👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

2. 2

   Add the minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Stir in the diced tomatoes, bell pepper, and carrot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

4. 4

   Add the xawaash spice blend, turmeric, salt, and black pepper. Stir well to coat the vegetables and cook for 1 minute until fragrant.

5. 5

   Add the rinsed basmati rice to the pot and stir to coat it with the spices and vegetables.

6. 6

   Pour in the water or fish broth. Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 15 minutes.

7. 7

   Gently place the fish chunks on top of the rice and vegetables. Re-cover the pot tightly and continue to simmer for another 10-15 minutes, or until the fish is cooked through and flakes easily, and the rice is tender and has absorbed most of the liquid.

8. 8

   Let the pot stand, covered, off the heat for 5 minutes to allow the flavors to meld.

9. 9

   Fluff the rice gently with a fork, incorporating the fish and vegetables. Garnish with fresh chopped cilantro before serving.