Ingrédients
- 2 kilograms of fish2 kilogram
- 3 cups of rice3 cup
- 2 onions, diced2 piece
- 1 teaspoon mixed spices1 teaspoon
- 1/2 teaspoon nutmeg0.5 teaspoon
- Salt and black pepper to taste0
- 1 onion1 piece
Cardamome0- Cloves0
Feuilles de laurier0
Cannelle0- 1/2 cup vegetable oil0.5 cup
Mesures
- 1
Cut the fish into fillets, keeping the head and bones, wash well and drain.
5 minutesMatériel requis:
Couteau
Planche à découper - 2
Soak the rice in cold water for one hour.
60 minutesMatériel requis:🍳Bowl - 3
Boil the fish head and bones with spices for half an hour, then strain the broth.
30 minutesMatériel requis:
Marmite - 4
Fry the fish fillets after seasoning with salt and black pepper in half a cup of vegetable oil until cooked, add the onion and stir in the same oil until it turns brown, then add the broth to the onion to take on the brown color.
20 minutesMatériel requis:
Poêle à frire - 5
In another pot, fry the drained rice, then add the broth (one cup of broth for each cup of short-grain rice) and let it simmer until cooked. If more broth is needed, add a quarter cup, let it rest for ten minutes, then serve.
20 minutesMatériel requis:Marmite
Faits nutritionnels
Cardamomepour 100gFeuilles de laurierpour 100gCannellepour 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.