One Pot Masala Basa Biryani With Yoghurt & Curry Mango Butter

Slice your white cup mushrooms finely

Heat a large, wide-based pot with a lid with a drizzle of vegetable oil over a medium-high heat

Once hot, add your chopped mushrooms and cook for 4-5 min or until starting to brown

Tip: Cooking for 3 or more? Use 2 pots!

Meanwhile, peel and finely chop (or grate) your garlic

Wash your spinach and shake off any excess water

Once the mushrooms are starting to brown, reduce the heat to medium and add a knob of butter with the chopped garlic

Add your ground turmeric, 3/4 of your curry powder (you'll use the rest later!), your garam masala and sultanas

Add your basmati rice and spinach, give everything a good mix up and cook for 1 min or until fragrant

Add 300ml [390ml] [600ml] cold water with your vegetable stock mix and a pinch of salt, then bring to the boil over a high heat

Once boiling, top with your fish fillet[s]

Reduce the heat to very low and cook, covered, for 12-14 min or until all the water has absorbed, the rice is cooked and the fish is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Once cooked, remove the pot from the heat and set aside for 3-4 min – this is your masala fish biryani

Once the biryani is ready, add a knob of butter to a small heatproof bowl with your remaining curry powder

Put the bowl in the microwave and cook for 20-30 secs or until the butter is melted

Once melted, add your mango chutney and mix until fully combined – this is your mango curry butter