Ingredients
Basmati Rice500 grams- Medium-sized Zubidi Fish2 pieces
- Tomatoes4 pieces
Onion300 grams- Medium-sized Carrot1 piece
Bell Pepper1 piece- Potatoes, peeled and sliced into rounds2 pieces
Tomato Paste2 tablespoons
Cinnamon0.5 teaspoon
Ground Cardamom0.5 teaspoon
Fresh Coriander0 teaspoon- Salt and Black Pepper to taste0
Vegetable Oil3 tablespoons- Chopped Parsley0.5 cup
- Peeled Almonds150 grams
- Lemon, for garnish2 pieces
Steps
- 1
Wash the rice and soak it in warm water for ten minutes.
10 minRequired Tools:
Mixing Bowl - 2
Slice the onion into half-moons or crescents.
5 minRequired Tools:
Knife
Cutting Board - 3
Clean the fish and marinate it with lemon juice, spices, salt, and pepper. Dredge the fish in flour and fry it in deep oil.
10 minRequired Tools:
Frying PanMixing Bowl - 4
Fry the onion in the same oil used for frying the fish.
5 min - 5
Place a large pot on the stove and add a spoonful of the oil used for frying the fish.
5 minRequired Tools:
Pot - 6
Peel and chop the tomatoes, add them to the oil and let them boil. Add the fried onions, cumin, cinnamon, cardamom, and ground coriander. Add salt and pepper, and two cups of water.
10 min - 7
Let all the ingredients boil, then add the tomato paste. Drain the rice and add it, and let it cook until done.
10 min - 8
Fry the potatoes in deep oil until crispy.
5 minRequired Tools:Frying Pan - 9
Slice the lemon, bell pepper, and carrot into rounds, fry the almonds and drain them.
5 minRequired Tools:KnifeCutting Board - 10
Place the rice in a large serving dish, top with the fish, and garnish with fried potatoes, sliced vegetables, and fried almonds.
5 min
Nutrition Facts
Basmati Riceper 100gOnionper 100gBell Pepperper 100gTomato Pasteper 100gCinnamonper 100gGround Cardamomper 100gFresh Corianderper 100gVegetable Oilper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.