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Nutrition Facts
Serving Size 1 (729g) Recipe makes 4 servings The following items or measurements are not included below: baharat
Calories 900
Calories from Fat 266		(29%)
Amount Per Serving		%DV
	Total Fat 29.6g	45%
	Saturated Fat 10.1g	50%
	Monounsaturated Fat 11.3g
	Polyunsaturated Fat 5.6g
	Trans Fat 0.0g
Cholesterol 412mg		137%
Sodium 1613mg		67%
Potassium 1397mg		39%
Total Carbohydrate 94.7g		31%
	Dietary Fiber 9.3g	37%
	Sugars 9.7g
Protein 64.8g		129%
detailed view... how is this calculated?

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Machbous Rubyan (Rice With Shrimps)

Recipe #89877 | 1¼ hours | 30 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: baraahnz
Apr 24, 2004

This is a classic Gulf dish — yum yum! I've adapted this recipe from a recipe booklet that came free with "Ship Madras Curry Powder" I made it the other day and my husband thought it was wonderful! Serve with a nice, colourful salad, otherwise it'll look a bit yellow yellow yellow! Next time I want to try putting whole king prawns on top to add a bit of colour!

SERVES 4 (change servings and units)

Ingredients

2 cups basmati rice
4 tablespoons ghee
2 large chopped onions
6 chopped garlic cloves
1 kg shelled shrimp
2 teaspoons curry powder
2 cinnamon sticks
2 bay leaves
2 teaspoons baharat (I used curry powder since we didn't have any baharat but baharat would be much better)
1 teaspoon ground cardamom
4 large peeled and chopped tomatoes
1/4 cup finely chopped fresh coriander (also known as "cilantro")
2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon turmeric
1 1/2 cups water
1/2 cup almonds

Directions

1
Soak rice.
2
Fry onion and garlic in ghee until golden brown in a large pan.
3
Add shrimps, curry powder, cinnamon, bay leaves and cardamom.
4
Cook until the shrimps become opaque in colour.
5
Remove half the shrimps and keep aside.
6
To the pan add baharat, tomatoes, coriander, salt, pepper and turmeric.
7
Stir over heat for 5 minutes.
8
Add water.
9
Bring to a boil then simmer for 3-5 minutes.
10
Drain rice and stir into sauce.
11
Bring it to the boil and simmer for 10 minutes.
12
Cover tightly.
13
Simmer over low heat for 25-30 minutes or until rice is cooked.
14
Boil almonds.
15
Remove their shells and halve.
16
Fry until golden brown.
17
Serve rice on a large platter.
18
Add reserved shrimps and fried almonds to garnish.

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Featured Reviews for This Recipe

From: loverania

On Jan 8, 2008

Great recipe....I prefer the tast of a litte ground cinnamon to the flavor of the sticks. Could chopped fresh coriander also be called cilantro? I think corinder is the seed of cilantro. Any way I made it with chopped fresh cilantro(which also makes a nice garnish) and it turned out wonderful .... especially with extra slivered almonds! This has become a regular dish in our house!

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From: Maya's Mama

On Jan 26, 2007

turned out perfect. i used butter instead of ghee and still was amazing. i loved this. the only issue was that i had to wash my hair twice after making it coz the smell of all the spices caught on.

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From: Panthur

On Apr 24, 2006

Delicious! I used a can of diced tomatoes instead of fresh and one cup of extra water. I also left out the almonds. It turned out perfect. I love baharat. I found some at my local Albertson's.

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From: JaneJane

On May 10, 2006

Here is the Gulf Baharat (means spices) Kebsa spices (i.e. gulf baharat) 1 tbsp red pepper 1 1/2 tsp cumin 1 1/2 tsp cinnamon 1 tsp cloves 1 tsp black pepper 1 tsp ground cardamom 1 tsp nutmeg 1 tsp ground coriander 1 tsp ground noomi basra (dried lemon or lime) Dried Lime or Loomi (Oman Lime or Black limes can be found on internet) can be sustitute par Lime Juice 4 Loomi (limes) = Juice of one half lime. Thank you for the recipe, looks yummy, I will try.

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