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 cloves
Sal1 teaspoon- Juice of a Sour Lemon0.5 piece
Hinojo0.3 teaspoon
Anís0.3 teaspoon- Cardamom Pods5 pods
Pasos
- 1
In a small bowl, mix the lemon juice, crushed garlic, dried and fresh coriander, and salt, and set aside.
5 minutosHerramientas necesarias:🍳Small Bowl - 2
Salt the fish with coarse salt and let it sit for 15 minutes, then wash and clean it. Rub the outside with crushed garlic and season with kabsa spice (or khaleeji spice). On the inside, rub the fish with turmeric, then stuff it with the mixture and let it sit for 15 minutes to absorb the flavors, and set aside until frying.
15 minutos - 3
Wash the rice well, then soak it for half an hour and drain.
30 minutos - 4
In a frying pan over heat, add the sugar and caramelize it slightly until it turns a caramel color, 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, 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 your meal.
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.