Hamour Fish and Rice Pilaf
Ingredients
- 3 cups basmati rice
- 4 cardamom pods
- 1 tablespoon salt
- 1 tablespoon oil
- 1 kg hamour fish, cut into thick slices
- 1 tablespoon fish spice
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 4 tablespoons oil
- 2 large onions, cut into large cubes
- 6 cloves garlic, crushed
- 3 green onions, cut with leaves
- 3 large tomatoes, cut into large cubes
- 1 teaspoon ginger
- 2 green peppers, chopped
Kashna
- 1 large onion, coarsely chopped
- 1 tablespoon oil
- 1/2 teaspoon ground dried lime
- 1/4 teaspoon salt
Preparation
Wash the rice several times then soak it in salted water for 30 minutes.
In a deep pot, place a generous amount of water. Add cardamom, salt, and oil. Place the pot on medium heat until the water boils vigorously.
Drain the rice then add it to the water. Let the rice cook on high heat for 6 to 7 minutes until the rice grains double in size but do not cook completely. Drain the rice from the boiling water and let it steam.
In a small bowl, place fish spice, salt, turmeric, and cumin. Mix the spices together.
Spread half the amount of spices on the fish.
In a deep pot, place the oil. Place the pot on medium heat until the oil is hot. Add the fish pieces. Wait for a few seconds until the bottom becomes light golden. Using a wide spoon or kitchen tongs, flip the fish pieces to the other side. Wait for a few seconds then remove the fish from the pot and place in a side dish.
Add onion, garlic, and green onion. Stir the onion until it becomes dark golden. Add tomato, ginger, pepper, and the remaining spices. Stir the tomato for a few seconds until it softens. Return the fish pieces to the pot over the vegetables without stirring.
Add the parboiled rice over the fish without stirring.
Cover the pot and reduce the heat to very low. Let the hamour pilaf cook for 40 minutes until it is done.
Kashna
In a wide skillet, place the onion. Place the skillet on the heat. Using a wooden spoon, stir the onion until it becomes light golden. Add oil, ground dried lime, and salt. Continue stirring the onion until it is completely soft.
Serving
In a wide serving dish, pour the hamour pilaf. Spread the kashna and serve immediately.
