Spiced Shrimp And Rice (Machbous Rubyan) Recipe

Name: Spiced Shrimp And Rice (Machbous Rubyan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

1045

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 kg raw shrimp, peeled and deveined, 2 -3 tablespoons butter, 2 garlic cloves, minced, 1 large onion, chopped, and more.

Yes, Spiced Shrimp And Rice (Machbous Rubyan) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Shrimp And Rice (Machbous Rubyan)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions