Ingrédients
Filet de poisson1 kilogram
Riz1 kilogram- Medium onion2 pieces
Safran1 teaspoon- Salt to taste0
- Vegetable oil for frying1 cup
Ghee3 tablespoons
Eau4 cups- Garlic clove2
Huile d'olive3 tablespoons
Coriandre sèche1 tablespoon- White pepper to taste0
- Flour to taste0
Mesures
- 1
Wash the fish with salt and water, then dry it well using a strainer.
5 minutesMatériel requis:
Passoire - 2
Place the fish in a bowl, add the marinade ingredients, and marinate well until the fish absorbs the flavors. Store the fish in the refrigerator covered with plastic wrap.
10 minutesMatériel requis:🍳Bowl - 3
Wash the rice and soak it for a quarter of an hour or more.
15 minutes - 4
Remove the fish from the refrigerator, coat it in flour, then fry it in oil and drain.
10 minutes - 5
In a pot, add the ghee and the sliced onions, fry with salt, then add four cups of water and salt to taste.
10 minutesMatériel requis:
Marmite - 6
Add half of the fish to the pot, bring to a boil for two minutes, then add the saffron and rice, and let it simmer until cooked.
10 minutes - 7
Garnish the Sayadiya with the remaining fish pieces and serve.
5 minutes
Faits nutritionnels
Filet de poissonpour 100gRizpour 100gSafranpour 100gGheepour 100gEaupour 100gHuile d'olivepour 100gCoriandre sèchepour 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.