Spiced Shrimp And Rice (machbous Rubyan)

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 kg raw shrimp, peeled and deveined
• 2 -3 tablespoons butter
• 2 garlic cloves, minced
• 1 large onion, chopped
• 3 teaspoons baharat spice mix
• 1 teaspoon turmeric
• 1 1/2 cups chopped peeled tomatoes
• 2 teaspoons salt
• fresh ground black pepper
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh cilantro leaves
• 2 1/2 cups water
• 2 cups basmati rice or 2 cups jasmine rice, washed until the water runs clear

Recipe

• 1 heat one tablespoon of butter in a large pot over moderately high heat.
• 2 add the shrimp and garlic, and stir until the shrimp just turn pink.
• 3 remove and set aside.
• 4 add the remaining butter and the onion to the pot and fry gently until softened-about 5 minutes.
• 5 stir in the buharat and turmeric and cook for 1 minute.
• 6 add the tomatoes, salt and pepper and chopped herbs.
• 7 bring to the boil and add the water.
• 8 cover and boil over moderate heat for 5 minutes, then add the rice.
• 9 bring to the boil and boil covered for 10 minutes.
• 10 reduce the heat to low.
• 11 stir the pots contents, then place the shrimp on top of the rice, stirring them in lightly.
• 12 cover the pot and cook over a very low heat for 20 minutes, stirring once half way through cooking.
• 13 remove from the heat, stir, and then leave to stand, off the heat for 10 minutes.
• 14 serve.