Ingredientes
Pescado1 kilogram
Arroz Basmati2 cup
Azúcar0.5 cup
Ghee1 teaspoon
Agua de rosa0.5 cup
Agua3 cup
Especias para pescado1 tablespoon
Sal Gruesa1 tablespoon- Ground Turmeric1 tablespoon
Cilantro Seco1 teaspoon
Cilantro fresco0.5 bunch
Ajo Machacado6 clove
Sal1 teaspoon- Juice of a Sour Lemon0.5 piece
Hinojo0.3 teaspoon
Anís0.3 teaspoon- Cardamom Pods5 pods
Pasos
- 1
To prepare the fish stuffing, in a small bowl mix lemon, crushed garlic, dried and fresh coriander, and salt, and set aside.
5 minutosHerramientas necesarias:
Tazón para mezclar - 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 minutos - 3
Wash the rice well, then soak it for half an hour and then drain.
30 minutos - 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 minutosHerramientas necesarias:
Sartén - 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 minutosHerramientas necesarias:
Olla - 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 minutos - 7
Serve the fried rice alongside the fried fish and enjoy.
Datos nutricionales
Pescadopor 100gArroz Basmatipor 100gAzúcarpor 100gGheepor 100gAgua de rosapor 100gAguapor 100gEspecias para pescadopor 100gSal Gruesapor 100gCilantro Secopor 100gCilantro frescopor 100gAjo Machacadopor 100gSalpor 100gHinojopor 100gAníspor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.