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Combine yoghurt (1 tbsp), garlic (2 cloves), ginger (0.5 tsp), turmeric (0.25 tsp), cumin (0.5 tsp), coriander (0.5 tsp), garam masala (0.5 tsp), tandoori masala (0.25 tbsp), chilli powder (0.25 tsp), onion powder (0.5 tsp), kasuri methi (pinch), lemon (wedge), olive oil (1 tbsp) and mint sauce (0.5 tsp). Mix, then add red food colouring (0.5 tsp, optional)
Add salmon (2 fillets), salt (0.25 tsp) and black pepper (pinch) and coat. Marinate for at least 20 minutes
Wash rice (100g). Heat ghee (1 tbsp), add cardamom (2), cloves (2), star anise (1) and turmeric (0.5 tsp) and cook for 1 minute. Add rice and salt (pinch), then pour in water (240ml). Simmer covered for 15 minutes, then rest for 15 minutes
Place salmon on oiled paper, drizzle with olive oil and air fry at 190°C for 10–12 minutes
Top with coriander and serve with rice