Machbous Rubyan (Rice With Shrimps)
- Gulf Baharat:
- 2 cups basmati rice
- 4 tablespoons ghee
- 2 large chopped onions
- 6 chopped garlic cloves
- 1 kg shelled shrimp
- 2 teaspoons curry powder
- 2 cinnamon sticks
- 2 bay leaves
- 2 teaspoons baharat (I used curry powder since we didn't have any baharat but baharat would be much better)
- 1 teaspoon ground cardamom
- 4 large peeled and chopped tomatoes
- 1/4 cup finely chopped fresh coriander (also known as "cilantro")
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon turmeric
- 1 1/2 cups water
- 1/2 cup almonds
- 1 tbsp red pepper
- 1 1/2 tsp cumin
- 1 1/2 tsp cinnamon
- 1 tsp cloves
- 1 tsp black pepper
- 1 tsp ground cardamom
- 1 tsp nutmeg
- 1 tsp ground coriander
- 1 tsp ground noomi basra (dried lemon or lime) can be sustitute per the Juice of one half lime.
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.