👨‍🍳 作り方

1. 1

   In a large pot or Dutch oven, heat about half of the vegetable oil over medium-high heat. Add the thinly sliced onions and cook, stirring frequently, until deeply caramelized and golden brown. This can take 20-30 minutes. Remove the caramelized onions with a slotted spoon and set aside, reserving the oil in the pot.

   ⏱️ 20-30 minutes

   💡 プロのコツ: Be patient with caramelizing the onions; this is key to the dish's flavor.
2. 2

   While the onions are caramelizing, season the fish fillets with salt, pepper, cumin, coriander, turmeric, allspice, and cinnamon. Dredge the fish lightly in flour if desired for a crispier exterior.

3. 3

   Add the remaining vegetable oil to the reserved onion oil in the pot. Heat over medium-high heat. Pan-fry the seasoned fish fillets until golden brown and cooked through, about 3-4 minutes per side. Remove the fish and set aside. Reserve the cooking oil.

   ⏱️ 8-10 minutes
4. 4

   In the same pot with the reserved fish cooking oil, add the minced garlic and sauté for about 1 minute until fragrant. Add the rinsed basmati rice and stir to coat with the oil and spices. Add the reserved caramelized onions (reserving some for garnish) and the fish stock or water, lemon juice, salt, and pepper.

   💡 プロのコツ: Ensure the rice is well-coated with the flavorful oil.
5. 5

   Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.

   ⏱️ 15-20 minutes
6. 6

   Gently arrange the cooked fish fillets over the rice. Cover and let steam for another 5 minutes. Garnish with fresh chopped parsley or cilantro and the reserved caramelized onions.

   ⏱️ 5 minutes