Ingredients
Fish1 kilogram
Basmati Rice2 cup
Sugar0.5 cup
Ghee1 teaspoon
Rose Water0.5 cup
Water3 cup
Fish Spices1 tablespoon
Coarse Salt1 tablespoon- Ground Turmeric1 tablespoon
Dried Coriander1 teaspoon
Fresh Coriander0.5 bunch
Crushed Garlic6 clove
Salt1 teaspoon- Juice of a Sour Lemon0.5 piece
Fennel0.3 teaspoon
Anise0.3 teaspoon- Cardamom Pods5 pods
Steps
- 1
To prepare the fish stuffing, in a small bowl mix lemon, crushed garlic, dried and fresh coriander, and salt, and set aside.
5 minRequired Tools:
Mixing Bowl - 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 minRequired Tools:
Frying Pan - 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 minRequired Tools:
Pot - 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.
Nutrition Facts
Fishper 100gBasmati Riceper 100gSugarper 100gGheeper 100gRose Waterper 100gWaterper 100gFish Spicesper 100gCoarse Saltper 100gDried Corianderper 100gFresh Corianderper 100gCrushed Garlicper 100gSaltper 100gFennelper 100gAniseper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.