Ingrédients
Riz Basmati500 grams- Medium-sized Zubidi Fish2 pieces
- Tomatoes4 pieces
Oignon300 grams- Medium-sized Carrot1 piece
Poivron1 piece- Potatoes, peeled and sliced into rounds2 pieces
Concentré de tomate2 tablespoons
Cannelle0.5 teaspoon
Cardamome moulue0.5 teaspoon
Coriandre fraîche0 teaspoon- Salt and Black Pepper to taste0
Huile Végétale3 tablespoons- Chopped Parsley0.5 cup
- Peeled Almonds150 grams
- Lemon, for garnish2 pieces
Mesures
- 1
Wash the rice and soak it in warm water for ten minutes.
10 minutesMatériel requis:
Bol de mélange - 2
Slice the onion into half-moons or crescents.
5 minutesMatériel requis:
Couteau
Planche à découper - 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 minutesMatériel requis:
Poêle à frireBol de mélange - 4
Fry the onion in the same oil used for frying the fish.
5 minutes - 5
Place a large pot on the stove and add a spoonful of the oil used for frying the fish.
5 minutesMatériel requis:
Marmite - 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 minutes - 7
Let all the ingredients boil, then add the tomato paste. Drain the rice and add it, and let it cook until done.
10 minutes - 8
Fry the potatoes in deep oil until crispy.
5 minutesMatériel requis:Poêle à frire - 9
Slice the lemon, bell pepper, and carrot into rounds, fry the almonds and drain them.
5 minutesMatériel requis:CouteauPlanche à découper - 10
Place the rice in a large serving dish, top with the fish, and garnish with fried potatoes, sliced vegetables, and fried almonds.
5 minutes
Faits nutritionnels
Riz Basmatipour 100gOignonpour 100gPoivronpour 100gConcentré de tomatepour 100gCannellepour 100gCardamome mouluepour 100gCoriandre fraîchepour 100gHuile Végétalepour 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.