Ingredienti
Filetto di pesce1 kilogram
Riso1 kilogram- Medium onion2 pieces
Zafferano1 teaspoon- Salt to taste0
- Vegetable oil for frying1 cup
Ghee3 tablespoons
Acqua4 cups- Garlic clove2
Olio d'oliva3 tablespoons
Coriandolo Secco1 tablespoon- White pepper to taste0
- Flour to taste0
Passi
- 1
Wash the fish with salt and water, then dry it well using a strainer.
5 minUtensili necessari:
Colino - 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 minUtensili necessari:🍳Bowl - 3
Wash the rice and soak it for a quarter of an hour or more.
15 min - 4
Remove the fish from the refrigerator, coat it in flour, then fry it in oil and drain.
10 min - 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 minUtensili necessari:
Pentola - 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 min - 7
Garnish the Sayadiya with the remaining fish pieces and serve.
5 min
Fatti nutrizionali
Filetto di pesceper 100gRisoper 100gZafferanoper 100gGheeper 100gAcquaper 100gOlio d'olivaper 100gCoriandolo Seccoper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.