SPICED SHRIMP AND RICE (MACHBOUS RUBYAN)

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Spiced Shrimp and Rice (Machbous Rubyan) image

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

1 kg raw shrimp, peeled and deveined
2 -3 tablespoons butter
2 garlic cloves, minced
1 large onion, chopped
3 teaspoons baharat spice mix
1 teaspoon turmeric
1 1/2 cups chopped peeled tomatoes
2 teaspoons salt
fresh ground black pepper
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh cilantro leaves
2 1/2 cups water
2 cups basmati rice or 2 cups jasmine rice, washed until the water runs clear

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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