Wild-caught Hake Biryani with Caramelised Onion

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Mustard, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	137Kcal	620Kcal
	575kJ	2596kJ
Fat	4.4g	20g
of which saturates	0.6g	2.9g
Carbohydrates	15g	66g
of which sugars	4.8g	22g
Protein	10g	45g
Salt	0.17g	0.75g
Fibre	2.5g	11g

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High protein 1/3 daily fibre 6 plants Low sat fat

Wild-caught Hake Biryani with Caramelised Onion

Prep time: 15 mins

Total time: 30 mins

Cuisine: Indian

Food group: Fish

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!

Cooking Instructions

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.

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