Easy Fish Machboos Recipe|Traditional Arabic style Fish Rice|Fish Majboos|Kuwaiti Dish|Bahraini Dish

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice offers more fiber and nutrients.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric provides color and health benefits at a lower cost.

fish

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is a lean protein alternative, while tofu is plant-based.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often less expensive.

Prepare Arabic masala by grinding 1 teaspoon each of coriander seeds, cumin seeds, cardamom, cinnamon, and black pepper.

Marinate the fish with 1 tablespoon ginger garlic green chili paste, 1 teaspoon black pepper, juice of 1 lemon, and salt; refrigerate overnight.

The next day, marinate the fish again with 1 teaspoon red chili powder, 2 teaspoons Arabic spice powder, 1 teaspoon garam masala, 1 teaspoon tomato paste, 2 tablespoons tamarind, and 2 tablespoons olive oil; let it sit for 2-3 hours.

Chop 1 onion finely and slice another onion thinly for frying, chop 2 green chilies, cube 2 potatoes and 2 capsicums, and chop mint and coriander leaves for the rice.

Soak 2.5 cups of basmati rice in water for 30 minutes.

In a pan, heat 2 tablespoons of oil and 1 tablespoon of ghee, then fry the soaked rice for 2-3 minutes and set aside.

In the same pan, add oil, cinnamon, cardamom, cloves, bay leaf, and the chopped onion; sauté until the onion is soft.

Add 2 teaspoons of ginger garlic paste, the green chilies, potatoes, and capsicum; sauté for about 5 minutes.

Stir in 3 tablespoons of tomato paste or 2 pureed tomatoes, mint leaves, coriander leaves, 2 chicken cubes, 1/2 tablespoon kashmiri red chili powder, 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon saffron, 2 teaspoons Arabic masala, and salt; sauté well to remove the raw smell of the spices.

Add 2 cups of cleaned and deveined prawns (optional) and sauté well.

Pour in 5 cups of water (2 cups of water for every cup of rice), then add the fried rice and mix gently.

Cover and let it cook on low heat for 25-30 minutes until the rice is cooked.

In another pan, heat oil and fry the sliced onions for 2-3 minutes until brown and crispy.

Burn a small piece of coconut shell, place it in a small vessel over the cooked rice, add a few drops of oil, cover the lid, and let it sit for 10 minutes to enhance the flavor with smoke.

Grill the marinated fish in an oven at 350°F for 10 minutes on each side; broil for an additional 5 minutes if needed for a crispy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens