Machboos Rubyan (Prawns and Rice)
Machboos Rubyan is a delicious and popular rice dish from Bahrain and other neighbouring Gulf countries. It is a traditional Arabian rice dish with a flavorful combination of spices, rice, and prawns or shrimp (rubyan).
Servings: 3 People
Calories: 613kcal
Equipment
- 1 stock pot (for preparing the stock)
- 1 thick and flat-bottomed pot with a lid (for preparing rice)
- 1 skillet (for frying the prawns)
- 1 heat diffuser (for under the pot of rice)
Ingredients
For prawns/shrimp stock:
- 500 grams prawns cleaned, peeled and deveined (shells and heads reserved)
- 1 medium onion halved
- ½ whole bulb of garlic
- ½ Lemon wedges halved
- 1 inch cinnamon stick
- 1 teaspoon salt
For marinating prawns:
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 2 garlic cloves minced
- 2 teaspoon olive oil or butter
- Salt and pepper to taste
For machboos:
- 1 ¼ cup basmati rice
- 1 tablespoon cooking oil
- 2 teaspoon ghee or butter
- 4 green cardamom
- ½ inch cinnamon stick
- 3 cloves
- 1 loomi (black dried lime)
- 1 small red onion diced finely
- 1 bell pepper chopped
- 1 teaspoon ginger garlic paste 3 garlic and ½ inch ginger
- 3 to 5 green chillies chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 medium-sized tomatoes
- 2 ½ cup stock prepared prawns stock
- Fresh coriander leaves chopped
- salt to taste
- 10 grams butter
For frying prawns or shrimp
- 1 tablespoon cooking oil
- 1 teaspoon ghee or butter
- Fresh coriander leaves
- a squeeze of lemon
Instructions
Prepare Prawns/Shrimp Stock:
- In a large pot, add the prawn shells and heads (reserved from the cleaning) along with the halved onion, garlic bulb, lemon, cinnamon stick, and salt.500 grams prawns, 1 medium onion, ½ whole bulb of garlic, ½ Lemon wedges, 1 inch cinnamon stick, 1 tsp salt
- Cover the ingredients with water and bring to a boil. Reduce the heat and let it simmer for about 20-25 minutes to extract the flavours.
- Strain the stock through a fine sieve and set it aside for later use.
Marinate the Prawns/Shrimp:
- In a mixing bowl, combine the cleaned and deveined prawns with garam masala, turmeric, minced garlic cloves, olive oil, salt, and pepper. Mix well to coat the prawns evenly with the marinade.½ tsp garam masala, ¼ tsp turmeric powder, 2 garlic cloves, 2 tsp olive oil , Salt and pepper to taste
- Allow the prawns to marinate for at least 15-20 minutes. Meanwhile, you can start preparing the ingredients for the rice.
Cook the Basmati Rice:
- Rinse the basmati rice gently until the water runs clear. Soak for 30 minutes in room temp water. Drain the rice and set it aside.1 ¼ cup basmati rice
- In a large pot, heat 1 tablespoon of cooking oil and 2 teaspoons of ghee over medium heat.1 tbsp cooking oil, 2 tsp ghee or butter
- Add the whole spices and sauté for a minute until aromatic.4 green cardamom, ½ inch cinnamon stick, 3 cloves, 1 loomi
- Add the diced onions and sauté until the onions become translucent.1 small red onion
- Add the chopped bell pepper and sauté until they soften.1 bell pepper
- Stir in the ginger garlic paste and green chillies and cook for another minute until the raw smell disappears.1 tsp ginger garlic paste, 3 to 5 green chillies
- Add the roughly chopped tomatoes along with ground spices and mix well to coat the vegetables with the spices. Cook until the tomatoes start to break down. Here, you may add a few tablespoons of prepared stock or water to prevent burning the spices.¼ tsp turmeric powder, 1 tsp coriander powder, 2 medium-sized tomatoes, 1 tsp cumin powder
- Pour in the prepared prawns/shrimp stock (about 2 ½ cups) and bring it to a boil. Then stir in the chopped coriander leaves.2 ½ cup stock, Fresh coriander leaves
- Stir in the drained basmati rice and bring the whole thing to a full boil on medium to high heat. Check the salt and add as needed. Boil until the water reduces and the rice surfaces.salt to taste
- When the rice surfaces, reduce the heat to the lowest, cover the pot with foil and then a lid, and place a heat diffuser below. Let the rice cook for 5 to 8 minutes.
- Open and gently stir the rice, cover again, switch off and let it rest for another 8 to 10 minutes.
- Lastly, add a knob of butter or ghee on top of the rice for added richness.10 grams butter
Fry the Prawns/Shrimp:
- In a separate small pan, heat 1 tablespoon of cooking oil and a knob of butter over medium-high heat.1 tbsp cooking oil, 1 tsp ghee or butter
- Fry a few prawns on medium-high heat for 2 to 3 minutes until they turn golden brown and crispy on both sides.
- Switch off and stir in the freshly chopped coriander leaves and lemon juice.Fresh coriander leaves, a squeeze of lemon
Serve Machboos Rubyan:
- Transfer the prepared Machboos Rubyan to a serving dish. Garnish with fresh coriander leaves and a squeeze of lemon juice for added freshness. Arrange the fried prawns on top of the Machboos. Serve with salted yoghurt or laban and any Arabic salad.
Notes
Remember, cooking times may vary based on your stovetop and the size of the pot, prawns/shrimp, so always keep an eye on the dish to ensure it is cooked to perfection. Enjoy your delicious homemade Machboos Rubyan!
Nutrition
Calories: 613kcal | Carbohydrates: 75.78g | Protein: 42.46g | Fat: 16.69g
