Havari

The dish, originally, belongs to Hormozgan, Bandar Abbas Province.
Ingredients
Rice, 3 cups
Garlic cloves, 2 to 3 nos
Salt, as per taste
Red pepper powder, and spices, as per taste
First or Shrimp, 150 g
Water, 6 cups
Onion, medium, finely chopped, 1 no
Butter, 50 g
Directions
Soak rice in water in advance. Pour enough oil on a pot over the mild flame, saute the chopped onions till golden brown. Also chop garlic and add into the pot as well. Sauté well and season with a pinch of turmeric.
Add in the fish and season to taste with salt and pepper, sautéing till the whole water from the fish is gone. Mix water and salt and pour into the pot. Once it starts simmering, add in the soaked rice and let cook. Once water level equals the rice level, mix rice with strainer slotted spatula and add in melted butter. Reduce the heat low and put an aluminum heat diffuser. Don't forget to close the lid wrapped in a piece of cloth. After 30 to 40 minutes, it is ready. If desired, apply 1 cup chopped coriander or dills and 1 cup Black-eyed beans or lentils in the cuisine. Transfer to a proper dish and serve hot. Bon Appetit everybody!