Fish Mandi Recipe | Authentic Arabic Fish Mandi Recipe By Food Furious

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until golden brown.

Add the minced garlic, grated ginger, and slit green chilies to the pot. Sauté for another 2 minutes until fragrant.

Stir in the chopped tomatoes and cook until they soften, about 5 minutes.

Add the cumin seeds, coriander powder, turmeric powder, and salt. Mix well and cook for another minute.

Add the fish to the pot and gently coat it with the spice mixture. Cook for about 5 minutes, turning the fish carefully to avoid breaking it.

Pour in the water and bring to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes.

Remove the fish from the pot and set aside. Add the soaked and drained rice to the pot, stirring gently to combine.

Place the fish on top of the rice, cover the pot, and cook on low heat for 20 minutes, or until the rice is fully cooked and has absorbed the water.

Once done, remove from heat and let it sit covered for another 10 minutes. Fluff the rice with a fork before serving.

Garnish with fresh coriander leaves and serve with lemon wedges.

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