Ingredjenti
Ħut1 kilogram
Riz Basmati2 cup
Zokkor0.5 cup
Ghee1 teaspoon
Il-likwidu tal-ward0.5 cup
Ilma3 cup
Spejjeż tal-ħut1 tablespoon
Salt Gross1 tablespoon- Ground Turmeric1 tablespoon
Koriandru Mrobbat1 teaspoon
Koriandru fris0.5 bunch
Aglio Mħallat6 clove
Salt1 teaspoon- Juice of a Sour Lemon0.5 piece
Fenkuċċa0.3 teaspoon
Anis0.3 teaspoon- Cardamom Pods5 pods
Passi
- 1
To prepare the fish stuffing, in a small bowl mix lemon, crushed garlic, dried and fresh coriander, and salt, and set aside.
5 minGħodda meħtieġa:
Bowl tal-ħawt - 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 minGħodda meħtieġa:
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 minGħodda meħtieġa:
Kazzola - 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.
Fatti tan-Nutrizzjoni
Ħutgħal kull 100gRiz Basmatigħal kull 100gZokkorgħal kull 100gGheegħal kull 100gIl-likwidu tal-wardgħal kull 100gIlmagħal kull 100gSpejjeż tal-ħutgħal kull 100gSalt Grossgħal kull 100gKoriandru Mrobbatgħal kull 100gKoriandru frisgħal kull 100gAglio Mħallatgħal kull 100gSaltgħal kull 100gFenkuċċagħal kull 100gAnisgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.