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Majboos Rubyan | Emirati Prawns (Shrimp) Machboos

Course Main Course
Cuisine Emirati
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4
Author Rafeeda AR



  • 500 gm shrimps/ prawns, cleaned and deviened medium sized/ jumbo
  • 2 garlic pounded
  • 1 heaped tbsp bezaar spice blend
  • 1/4 tsp turmeric powder
  • 2 tsp Kashmiri chilli powder
  • Salt to taste


  • 2 1/2 cups basmati rice washed and soaked for 30 minutes
  • 2-4 tbsp olive oil as needed
  • 2 large onion thinly sliced
  • 1 large tomato chopped
  • 1 tbsp tomato paste
  • 1 loomi slightly crushed
  • 1 small stick cinnamon
  • 2 cardamoms
  • 4-6 black peppercorn
  • 1 veg stock cube optional but recommended
  • 3 cups water
  • Salt and pepper to taste
  • 1/4 cup chopped coriander leaves


  • Marinate the prawns with all the ingredients and keep aside for at least fifteen minutes.
  • In a large saucepan, heat the olive oil. Add the prawns and cook both sides till slightly browned and almost cooked. Drain and set aside.
  • In the same pan, add more oil if needed and add the onions. Fry till nicely browned and crisp. Drain half of it out and set aside.
  • Now add the chopped tomatoes, tomato paste, loomi and whole spices and cook till the tomato is completely mashed and cooked.
  • Add the water and stock cube and bring the mixture to boil. Adjust the seasoning.
  • Add the rice and allow it to boil till the rice absorbs most of the water.
  • Keep the flame at the lowest. Sprinkle the reserved fried onion and coriander on top. Layer the fried shrimps as well.
  • Cover the top tightly with aluminum foil, close the lid. You may keep something heavy on the top of the lid as well.
  • Cook for 20-30 minutes on the steam. Switch off and allow the rice to rest till the time of serving.
  • While serving, toss up the rice to mix with the prawns. Serve hot with yogurt and salat on the side.