Machbous Rubyan Rice With Shrimps Recipes

MACHBOUS RUBYAN (RICE WITH SHRIMPS)

Steps:

• Soak rice.
• Fry onion and garlic in ghee until golden brown in a large pan.
• Add shrimps, curry powder, cinnamon, bay leaves and cardamom.
• Cook until the shrimps become opaque in colour.
• Remove half the shrimps and keep aside.
• To the pan add baharat, tomatoes, coriander, salt, pepper and turmeric.
• Stir over heat for 5 minutes.
• Add water.
• Bring to a boil then simmer for 3-5 minutes.
• Drain rice and stir into sauce.
• Bring it to the boil and simmer for 10 minutes.
• Cover tightly.
• Simmer over low heat for 25-30 minutes or until rice is cooked.
• Boil almonds.
• Remove their shells and halve.
• Fry until golden brown.
• Serve rice on a large platter.
• Add reserved shrimps and fried almonds to garnish.

SPICED SHRIMP AND RICE (MACHBOUS RUBYAN)

Steps:

• Heat one tablespoon of butter in a large pot over moderately high heat.
• Add the shrimp and garlic, and stir until the shrimp JUST turn pink.
• Remove and set aside.
• Add the remaining butter and the onion to the pot and fry gently until softened-about 5 minutes.
• Stir in the buharat and turmeric and cook for 1 minute.
• Add the tomatoes, salt and pepper and chopped herbs.
• Bring to the boil and add the water.
• Cover and boil over moderate heat for 5 minutes, then add the rice.
• Bring to the boil and boil covered for 10 minutes.
• Reduce the heat to low.
• Stir the pots contents, then place the shrimp on top of the rice, stirring them in lightly.
• Cover the pot and cook over a very low heat for 20 minutes, stirring once half way through cooking.
• Remove from the heat, stir, and then leave to stand, off the heat for 10 minutes.
• Serve.

SHRIMP MACHBOOS

Steps:

• Season shrimps with salt, pepper and a pinch of turmeric.
• Add 2 tablespoons of veg oil to a pot, allow it to heat up on a medium flame.
• Cover the rice with water and let it soak for 30 or so minutes.
• Stir fry the shrimps in the hot oil and cook it for 2 minutes on each side, just to brown them.
• Remove from oil and set aside on a plate.
• Add the onions into the same pot with the same oil, stir untill it's a golden brown color.
• Once the onions have browned, add the garlic and ginger.
• Now add all the spices, except for the dried lime.
• Once you have enhanced the spices' aromas add the limes (pierce a hole right through them) and tomatoe.
• Allow tomatoes to wilt and lime to soften a little.
• Add salt, stir it in.
• Replace shrimps to the dish.
• Drain rice and add to the dish without stirring.
• Cover rice with water, so that there is just 2 inches of water covering the dish.
• Raise the heat just till it boils then reduce the heat (media heat).
• Cook for approximately 20 minutes Keep checking if the water has not evaporated before the rice has been cooked thoroughly, if necessary top up with a 1/4 cup of water.
• Once the rice is done right,if there is still some remaining water drain it off and then serve with a side salad.