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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Recipe Information
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
Instructions
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.
In a small bowl, toss the shrimp with 1 tablespoon of flour. This helps the shrimp form a light coating. Set aside.
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.
Add the minced garlic and sauté for another 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook until they soften, about 4-5 minutes.
Add the tomato paste, ground turmeric, cumin, coriander, red chili powder, salt, and black pepper. Mix well to form a thick, spiced tomato mixture.
Add the soaked and drained basmati rice to the pot and stir to coat the rice with the spice mixture.
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.
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.
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.
Gently fold the cooked shrimp into the rice mixture.
Garnish with freshly chopped cilantro and raisins if desired, and serve hot.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1054 mg | 351% | |
| Sodium | 4175 mg | 182% | |
| Total Carbohydrate | 179.8 g | 65% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 35.5 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3060 mg | 65% | |
*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.
