Spiced Shrimp and Rice Machbous Rubyan
Experience the tantalizing flavors of the Middle East with Spiced Shrimp and Rice Machbous Rubyan, a rich and aromatic dish that blends succulent shrimp with fragrant basmati rice cooked in a symphony of warm spices like cardamom, cinnamon, turmeric, and cumin. This one-pot Gulf-inspired recipe is infused with sautéed onions, garlic, and a spiced tomato base that elevates every bite. Topped with fresh cilantro and optional sweet raisins, this dish offers a perfect balance of savory and subtle sweetness, making it a show-stopping centerpiece for your dinner table. Ready in just one hour and perfect for four servings, it's an enticing choice for anyone seeking an effortless yet flavorful culinary adventure. Keywords: spiced shrimp, rice machbous, Middle Eastern recipes, Gulf cuisine, one-pot dinner, aromatic rice dishes.
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Ingredients
- 500 grams large shrimp, peeled and deveined
- 2 cups basmati rice
- 2 tablespoons flour
- 3 tablespoons ghee or clarified butter
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 medium tomatoes, finely chopped
- 2 tablespoons tomato paste
- 4 cups vegetable broth or shrimp stock
- 4 cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 2 bay leaves
- 3 tablespoons chopped cilantro, for garnish
- 3 tablespoons raisins (optional, for garnish)
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Directions
Step 1
Rinse the basmati rice in cold water until the water runs clear and then soak it in water for 20 minutes. Drain and set aside.
Step 2
In a small bowl, toss the shrimp with 1 tablespoon of flour. This helps the shrimp form a light coating. Set aside.
Step 3
Heat 2 tablespoons of ghee in a large, deep pot over medium heat. Add the chopped onion and sauté until golden brown, about 6-7 minutes.
Step 4
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Step 5
Stir in the chopped tomatoes and cook until they soften, about 4-5 minutes.
Step 6
Add the tomato paste, ground turmeric, cumin, coriander, red chili powder, salt, and black pepper. Mix well to form a thick, spiced tomato mixture.
Step 7
Add the soaked and drained basmati rice to the pot and stir to coat the rice with the spice mixture.
Step 8
Pour in the vegetable broth or shrimp stock, and add the cardamom pods, cloves, cinnamon stick, and bay leaves. Stir everything together, bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 15 minutes.
Step 9
While the rice is cooking, heat the remaining 1 tablespoon of ghee in a separate skillet over medium heat. Add the floured shrimp and sauté until pink and cooked through, about 2-3 minutes per side. Remove from heat.
Step 10
Once the rice is tender and the liquid is absorbed, remove the bay leaves, cloves, cinnamon stick, and cardamom pods for easy eating. Fluff the rice gently with a fork.
Step 11
Gently fold the cooked shrimp into the rice mixture.
Step 12
Garnish with freshly chopped cilantro and raisins if desired, and serve hot.
Nutrition Facts
| Serving size | (1454.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1699.8 |
| Total Fat 48.9g | 0% |
| Saturated Fat 27.9g | 0% |
| Cholesterol 1054.1mg | 0% |
| Sodium 4174.9mg | 0% |
| Total Carbohydrate 179.8g | 0% |
| Dietary Fiber 16.3g | 0% |
| Total Sugars 35.5g | |
| Protein 144.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 625.5mg | 0% |
| Iron 14.8mg | 0% |
| Potassium 3059.9mg | 0% |
Source of Calories