Ingredienser
Fisk1 kilogram
Basmati Ris2 cup
Sukker0.5 cup
Ghee1 teaspoon
Rosenvand0.5 cup
Vand3 cup
Fiskekrydderier1 tablespoon
Groft Salt1 tablespoon- Ground Turmeric1 tablespoon
Tørret Koriander1 teaspoon
Frisk koriander0.5 bunch
Knust Hvidløg6 clove
Salt1 teaspoon- Juice of a Sour Lemon0.5 piece
Fennikel0.3 teaspoon
Anis0.3 teaspoon- Cardamom Pods5 pods
Trin
- 1
To prepare the fish stuffing, in a small bowl mix lemon, crushed garlic, dried and fresh coriander, and salt, and set aside.
5 minNødvendigt udstyr:
Blandeskål - 2
Salt the fish with coarse salt and leave for 15 minutes, then wash and clean it. Rub the outside with crushed garlic and season with kabsa spice (or Gulf spice), then rub the inside of the fish with turmeric, stuff it with the mixture, and let it sit for 15 minutes to absorb the flavors, then set aside until frying.
15 min - 3
Wash the rice well, then soak it for half an hour and then drain.
30 min - 4
In a frying pan over heat, place the sugar and caramelize it slightly until it turns golden brown, then add the rose water and gradually add the hot water, stirring in the rice spices.
5 minNødvendigt udstyr:
Stegepande - 5
When the sugar is well dissolved and the water is boiling, add the rice and let it boil until it absorbs all the water, then add the ghee, stir well, and cover the pot with aluminum foil and let it finish cooking on low heat for half an hour.
30 minNødvendigt udstyr:
Kedel - 6
In the meantime, fry the fish in medium oil on both sides until it is nicely browned, then drain on paper to absorb the oil.
10 min - 7
Serve the fried rice alongside the fried fish and enjoy.
Ernæringsfakta
Fiskpr. 100gBasmati Rispr. 100gSukkerpr. 100gGheepr. 100gRosenvandpr. 100gVandpr. 100gFiskekrydderierpr. 100gGroft Saltpr. 100gTørret Korianderpr. 100gFrisk korianderpr. 100gKnust Hvidløgpr. 100gSaltpr. 100gFennikelpr. 100gAnispr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.