Countries › Qatar › Machboos kanaad - spiced fish and rice.

Machboos kanaad - spiced fish and rice.

Spiced fish and rice.

15 min

Prep

60 min

Cook

4

Serves

Ingredients

Other

gm king fish steaks500 pieces

coriander powder0.5 tsp

black pepper powder0.5 tsp

cumin powder0.5 tsp

chilli powder1 tsp

bezaar spice blend1 tsp

Salt to taste1 pieces

Oil for shallow frying1 pieces

2-4 tbsp olive oil1 pieces

large onions (thinly sliced )2 pieces

garlic cloves (minced)3 pieces

large tomatoes (chopped)2 pieces

tomato paste1 tbsp

cumin powder1 tsp

coriander powder1 tsp

bezaar spice blend1 tsp

chilli powder0.5 tsp

turmeric powder0.5 tsp

dry ginger powder0.25 tsp

loomi2 pieces

Salt and pepper to taste1 pieces

stock cubes2 pieces

green chillies2 pieces

basmati rice (soaked for 30 minutes and drained)2 cups

A fat pinch of saffron (soaked in 2 tbsp hot water)1 pieces

ghee1 tbsp

bunch coriander leaves (chopped)0.5 pieces

Method

Marinate the fish in the spices mentioned and set aside for 15 minutes. Shallow fry in oil till just brown. Drain and set aside.

In a large saucepan, heat oil. You can add the oil back from what was used for frying fish. Fry the onions till caramelized.

Add the garlic, tomato and tomato paste and cook till the tomatoes are completely mashed.

Now add all ingredients from cumin powder to green chillies and saute for a few minutes or till raw smell is gone.

Add three cups of water and bring to boil. Adjust seasoning.

Add the drained rice and cook on meduim flame till the rice soaks up all water.

Reduce the flame to minimum. Sprinkle the saffron water, the ghee and coriander leaves. Line the fried fish on top. Seal the pan using aluminum foil or cloth and close the lid tight.

Cook for 20 minutes and then rest for 10 minutes. Open, fluff the rice and serve with regular sides.