Machbous Rubyan Rice With Shrimps Recipes
MACHBOUS RUBYAN (RICE WITH SHRIMPS)
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!
Provided by baraahnz
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 931.4, Fat 29.4, SaturatedFat 9.8, Cholesterol 560.3, Sodium 3612.3, Carbohydrate 95.9, Fiber 9.3, Sugar 9.7, Protein 70.9
SPICED SHRIMP AND RICE (MACHBOUS RUBYAN)
I was given buharat spice mix for Christmas. Now I'm searching for ways to use it. I haven't made this, but I will. I'm a bit dubious of the long cooking time for the shrimp, and the amount of liquid for the rice, but I'll let you know. I also posted a recipe for the spice mix, similar to the one I was given.
Provided by JustJanS
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
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.
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