Shrimp Machboos
- Ready In:
- 55mins
- Ingredients:
- 25
- Serves:
-
4
ingredients
- 500 g shrimp
- 1 pinch salt
- 1 pinch pepper
- 1 pinch turmeric
- 1 1⁄2 basmati rice
- 3 small red onions, sliced
- 1 1⁄2 teaspoons fresh garlic paste
- 1 teaspoon fresh ginger paste
- 1 medium tomatoes, diced
- 2 green chilies (optional)
- 1⁄4 cup coriander, chopped
- 1 cup hot water
- 3 cardamom pods
- 5 peppercorns
- 3 bay leaves
- 2 cloves
- 1 cinnamon stick
- 1 dried lime
- 1 teaspoon salt
- 1 teaspoon cumin
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cilantro
- 1⁄2 teaspoon Arabic spices
- 1⁄4 teaspoon cardamom
- 1⁄4 teaspoon turmeric
directions
- 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.
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