Method

• Rinse and soak rice in cold water and set aside for half an hour.
• In a separate bowl, beat the egg with salt, chilli, turmeric and pepper.
• Then take fish fillets, cut them into small pieces, coat them in this mixture, shallow fry and keep aside.
• Heat the ghee in a deep pan and add in cinnamon, cardamom, bay leaf and star anise.
• Add onions and fry until they become golden brown.
• Add ginger garlic paste, chillies, sweetcorn and carrot and sauté for 2-3 minutes until cooked.
• Add tomato puree, chilli powder, ground coriander, cumin powder, turmeric powder and curd. Cook until a thick paste is formed.
• Add some of the chopped coriander leaves (saving some for garnishing), chopped mint leaves, nuts and place this mixture along with the rice into a rice cooker with 720ml water. Let it cook.
• Once the rice is cooked, add fried fish pieces and gently toss them. Drizzle saffron water evenly.
• Keep the rice covered for ten minutes for fish flavours to be soaked in.
• Garnish with coriander leaves and serve.
• Serve with whisked Greek yoghurt sprinkled with Laila spices and Laila Sweet Chilli Grills on the side.