Spicy Thai Mackerel Biryani

Add the rice, 375ml (750ml) water and salt (optional) to a pot over a high heat and bring to the boil, then reduce the heat to low, cover with a lid and cook for 10-15 min or until the water has absorbed

Check occasionally to prevent over-cooking and once done, drain and rinse with cold water

Meanwhile, peel and slice the onion(s) finely

Add 2-4 tbsp olive oil in a large, wide-based pan (preferably non-stick) over a medium heat

Once hot, add the onion and cook for 5-8 min or until slightly golden and starting to caramelise

Meanwhile, slice the chilli(es) in half lengthways, scrape the seeds out with a teaspoon and slice finely

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Add the chilli (can't handle the heat? Go easy!), curry powder and the ginger to the onions

Cook for a further 1-2 min

Tip: Add more oil if too dry

Add the cooled rice to the pan and mix in gently 

Tip: Cooling the rice stops it clumping together

Cook for 4 min or until the rice has warmed through

Meanwhile, slice the cherry tomatoes in half

Cut the lime(s) into quarters

Chop the coriander finely, including the stalks

Peel the skin off the mackerel (discard) and tear it up

Add the mackerel, cherry tomatoes, juice of half the (whole) lime and half the coriander to the pan and reduce the heat to low

Carefully stir all the ingredients through the rice

Taste and tweak for seasoning