Feed-a-crowd kedgeree biryani

Feed-a-crowd kedgeree biryani

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(4 ratings)

Prep: 35 mins Cook: 1 hr, 20 mins

More effort

Serves 8
Bake this classic brunch dish for a crunchy rice topping, filled with smoked haddock, prawns, eggs and spices - great for dinner too

Nutrition and extra info

Nutrition: per serving

  • kcal506
  • fat25g
  • saturates15g
  • carbs42g
  • sugars4g
  • fibre3g
  • protein27g
  • salt1.9g
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  • 350g basmati rice
  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 onions, halved and thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 6 garlic cloves, crushed
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • handful curry leaves (fresh are best but dried will do)
  • 4 tbsp mild curry paste (we used tikka masala)
  • 400g can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 250g frozen peas
  • zest 1 lemon, then cut into wedges, to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 500g smoked haddock, skinned and cut into chunky pieces
  • 200g raw king prawns
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • handful coriander leaves
  • 1 red chilli, thinly sliced (deseeded if you don’t like it too hot)


  1. Cook the rice following pack instructions, then leave to go completely cold before chilling until ready to assemble.

  2. Melt 75g butter in a large frying pan and add the onions. Sweat slowly until golden and caramelised – this will take 15-20 mins. Add the garlic, stir for 1-2 mins, then add the turmeric, curry leaves and curry paste. Sizzle for 1 min more, then pour in the coconut milk. Boil the sauce for 10 mins until roughly reduced by half, then remove from the heat.

  3. To assemble the kedgeree, use a deep dish that’s big enough to hold everything (about 25cm x 35cm). Scatter roughly a quarter of the rice over the base of the dish and top with a third of the peas, some lemon zest, half the haddock and a third of the sauce. Season and repeat the process, this time using all the prawns instead of the haddock. Add another haddock layer (you should use all the ingredients here, except the rice). Cover the dish with the remaining rice and dot with the remaining butter. Cover the dish in cling film, then chill until ready to bake. Can be chilled for up to 24 hrs ahead.

  4. Heat oven to 200C/180C fan/gas 6. Uncover the dish and bake in the centre of the oven for 45 mins until the top is golden and crunchy. About 10 mins before the kedgeree is ready, bring a pan of water to the boil, then cook the eggs for 7 mins. Plunge the eggs into cold water and leave to cool down for a few mins.

  5. To serve, remove the kedgeree from the oven and fluff up the rice with a fork, mixing in the crunchy topping. Peel and halve the eggs and place on top, then scatter over the coriander and chilli. Serve with lemon wedges.

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Comments, questions and tips

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Minoo's picture
27th Apr, 2016
This tasted great - the prawns with the traditional smoked haddock were lovely. I halved the recipe and despite cooking it at the correct temperature for the full 45 minutes I did find a raw prawn in the middle so I recommend being cautious with the cooking.
28th May, 2015
This recipe was easy to put together and went down a storm at the family party for which it was prepared. Will do again & again, by popular demand!
7th May, 2015
This is a really tasty, make ahead dinner. We enjoyed the crunchy rice topping...definitely making again!
3rd May, 2015
Made this last week for a crowd everybody loved it, will definitly make it again just a shame you cannot freeze the leftovers.
5th Nov, 2016
Maybe we are a little strange but the kids enjoy this cold the next day in their packed lunch. This recipe serves 2 adults and a 6,8 and 12 yr old for dinner then packed lunch leftovers xx
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