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We hope you got insight from reading it, now let’s go back to dill and fish pilaf recipe. You can cook dill and fish pilaf using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Dill and fish pilaf:
- Get 700 grams of white fish fillet, cut to 3 cm squares.
- Use 3 cups of basmati rice.
- Provide 4 of table spoons dried dill leaves.
- Use 1 teaspoon of turmeric powder.
- Use Half of teaspoon cumin powder.
- Get 1 teaspoon of corriander powder.
- You need of One-third teaspoon crushed black pepper.
- You need 3 cm of cinnamin stick.
- Get 3 cm of fresh ginger, grated.
- You need Pinch of saffron.
- Take 1 of large onion chopped.
- Take 2 of garlic cloves, finely chopped.
- You need 2 of bay leaves.
- Get of Butter.
- Get of Canola oil.
- You need of Salt.
Steps to make Dill and fish pilaf:
- Add 3 table spoon hot water to saffron in a cup and cover until needed..
- Clean and wash the rice until water clear. Add to rice cooker pot with 3 cups of water(less water we use compare to plain rice as mixing it with fish will soften rice grains). Add half of the turmeric and the cinnamon stick and dried dill and some canola oil. Let is stand for one hour..
- After one hours, heat the oil in the pan. Saute onion until translucent. Add garlic along ginger and saute few more seconds. Add bay leaves, half of turmeric, cumin and corriander powder.saute until you feel the aroma. Now add fish fillets. Gently stir and cover until fish cooked through with its own water about 15 minutes..
- When fish ready, turn on rice cooker. After about 15 minutes when rice absorbed the water, add fish and mix with rice. Close the lid and let it steam for one hour..
- Unplug the rice cooker. With spatula take the rice and put it in large plate topped with saffron water and melted butter..
Add dill leaves and all the spices and saute. When oil start separating then add soaked rice and peas and stir for a minute. Now add water in the rice and let it come to a boil. When it start boiling cover the pan and let it cook on slow flame till done. When done fluff with a fork and serve hot.
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