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 out 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 sauté till it turns slightly brown.
Add all the dry spices and ginger-garlic paste mixed with some water. Sauté till the oil separates.
Add the soaked rice, green chilies and the dry lime. Mix everything well and sauté 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 fish with 1 tsp. Arabic spice & salt to taste for 10-15 min. Heat
1 tbsp. oil & fry fish till well done on both sides. Drain & keep aside.
Heat remaining oil & temper with cardamoms, cinnamon & cloves.
Add onion & sauté till it turns slightly brown.
Add all dry spices & ginger-garlic paste mixed with some water. Sauté
till oil separates.
Add soaked rice, green chilies & the dry lime. Mix well & sauté for 2 min.
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 & arrange fried fish on top. Garnish with
coriander leaves & fried onion. Enjoy as it is or with some side dish.
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