Fish Majboos

 Majboos is Arabic traditional rice with meat or fish. Unlike Indian recipes Arabic dishes use only mild spices and have a unique taste and aroma. Here is the recipe of easy fish majboos. Here I’m shallow frying the fish first and then added it to the rice. You can also grill the fish.

Ingredients for Marinating the Fish:

1. Turmeric powder-1 /2 tsp
2. Chilly powder-1 tsp
3. Pepper powder-1 tsp
4. Ginger garlic paste-2 tsp
5. Lemon juice-1 tbsp
6. Salt-to taste
7. Oil-for shallow frying

Ingredients For Rice:

1. Basmati rice- 2 cups
2. Fish-3 large (any big fish)
3. Cinnamomn-1 small inch stick
4. Clove-3 nos
5. Cardamom-2 nos
6. Bay leaf-1 cumin seeds- ¼ tsp
7. Onion-1 nos
8. Tomato-1 large
9. Tomato puree-1 cup
10. Ginger garlic crushed-1 tbsp
11. Green chilly-1 large
12. Chopped carrot- 3 tbsp
13. Pepper powder- ½ tsp
14. Cumin powder- ½ tsp
15. Dried lemon-1
16. Fish stock cube-1 cube (or use fish stock water or small fish pieces)
17. Peeled almonds-to garnish

Preparation:

• Wash and soak basmati rice in water for 30 minutes.
• Drain it and keep aside.
• Clean the fish and marinate it with marinating ingredients for 30 minutes.
• Shallow fry it in oil on medium flame until both sides are golden in color and cooked (don’t over fry)\
• Keep it aside in the paper towels.
• In the same oil add whole spices (cardamom, clove, cinnamon and bay leaf) and then chopped onions.
• Saute for a minute and add ginger garlic crushed and green chilly.
• Saute until raw smell goes off.
• Add tomato chopped and sauté until all the tomato pieces are mashed well.
• Add tomato puree, pepper powder, cumin powder and chopped carrots in to it.
• Saute for another 2 to 3 minutes.
• Add 4 cups of boiling water, salt, dried lemon  and fish sotck cube in to it.
• Cook covered in medium flame for 10-15 minutes until all the water gets absorbed and the rice gets cooked well. (stir two or three times at the last stage of cooking)
• When it is about to switch off the flame add fried fish pieces on top of the pan and cover it with little rice on top. Add garnish on top with sliced almonds.
• Cook for another 5 minutes and switch off the flame.
• Open the lid after 10 minutes.
• Add in to serving bowls again after 15 minutes (then the rice gets cools little and separates).
• Serve hot with some raitha and pickle.

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