Combined Plant Grain With Seafood

Ingredients

Basmati rice - 3 cups

2 lbs Seafood washed and fillet

2 bundles of green onion

2 bundles of dill

2 bundles of parsley

One lot of cilantro (optional)

4 cloves of garlic

Salt and pepper

Methods:

Wash and cut all the herbs. You can use a blender to make all of the herbs such as the garlic oil. I individually process the arises in with the results in but that's your choice. Mix all the herbs and garlic oil together and put it aside.

Add spice up and sodium to the fish and set it aside.

Place your rice in a large bowl. Clean rice a few times until the water looks clear. This is a very important step to eliminate the starchy foods from the rice. Bring salted water to a vapor, position the rice in the boiling hot water and prepare for about 5 to 10 moments (this is according to the type of the rice you use). Make sure you mix the rice twice with a wood made scoop to ease any grain that may have trapped to underneath. Flavor your rice. The grain should be smooth on the outside but still company in the center. Strain and wash with cold water to stop additional food preparation. Throw rice properly in colander.

Return the soup pot to the warm and add couple of tablespoons essential olive oil with 2 tablespoons of water until you listen to enticing sound. Heap up the rice and herbs on top in the form of a chart. This form results in room for the rice to be expanded and increase. You want to gently "fluff" the herbs into the rice to integrate as you go along.

Poke one or two gaps in the rice chart with the manage of a wood made spatula. This is done for enticing requirements. Add 2-3 tablespoons of essential olive oil on top. Put the fish fillet on top of the rice. Protect and prepare on high for 4-5 moments device rice is enticing, then decrease the warm to method low and position a clean bowl smooth towel or 2 levels of sponges over the pot and canopy strongly with the lid to avoid vapor from getting out of. Cook for 30-40 moments.

Carefully eliminate the fish and put it in a menu. Using one spatula full of rice at a time, position the rice on a providing plate without distressing the brown crust area. Lastly, you eliminate the crusty base which is known as tahdig and position it in a individual lesser menu.