stir in the honey and one-quarter of the tikka paste. Cook for another 1 min, then remove from the heat
Meanwhile, soften the veg
- Rinse the spinach. Finely chop or crush the garlic. Coarsely grate the carrots. Roughly chop the parsley. Dice the hake into 3cm pieces
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the carrot and remaining onion and cook for 3-4 mins, until softening. Add the garlic, tomato puree and remaining tikka paste and cook for another 1-2 mins
Build the biryani
- Stir in the raisins and 150ml water. Bring to the boil, then add the cooked rice along with half the parsley. Stir to combine well
- Place the hake pieces on top, sprinkle with salt, then cover with a lid. Lower the heat and simmer everything for 15 mins, until the fish is cooked through
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- When ready, stir the spinach into the rice until wilted, 1-2 mins
- Serve the biriyani into bowls with the caramelised onion on top. Sprinkle over the remaining parsley
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