Majboos Rubyan | Emirati Prawns (Shrimp) Machboos
Servings 4
Ingredients
FOR PRAWN MARINATION
- 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
FOR RICE
- 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
Instructions
- 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.