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Hake Biryani
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Spain Authentic home cooking from Spain, with US measurements.
Originally published on Cookpad Spain as Biryani de merluza
A picture of Hake Biryani.

Hake Biryani

Arianne
Arianne @Arianne
Esquinita verde de la Península Ibérica, llamada A Coruña

When my sister sat at the table the day we made this hake biryani, she immediately said it smelled amazing—and it's true, all Indian food is very aromatic. But then she asked what it was... I told her, with the most serious face I could muster, that it was: rodent muffin, cobra tail, and unborn foal... She picked up her fork 🍴 and said very seriously: 'Well, it's delicious'... the laughter that followed still lasts... and there's no better diner than her 😉

When my sister sat at the table the day we made this hake biryani, she immediately said it smelled amazing—and it's true, all Indian food is very aromatic. But then she asked what it was... I told her, with the most serious face I could muster, that it was: rodent muffin, cobra tail, and unborn foal... She picked up her fork 🍴 and said very seriously: 'Well, it's delicious'... the laughter that followed still lasts... and there's no better diner than her 😉

Read more

Hake Biryani

Arianne
Arianne @Arianne
Esquinita verde de la Península Ibérica, llamada A Coruña

When my sister sat at the table the day we made this hake biryani, she immediately said it smelled amazing—and it's true, all Indian food is very aromatic. But then she asked what it was... I told her, with the most serious face I could muster, that it was: rodent muffin, cobra tail, and unborn foal... She picked up her fork 🍴 and said very seriously: 'Well, it's delicious'... the laughter that followed still lasts... and there's no better diner than her 😉

When my sister sat at the table the day we made this hake biryani, she immediately said it smelled amazing—and it's true, all Indian food is very aromatic. But then she asked what it was... I told her, with the most serious face I could muster, that it was: rodent muffin, cobra tail, and unborn foal... She picked up her fork 🍴 and said very seriously: 'Well, it's delicious'... the laughter that followed still lasts... and there's no better diner than her 😉

Read more
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Ingredients

~50 minutes
Serves 6 servings
  • 1 cupbasmati rice (about 200 grams)
  • 1 1/2 poundshake fillets (about 700 grams)
  • 1large onion
  • 3tomatoes
  • 4 clovesgarlic
  • 3/4 cupcoconut milk (about 200 ml)
  • 1 teaspoonturmeric
  • 1 teaspooncumin
  • 1 teaspoonchili flakes
  • Extra virgin olive oil
  • Salt
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Steps

~50 minutes
  1. 1

    Clean the hake, remove the skin, and cut the fillets.

    A picture of step 1 of Hake Biryani.
    A picture of step 1 of Hake Biryani.
    Cómo sacar la piel de los filetes de pescado
  2. 2

    Cook the rice with the cloves and a piece of cinnamon. When done, remove, drain, and set aside.

    A picture of step 2 of Hake Biryani.
  3. 3

    Blend the tomatoes, onion, and garlic using a blender.

    A picture of step 3 of Hake Biryani.
    A picture of step 3 of Hake Biryani.
  4. 4

    Add the turmeric, salt, cumin, and chili flakes to make a paste.

    A picture of step 4 of Hake Biryani.
    A picture of step 4 of Hake Biryani.
  5. 5

    Chop the other half of the onion and fry it with a splash of oil over medium heat until golden. Add the coconut milk and hake, and let it cook for a few minutes.

    A picture of step 5 of Hake Biryani.
    A picture of step 5 of Hake Biryani.
    A picture of step 5 of Hake Biryani.
  6. 6

    Add the spice paste and let it simmer for a few minutes.

    A picture of step 6 of Hake Biryani.
    A picture of step 6 of Hake Biryani.
    A picture of step 6 of Hake Biryani.
  7. 7

    Add the rice and turn off the heat.

    A picture of step 7 of Hake Biryani.
    A picture of step 7 of Hake Biryani.
    A picture of step 7 of Hake Biryani.
  8. 8

    Enjoy!

    A picture of step 8 of Hake Biryani.
    A picture of step 8 of Hake Biryani.

Tips

Cómo sacar la piel de los filetes de pescado

Hay distintos modos de sacar la piel a los filetes/lomos de pescado, y sobre todo dependiendo del tipo de pescado se podrá hacer mejor de una u otra manera.

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Arianne
Arianne @Arianne
Published in the US on April 11, 2025 10:21
Esquinita verde de la Península Ibérica, llamada A Coruña
Me encanta recorrer el mundo en cada bocado.Apasionada del mar, de los viajes, de la astronomía y de los libros. Poco golosa pero exigente con la calidad de los productos. ¿El final perfecto de cualquier instante gastronómico? La buena compañía... tanto a la hora de prepararlo en la cocina, como al sentarse en la mesa. Porque disfruto cocinando con y para los míos; me encanta ese desafío de conectar con mis comensales, de compartir y de no sólo hacer disfrutar a las papilas gustativas. De crear, en definitiva, un momento, un recuerdo y un vínculo con los que quiero.
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Keywords

Onion Turmeric Coconut Rice Tomato Fillet Garlic

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