Ingrédients
Poissons1 kilogram
Riz Basmati2 cup
Sucre0.5 cup
Ghee1 teaspoon
Eau de rose0.5 cup
Eau3 cup
Épices de poisson1 tablespoon
Sel Gros1 tablespoon- Ground Turmeric1 tablespoon
Coriandre sèche1 teaspoon
Coriandre fraîche0.5 bunch
Ail Écrasé6 clove
Sel1 teaspoon- Juice of a Sour Lemon0.5 piece
Fenouil0.3 teaspoon
Anis0.3 teaspoon- Cardamom Pods5 pods
Mesures
- 1
To prepare the fish stuffing, in a small bowl mix lemon, crushed garlic, dried and fresh coriander, and salt, and set aside.
5 minutesMatériel requis:
Bol de mélange - 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 minutes - 3
Wash the rice well, then soak it for half an hour and then drain.
30 minutes - 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 minutesMatériel requis:
Poêle à frire - 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 minutesMatériel requis:
Marmite - 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 minutes - 7
Serve the fried rice alongside the fried fish and enjoy.
Faits nutritionnels
Poissonspour 100gRiz Basmatipour 100gSucrepour 100gGheepour 100gEau de rosepour 100gEaupour 100gÉpices de poissonpour 100gSel Grospour 100gCoriandre sèchepour 100gCoriandre fraîchepour 100gAil Écrasépour 100gSelpour 100gFenouilpour 100gAnispour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.