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Name: Benachin
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Maldives
Ingredients: 300 g basmati rice; 400 g fish (tuna or kingfish); 1 large onion, sliced; 2 tomato, chopped; 2 tbsp coconut oil; 1 tsp turmeric powder; 1 tsp chili powder; 1 tsp cumin powder; 1 tsp coriander powder; 1 tsp garam masala; 1 cinnamon stick; 200 ml coconut milk; 2 tbsp lime juice; to taste salt

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Maldives1 h 15 minServes 4cooked before

Benachin

ބެނަޗިން · Benachin

Ingredients14

basmati rice300 g
fish (tuna or kingfish)400 g
onion, sliced1 large
tomato, chopped2
coconut oil2 tbsp
turmeric powder1 tsp
chili powder1 tsp
cumin powder1 tsp
coriander powder1 tsp
garam masala1 tsp
cinnamon stick1
coconut milk200 ml
lime juice2 tbsp
saltto taste

grainseafoodvegetableotherspice & saucefruit

Method

Rinse the basmati rice under cold water and soak for 20 minutes, then drain.
Heat coconut oil in a large pot over medium heat and sauté the sliced onion until golden brown.
Stir in turmeric, chili, cumin, coriander, garam masala, and the cinnamon stick; cook for 1 minute to release aromas.
Add the fish pieces and chopped tomatoes, cooking for 3–4 minutes until the fish begins to firm up.
Pour in the coconut milk, lime juice, and salt; bring the mixture to a gentle simmer.
Add the drained rice, pour in 1½ cups water, stir briefly, cover the pot and cook on low heat for about 20 minutes until the rice is tender and the liquid is absorbed; fluff before serving.