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INGREDIENTS

King Fish with pickled onion rice with

  • 1 cup vermicelli
  • 2.5 cups rice
  • 2 tablespoons vegetable oil
  • 1 teaspoon saffron
  • 3 tablespoons rose water
  • 1 large yellow onion
  • 2 cubes MAGGI® Chicken Bouillon
  • 1 cup small pickled onions
  • 1 kg king fish
  • 2 tablespoons ibzar
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • 1 cup coriander
  • 2 big tomatoes
  • 1 teaspoon cumin seeds
HOW TO PREPARE

King Fish with pickled onion rice with

1
Brown the vermicelli to a golden with vegetable oil in a large pot, then remove and keep aside.
2
In the same pot, sauté the onion, garlic paste, ginger paste and cumin seeds.
3
Add the kingfish slices, lemon juice and ibzar.
4
Remove the kingfish and place it aside.
5
Add MAGGI® Chicken Bouillon cubes, tomatoes, pickled onions, rice and the vermicelli. Add 5 cups of water.
6
Cover the pot and let it cook on very low heat until all the liquid is absorbed.
7
When the rice is cooked, return the kingfish, add the saffron dissolved in rosewater, and sprinkle coriander.
8
Cover and let it cook for 10 extra mins.
9
Serve garnished with coriander and lemon slices.
NUTRITIONAL INFORMATION

King Fish with pickled onion rice with

REVIEWS

King Fish with pickled onion rice with

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