Machbous Rubyan Rice with Shrimps
Transport your taste buds to the Arabian Gulf with this vibrant and aromatic Machbous Rubyan Rice with Shrimps—a classic rice dish infused with bold spices and delicate seafood flavors. Featuring perfectly cooked basmati rice, succulent shrimp, and a symphony of fragrant ingredients like baharat spice blend, dried lime (loomi), and cinnamon, this dish is a celebration of Middle Eastern culinary tradition. The golden-hued rice is simmered in a spiced tomato broth, absorbing layers of flavor, while the tender shrimp add a delightful oceanic touch. Served with a garnish of fresh cilantro, this one-pot meal is both comforting and sophisticated. Perfect for family dinners or festive gatherings, pair this dish with a side of cooling yogurt or crisp salad for a complete culinary experience.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Shrimps, peeled and deveined
- 1 medium Onion, finely chopped
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 medium Tomatoes, chopped
- 2 tablespoons Tomato paste
- 3 tablespoons Vegetable oil or ghee
- 3 tablespoons Cilantro, chopped
- 1 large Green chili, slit
- 2 pieces Dried lime (loomi)
- 1 piece Bay leaf
- 3 cups Chicken broth or water
- 2 teaspoons Machbous spice blend (Baharat)
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 3 pieces Cardamom pods
- 1 piece Cinnamon stick
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Wash the basmati rice thoroughly in cold water and soak it for 20 minutes. Drain and set aside.
In a large pot or deep pan, heat the vegetable oil or ghee over medium heat.
Add the chopped onion and sauté until translucent and golden, about 5 minutes.
Stir in the garlic, ginger, and green chili, cooking for another minute until aromatic.
Add the chopped tomatoes and tomato paste. Cook for 5-7 minutes, stirring, until the tomatoes soften and meld into a thick mixture.
Mix in the Machbous spice blend, turmeric powder, cumin powder, black pepper, and salt. Stir to evenly coat the mixture in the spices.
Add the dried lime, bay leaf, cardamom pods, and cinnamon stick, stirring lightly to release their aroma.
Pour in the chicken broth or water and bring the mixture to a gentle boil.
Add the shrimps and cook for 3-5 minutes until they turn pink. Use a slotted spoon to remove the shrimps and set them aside, leaving the broth in the pot.
Drain the soaked rice and add it to the pot, stirring lightly. Reduce the heat to low, cover, and let the rice cook for 20 minutes or until tender and liquid is fully absorbed.
Once the rice is cooked, gently fluff it with a fork. Return the cooked shrimps to the pot, folding them into the rice carefully.
Sprinkle chopped cilantro on top before serving warm. Enjoy your aromatic Machbous Rubyan with a side of yogurt or salad.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 1281 mg | 56% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 156 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 745 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
