Fish Kabsah

Ingredients:

3      cup Al-kabsah rice
600 gm fish fillet, sliced
5      cup boiled water
4      Tbsp vegetable oil
1      large onion, chopped
2      large tomato, pureed
2      Tbsp tomato paste
1      medium red bell pepper, sliced
2      tsp crushed garlic
3      Tbsp chopped coriander
4      pieces of each (cardamom – cloves)
1      tsp chopped fresh ginger
1      dried lemon
½     tsp ground black pepper
1      tsp lemon rind
2      tsp salt (to taste)

For garnish

1     small onion, thinly sliced and fried
1     Tbsp raisins
2     Tbsp toasted pine nuts

Instructions:

1.   Wash the rice very well and soak it in salted warm water for 30 minutes.
2.   Heat the oil in a medium sauce pan, then sauté the cardamom, cloves and ginger for 2-3 minutes then add the onion, garlic and stir for 3-4 minutes or until onion is light golden.
3.   Add the chopped tomatoes, bell pepper, dried lemon, salt and pepper and cook for 10 -12 minutes.
4.   Add the boiling, fish slices and leave them to cook for 15 minutes or until the fish is cooked through. Remove the fish slices and keep aside.
5.   Drain rice thoroughly and add to the pan, bring to boil and cook uncovered for 5 minutes, arrange fish slices on top of the rice, sprinkle with chopped coriander and lemon rind, cover the pan tightly and cook on low heat until done for 15 – 20 minutes.
6.   Put the rice on a serving dish, then garnish with fried onion, pine nuts, and raisins.