Machbous Rubyan (Rice With Shrimps)

READY IN: 1hr 10mins
Recipe by baraahnz

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!

Top Review by loverania

Great recipe....I prefer the tast of a litte ground cinnamon to the flavor of the sticks. Could chopped fresh coriander also be called cilantro? I think corinder is the seed of cilantro. Any way I made it with chopped fresh cilantro(which also makes a nice garnish) and it turned out wonderful .... especially with extra slivered almonds! This has become a regular dish in our house!

Ingredients Nutrition

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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