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Dill and fish pilaf

Before you jump to Dill and fish pilaf recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.

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A lot of electricity is actually consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you're in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use less electricity. You can easily reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

The kitchen by itself provides you with many small means by which energy and money can be saved. It is reasonably uncomplicated to live green, after all. Typically, all it will take is a bit of common sense.

We hope you got benefit 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 cook Dill and fish pilaf:

Provide 700 grams of white fish fillet, cut to 3 cm squares.
Provide 3 cups of basmati rice.
Use 4 of table spoons dried dill leaves.
Provide 1 teaspoon of turmeric powder.
Provide Half of teaspoon cumin powder.
Use 1 teaspoon of corriander powder.
You need of One-third teaspoon crushed black pepper.
Prepare 3 cm of cinnamin stick.
You need 3 cm of fresh ginger, grated.
Prepare Pinch of saffron.
Provide 1 of large onion chopped.
Prepare 2 of garlic cloves, finely chopped.
Take 2 of bay leaves.
Provide of Butter.
Get of Canola oil.
Take 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..

Top with salmon, skin side down. Sprinkle salmon only with lemon-pepper seasoning. In a small saucepan, saute rice in butter until golden, stirring constantly. Add broth and onion; bring to a boil. Just like rice pilaf, the grains of rice get coated in fat before absorbing the cooking liquid, ensuring plump, tender, separate grains with no sticky clumps.

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