1: Start by grilling the cod fish at 375°F for 10-15 minutes or pan-fry it for 2-3 minutes on each side.
2: For the ghee rice, heat ghee in a pan and add chopped onion, garlic, green chilies, and chicken bouillon. Cook until golden brown.
3: Add cooked or leftover basmati rice and cilantro, then combine everything.
4: Serve the cod fish over the ghee rice with a side of tomato and cucumber salad.
5: Drizzle with white sauce and garnish with a lemon wedge.
