• 750 g fish fillets, cut into large pieces
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon ground black pepper
• ½ teaspoon ground cinnamon
• 2½ cups basmati rice or 500 g
• 4 cups water or 1 liter
• 2 cubes MAGGI® Chicken Bouillon
• 3 tablespoons vegetable oil, or ghee
• 2 medium onions or 300 g, cut into thin slices

Preparation

Season fish cutlets with spices, some salt then cover and marinate for ½ an hour.

Place rice, water and MAGGI® Chicken Bouillon cubes in a pot. Bring to boil and cook over medium heat for 10 minutes or until water is absorbed and the rice is half cooked. Set aside.

Heat the oil in another pot, fry the fish cutlets until golden brown. Remove and set aside.

In the same pan, add and cook onions over medium heat for 6 minutes or until golden brown.

Place half the quantity of the cooked rice over the onions, arrange the fish cutlets over the rice and cover with the rest of the rice.

Sprinkle the rice with little water, cover and cook over low heat for 30 minutes or until the rice is cooked.

Turn the rice over a large serving dish and serve.