SHRIMP MACHBOOS
First, let's talk about "machboos" : it literally translates to compressed, as everything is compressed by the rice and fish! This could be prepared by any meat you like, today I'm doing it with fish!
Provided by Muna S.
Categories Rice
Time 55m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Season shrimps with salt, pepper and a pinch of turmeric.
- Add 2 tablespoons of veg oil to a pot, allow it to heat up on a medium flame.
- Cover the rice with water and let it soak for 30 or so minutes.
- Stir fry the shrimps in the hot oil and cook it for 2 minutes on each side, just to brown them.
- Remove from oil and set aside on a plate.
- Add the onions into the same pot with the same oil, stir untill it's a golden brown color.
- Once the onions have browned, add the garlic and ginger.
- Now add all the spices, except for the dried lime.
- Once you have enhanced the spices' aromas add the limes (pierce a hole right through them) and tomatoe.
- Allow tomatoes to wilt and lime to soften a little.
- Add salt, stir it in.
- Replace shrimps to the dish.
- Drain rice and add to the dish without stirring.
- Cover rice with water, so that there is just 2 inches of water covering the dish.
- Raise the heat just till it boils then reduce the heat (media heat).
- Cook for approximately 20 minutes Keep checking if the water has not evaporated before the rice has been cooked thoroughly, if necessary top up with a 1/4 cup of water.
- Once the rice is done right,if there is still some remaining water drain it off and then serve with a side salad.
Nutrition Facts : Calories 126.7, Fat 1.6, SaturatedFat 0.2, Cholesterol 157.5, Sodium 1335.2, Carbohydrate 10.2, Fiber 2, Sugar 3.4, Protein 18.2
SPICED SHRIMP AND RICE (MACHBOUS RUBYAN)
I was given buharat spice mix for Christmas. Now I'm searching for ways to use it. I haven't made this, but I will. I'm a bit dubious of the long cooking time for the shrimp, and the amount of liquid for the rice, but I'll let you know. I also posted a recipe for the spice mix, similar to the one I was given.
Provided by JustJanS
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat one tablespoon of butter in a large pot over moderately high heat.
- Add the shrimp and garlic, and stir until the shrimp JUST turn pink.
- Remove and set aside.
- Add the remaining butter and the onion to the pot and fry gently until softened-about 5 minutes.
- Stir in the buharat and turmeric and cook for 1 minute.
- Add the tomatoes, salt and pepper and chopped herbs.
- Bring to the boil and add the water.
- Cover and boil over moderate heat for 5 minutes, then add the rice.
- Bring to the boil and boil covered for 10 minutes.
- Reduce the heat to low.
- Stir the pots contents, then place the shrimp on top of the rice, stirring them in lightly.
- Cover the pot and cook over a very low heat for 20 minutes, stirring once half way through cooking.
- Remove from the heat, stir, and then leave to stand, off the heat for 10 minutes.
- Serve.
MACHBOUS RUBYAN (RICE WITH SHRIMPS)
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!
Provided by baraahnz
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Soak rice.
- Fry onion and garlic in ghee until golden brown in a large pan.
- Add shrimps, curry powder, cinnamon, bay leaves and cardamom.
- Cook until the shrimps become opaque in colour.
- Remove half the shrimps and keep aside.
- To the pan add baharat, tomatoes, coriander, salt, pepper and turmeric.
- Stir over heat for 5 minutes.
- Add water.
- Bring to a boil then simmer for 3-5 minutes.
- Drain rice and stir into sauce.
- Bring it to the boil and simmer for 10 minutes.
- Cover tightly.
- Simmer over low heat for 25-30 minutes or until rice is cooked.
- Boil almonds.
- Remove their shells and halve.
- Fry until golden brown.
- Serve rice on a large platter.
- Add reserved shrimps and fried almonds to garnish.
Nutrition Facts : Calories 931.4, Fat 29.4, SaturatedFat 9.8, Cholesterol 560.3, Sodium 3612.3, Carbohydrate 95.9, Fiber 9.3, Sugar 9.7, Protein 70.9
MACHBOOS OR FOOGA (TRADITIONAL UNITED ARAB EMIRATES DISH)
This dish is very similar to the "chicken, rice, and spices" recipe I have on recipezaar but the changes made/added to it make it an authentic dish that is served in the United Arab Emirates. My husband who is from there and also many other locals from there eat this with ketchup. I thought that seemed weird at first but but then again I love the Japanese fried rice with ketchup and egg called omu-rice that is comfort food for Japanese children so I tried it and it is really good!! the dried limes called "loomi" in this recipe can be found at most middle eastern stores. It is important in this recipe. This is usually cooked all in a large pot on a stovetop but basmati rice is not easy to cook just perfect like that. In the oven it is almost impossible to fail at this recipe :D --if you want to increase/decrease this dish the broth is always double the amount of rice you use. If increasing, let it bake in the oven just a tad bit longer.
Provided by .. Ameera ..
Categories Chicken
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F and grease a 9x13 baking dish.
- Bring water to boiling and add chicken bouillon cubes, lower heat and add dried limes and saffron and let simmer till bouillon is dissolved --keep it hot.
- Sprinkle chicken with half the spices (except the garlic).
- Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
- In that same skillet sauté the onions for 2 minutes, add tomatoes, garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
- Add the rice and stir for about 30 seconds to 1 minute, till well coated.
- Spread rice in the baking dish and place the chicken pieces over the rice.
- Gently press the dried limes on the sides of the pot to distribute flavor in the broth and then poor on the rice and chicken (the whole thing including the dried limes) and cover tightly with foil.
- Bake for 40-45 minutes--do not open the foil cover at all until the time is up.
- If you want to eat this the authentic way, you can lay newspaper on the floor (for easy cleanup of spills), put all of this on a very large platter or on a couple large sheets of aluminum foil laid on the newspaper and everyone sits around and eats with their right hand!
Nutrition Facts : Calories 595.7, Fat 14, SaturatedFat 2.3, Cholesterol 0.7, Sodium 1595.3, Carbohydrate 106.1, Fiber 6.7, Sugar 5.8, Protein 12.2
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