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Monday, 15 July 2019

Fish Machboos - Emirati Cuisine


          This is a traditional Emirati Biryani which is almost similar to the Indian Biryani. It is cooked either with fish, mutton or chicken. This is the former version. Machboos is also popular in other Middle Eastern countries, where they have their own way of preparing it. It is a very easy one-pot meal and a great party recipe too, that can be dished out at short notice. So check the step by step pictorial recipe to prepare this Emirati delicacy.






          I have used King Fish but it can be prepared with the popular Hamour fish too. The only difference is the use of Arabic spice mix / bzar spice and also the use of dried lime that gives a nice flavour to the biryani. 





  • 1-2 King Fish steak
  • 1 cup basmati rice, soaked for 30 minutes.
  • 3 tbsp. oil
  • 1" cinnamon
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1+1 tsp. Arabic spice
  • 1/2 tsp. cardamom powder
  • 2 dry lime
  • 2 green chilies
  • salt to taste
  • 2 tsp. ghee
  • 1 tbsp. coriander leaves, chopped
  • 2 tbsp. fried onion








          Apply 1 tsp. of the Arabic spice and salt to taste to the fish steak and marinate for 10-15 minutes. 

          Heat 1 tbsp. oil in a pan and fry the fish till well done on both sides. Drain and keep aside. 

          Heat remaining oil and temper with cardamoms, cinnamon and cloves. Add the onion and saute till it turns slightly brown.

          Add all the dry spices and ginger-garlic paste mixed with some water. Saute till the oil separates.

          Add the soaked rice, green chilies and the dry lime. Mix everything well and saute for 2 minutes.

          Add  1 & 1/2 cups hot water and pressure cook for 2 whistles. Switch off the flame and let it cool down. 

          Add the ghee and fluff it up with a fork. Transfer to a serving plate and arrange the fried fish on top. 

          Garnish with coriander leaves and fried onion. Enjoy as it is or with some side dish. 




                      Marinate the fish with 1 tsp. Arabic spice & salt to taste for 10-15 minutes. 
                      Heat 1 tbsp. oil in a pan & fry the fish till well done on both sides. Drain 
                      and keep aside. 



                      Heat remaining oil & temper with cardamoms, cinnamon and cloves. Add 
                      the onion and saute till it turns slightly brown.



                      Add all the dry spices & ginger-garlic paste mixed with some water. Saute 
                      till the oil separates.




                      Add the soaked rice, green chilies & the dry lime. Mix everything well and
                      saute for 2 minutes.




                      Add 1 1/2 cups hot water & pressure cook for 2 whistles. Switch off the 
                      flame and let it cool down. 




                      Add the ghee and fluff it up with a fork. 




                 Transfer to a serving plate and arrange the fried fish on top. Garnish with 
                 coriander leaves and fried onion. Enjoy as it is or with some side dish. 












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