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    Thursday, June 11, 2015

    layered Pomfret & Rice recipe


    1 Kg Zubaidi (pomfret fish)
    1 Tablespoon ground spices (ginger, dried lemon, cardamom, cumin, clove, cinnamon, black peeper)
    1 Cup olive oil
    1 Tablespoon lemon juice
    4 Cups water
    3 Onions, medium size
    1 Celery stalk, cut into chunks
    1 Carrot, cut into chunks
    1 Lemon, cut into slices
    2 Bay leaves
    2 Green peppers, cut into julienne
    1/4 Cup raisins
    1/2 teaspoon saffron
    3 Cup stock
    1 tablespoon corn oil
    4 Cup basmati rice, parboiled
    2 Cup yogurt
    Salt and papper

    Clean the fish and leave it in salted water with some flour for 30 minutes.
    - Rinse and drain in a colander.
    - Make slits on both sides of the fish using a sharp knife.
    - In a mixing bowl, mix half of the spices, half of the olive oil, lemon juice and season with salt and pepper.
    - Marinate the fish, making sure that the marinade is covering all over the fish and into the slits. Set aside.
    - Boil water in a large pan. Cut one onion into big chunks, add it to the water.
    - Add celery, carrot, lemon and bay leaves.
    - Add the marinated fish and let boil for 5 minutes. Take out the fish and set aside.
    - Cut the remaining onions into julienne. Heat the remaining oil in another pan over medium heat and sauté the onions.
    - Add green pepper, stirring the mixture for 5 minutes.
    - Add the remaining spices, raisins, saffron and stock. Season with salt and pepper.
    - Let the mixture come to a boil, then lower the heat and let simmer for 7 minutes.
    - Grease a large non-stick pan with corn oil.
    - In a large mixing bowl, mix 1 cup rice with yogurt. Spread to cover the bottom of the pan.
    - Assemble layers of the fish, onion mixture, the remaining rice alternatively, seasoning each layer with salt and pepper, pressing down slightly.
    - Cook over medium heat for 5 minutes, lower the heat, cover and let cook for 15 minutes or until fully cooked.
    - Let cool. Invert the pan over a large serving plate.

    Layered pomfret fish and Basmati rice
    Zubaidi is the national Kuwaiti fish 

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    Item Reviewed: layered Pomfret & Rice recipe Rating: 5 Reviewed By: Mrs. Chef
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