Machbous Rubyan (Rice with Shrimps) Recipe
Description
Machbous Rubyan is a delightful classic Gulf dish that beautifully combines the flavors of aromatic spices and succulent shrimps with fluffy basmati rice, creating a harmonious one-dish meal that is both satisfying and flavorful. This recipe, inspired by a cherished booklet from “Ship Madras Curry Powder,” is sure to impress anyone who tries it. The vibrant colors and enticing aromas will make it a centerpiece at your dining table. To elevate the presentation, consider garnishing the dish with whole king prawns, adding a splash of color to the yellow-hued rice. Serve this delicious meal alongside a colorful salad to balance the richness of the dish.
Recipe Details
| Preparation Time | Cooking Time | Total Time | Servings | Category | Keywords |
|---|---|---|---|---|---|
| 30 minutes | 40 minutes | 1 hour 10 minutes | 4 | One Dish Meal | Rice, Southwest Asia (Middle East), Asian, < 4 Hours |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 931.4 kcal |
| Total Fat | 29.4 g |
| Saturated Fat | 9.8 g |
| Cholesterol | 560.3 mg |
| Sodium | 3612.3 mg |
| Total Carbohydrates | 95.9 g |
| Dietary Fiber | 9.3 g |
| Sugars | 9.7 g |
| Protein | 70.9 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 cups | Basmati rice |
| 4 tablespoons | Ghee |
| 2 | Onions, finely chopped |
| 6 | Garlic cloves, minced |
| 1 lb | Shrimp, peeled and deveined |
| 2 tablespoons | Curry powder |
| 2 | Cinnamon sticks |
| 2 | Bay leaves |
| 2 teaspoons | Baharat spice blend |
| 1 teaspoon | Ground cardamom |
| 4 | Tomatoes, chopped |
| ¼ cup | Fresh coriander, chopped |
| 1 teaspoon | Salt |
| ¼ teaspoon | Ground black pepper |
| 1 teaspoon | Turmeric |
| 1 ½ cups | Water |
| ½ cup | Almonds |
Instructions
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Soak the Rice: Begin by soaking the basmati rice in water for at least 30 minutes. This step will help the rice grains absorb moisture and ensure they cook evenly, resulting in fluffy and tender rice.
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Prepare the Aromatics: In a large, heavy-bottomed pan, melt the ghee over medium heat. Once the ghee is hot, add the finely chopped onions and minced garlic. Sauté them until they turn golden brown and fragrant, releasing their savory aroma, which will form the base of your dish.
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Cook the Shrimp: Add the peeled and deveined shrimp to the pan along with the curry powder, cinnamon sticks, bay leaves, and ground cardamom. Stir well to coat the shrimp in the spices and cook until they become opaque in color, about 3-5 minutes. This step not only flavors the shrimp but also infuses the oil with the wonderful spices.
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Reserve Shrimp: Carefully remove half of the shrimp from the pan and set them aside. This reserved shrimp will be used for garnish later, adding a delightful touch of color and flavor to the final presentation.
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Combine Remaining Ingredients: To the remaining shrimp and spices in the pan, add the baharat, chopped tomatoes, fresh coriander, salt, black pepper, and turmeric. Stir everything together, allowing the flavors to meld over medium heat for approximately 5 minutes. The tomatoes will soften and create a beautiful sauce.
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Add Water and Rice: Pour the water into the pan, bringing the mixture to a vigorous boil. Once boiling, reduce the heat and let it simmer for 3-5 minutes, allowing the spices to infuse into the liquid.
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Incorporate the Rice: Drain the soaked rice and gently stir it into the sauce in the pan. Mix thoroughly to ensure the rice is evenly distributed and coated in the aromatic sauce. Increase the heat to bring the mixture back to a boil.
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Cook the Rice: Once boiling, cover the pan tightly with a lid and reduce the heat to low. Allow the rice to simmer undisturbed for 25-30 minutes, or until it is fully cooked and the liquid has been absorbed. Avoid lifting the lid during this time to trap the steam, which is essential for perfectly cooked rice.
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Prepare the Almonds: While the rice is cooking, place the almonds in a small pot of boiling water. Let them boil for a couple of minutes, then remove them from the heat and drain. Allow the almonds to cool slightly before removing their shells. Once shelled, slice the almonds in half.
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Fry the Almonds: In a small frying pan, heat a little ghee over medium heat. Add the halved almonds and fry them until they turn golden brown and aromatic. This step will enhance their flavor and provide a lovely crunchy texture to your dish.
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Serve the Dish: Once the rice is fully cooked, remove the pan from the heat and fluff the rice gently with a fork to separate the grains. Transfer the rice to a large serving platter, creating a beautiful mound.
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Garnish and Enjoy: Arrange the reserved shrimp on top of the rice, allowing their vibrant color to shine. Sprinkle the fried almonds over the dish for added texture and crunch. Serve immediately, accompanied by a colorful salad for a refreshing contrast to the rich flavors of the Machbous Rubyan.
Final Thoughts
Machbous Rubyan is not only a delicious meal but also a feast for the eyes. The combination of spices, tender shrimp, and fluffy rice will transport you to the sunny shores of the Gulf. Enjoy this classic dish with family and friends, creating memorable moments around the dining table. Happy cooking!
