Trout with biriani rice
Cooking time:
35 minutes
Active time:
15 minutes
Complexity:
Easy
Dedicated to trout lovers.
5
Recipe "Trout with biriani rice"
Ingredients for 2 servings
Basmati rice with vegetables "Biriani"
150 g
trout fillet-piece with chilled skin (without scales )
280g
leek
100 g
drink "Rice milk"
400 ml
lemon
1 pc.
leek
1 stem (white part)
garlic
2 cloves
refined sunflower oil
1 tbsp. spoon
mustard "Canteen"
3 tsp
salt
black pepper
Step 1/4
Preheat the oven to 220C. Cut garlic into plates, leek into rings. Heat the vegetable oil in a frying pan, reduce the heat and sauté the onion and garlic for 2-3 minutes (until soft).
Step 2/4
Add the rice mixture with Biriani vegetables, mustard, salt and pepper, mix. Add the rice milk and bring to the boil.
Step 3/4
Transfer the rice with the vegetables and rice milk to a roasting tin, cover with foil and place in the oven for 10 minutes.
Step 4/4
Remove the foil, place the lemon pieces on the rice, then the trout, skin side up. Season the top with salt and pepper. Return to the oven (without foil) for another 10 minutes.
Ingredients for 2 servings
Basmati rice with vegetables "Biriani"
150 g
trout fillet-piece with chilled skin (without scales )
280g
leek
100 g
drink "Rice milk"
400 ml
lemon
1 pc.
leek
1 stem (white part)
garlic
2 cloves
refined sunflower oil
1 tbsp. spoon
mustard "Canteen"
3 tsp
salt
black pepper
Nutritional value per 100 g
Calories
228 kcal
Proteins
12 g
Fats
11 g
Carbohydrates
19 g
Saturated fat
2 g
Dietary fiber
1 g
Added sugar
0 g
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