Machbous Rubyan (Rice With Shrimps) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This is a classic Gulf dish - yum yum! I've adapted this recipe from a recipe booklet that came free with Ship Madras Curry Powder I made it the other day and my husband thought it was wonderful! Serve with a nice, colourful salad, otherwise it'll look a bit yellow yellow yellow! Next time I want to try putting whole king prawns on top to add a bit of colour! Ingredients:
2 cups basmati rice |
4 tablespoons ghee |
2 large chopped onions |
6 chopped garlic cloves |
1 kg shelled shrimp |
2 teaspoons curry powder |
2 cinnamon sticks |
2 bay leaves |
2 teaspoons baharat (i used curry powder since we didn't have any baharat but baharat would be much better) |
1 teaspoon ground cardamom |
4 large peeled and chopped tomatoes |
1/4 cup finely chopped fresh coriander (also known as cilantro ) |
2 teaspoons salt |
1/4 teaspoon ground black pepper |
1 teaspoon turmeric |
1 1/2 cups water |
1/2 cup almonds |
Directions:
1. Soak rice.
2. Fry onion and garlic in ghee until golden brown in a large pan.
3. Add shrimps, curry powder, cinnamon, bay leaves and cardamom.
4. Cook until the shrimps become opaque in colour.
5. Remove half the shrimps and keep aside.
6. To the pan add baharat, tomatoes, coriander, salt, pepper and turmeric.
7. Stir over heat for 5 minutes.
8. Add water.
9. Bring to a boil then simmer for 3-5 minutes.
10. Drain rice and stir into sauce.
11. Bring it to the boil and simmer for 10 minutes.
12. Cover tightly.
13. Simmer over low heat for 25-30 minutes or until rice is cooked.
14. Boil almonds.
15. Remove their shells and halve.
16. Fry until golden brown.
17. Serve rice on a large platter.
18. Add reserved shrimps and fried almonds to garnish.
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