Ingredjenti
- White fish fillet pieces1 kg
- Medium-sized chopped onions3 pieces
- Pine nuts75 grams
- Long-grain rice400 grams
Kumin mgħaffeġ1 teaspoon
Kanella mgħottija1 teaspoon
Ilma875 ml
Ġuħ ta' lewż2 tablespoons- Maggi chicken broth cubes3 cubes
Żejt tal-oliva4 tablespoons
Passi
- 1
Heat the oil in a large non-stick pot and fry the fish fillet pieces on both sides until they turn golden brown. Then remove from heat and set aside.
10 minGħodda meħtieġa:
Kazzola - 2
Add the onions and pine nuts to the pot and stir the mixture over medium heat for 10 minutes or until the onions turn dark brown but not burnt.
10 min - 3
Add the rice, ground cumin, and ground cinnamon and stir the mixture for one minute. Then add the water, lemon juice, and Maggi chicken broth cubes and bring the mixture to a boil.
1 min - 4
Carefully place the fish fillet pieces in the pot over the rice, then cover the pot and let the fish simmer on low heat for 25 minutes or until the rice is well cooked.
25 min - 5
Gently remove the fish fillet pieces from the pot, then place the rice on a serving plate and put the fish fillet on top of the rice.
5 min - 6
Garnish the dish with fried onions, fried pine nuts, and lemon wedges.
5 min
Fatti tan-Nutrizzjoni
Kumin mgħaffeġgħal kull 100gKanella mgħottijagħal kull 100gIlmagħal kull 100gĠuħ ta' lewżgħal kull 100gŻejt tal-olivagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.