- 4 onions
- 1 garlic
- A cup of chopped coriander
- 3 tsp of kabsé spices
- 4 cardamom
- 2 loumi (dried lemon)
- 4 pieces of hake fish (I kilo)
- 4 cups of basmati rice
- Butter 125g
fry the chopped onions and garlic in the oil, add the kabse spices, loumi, and cardamom ( I put them in the tea closed bag so that the pieces of loumi won’t spread in the rice).
Put the fish pieces and turn them only once to keep their form.
Add the coriander and then the washed rice between the fish, put the salt and add the boiling water.
Cover and keep on slow fire till rice is well cooked.
Turn the butter in a pan into Shea by slowly boiling it and add to the rice just before turning off the fire, it will give a nice flavour.
Turn over the whole rice and fish up side down in another big plate to have the fish above and the flavors all mixing with rice below.