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Machboos rubyan

Machboos rubyan brings fluffy basmati and juicy prawns together.
Warm garlicky spices coat every bite, fragrant and deeply satisfying.
Bright lemon lift and a rich sauce make it feel like comfort food.

dinner ⏱ 145 min 630 kcal / portion 86.0 g carbs / portion (estimated) fishglutenmilk 🔗 Original source

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Machboos rubyan
v7 · rb0e705f985 20260727Z1751 400 g basmati rice 1 kg tiger/king prawn 1 tsp garam masala ¾ tsp turmeric 7 pieces garlic 75 ml olive oil salt to taste black pepper to taste 3 pieces onion 2 pieces lemon 800 ml chicken stock 2 pieces cinnamon stick 2 pieces fresh ginger 1 piece green chilli 40 g fresh coriander 35 g unsalted butter 1½ tbsp fresh dill leaf ¼ tsp chilli flakes 🔪 drain soaked basmati rice into a sieve 🔪 peel and de-vein tiger/king prawns, reserving heads and shells ⏳ mix prawns with garam masala, turmeric, crushed garlic, olive oil, salt and black pepper; refrigerate for marinating 🍳 ⏱ 25 min simmer prawn stock with onion wedges, lemon halves, head of garlic, chicken stock, cinnamon stick and salt 🍳 strain stock; keep warm 🍳 ⏱ 8 min cook chopped onion, green pepper, cardamom and cinnamon stick in olive oil until soft and lightly browned 🍳 ⏱ 1 min cook remaining crushed garlic, minced ginger and green chilli until fragrant 🍳 ⏱ 7 min add remaining garam masala, turmeric, plum tomatoes, coriander and prawn stock; cook until thickened 🍳 stir in rice to coat, then add remaining prawn stock, salt and black pepper; bring to a boil 🍳 ⏱ 15 min cover tightly with foil and lid and cook on low; then rest with lid on for 15 min ⏱ 10 min dot rice with butter and leave until melted through and rice is fluffy ⏱ 12 min brown sliced onion in butter and oil until soft and deeply browned 🍳 ⏱ 3 min cook marinated prawns in two batches with oil until browned and cooked through 🌀 mix prawns with dill, chilli flakes, lemon juice and remaining coriander 🍳 spread rice on a platter, top with browned onions and then prawns; serve warm Machboos Rubyan 🎉 1 piece green pepper 8 pieces cardamom pod 2 tsp ground coriander 2 tsp ground cumin 3 pieces plum tomato ground clove to taste 200 g 333 g ½ tsp ⅛ tsp 6 pieces 15 ml 1 piece 1 piece 1 piece 400 ml 1 piece ½ tsp garam masala ½ tsp turmeric 1 piece 1 piece lemon 1 piece green pepper, cardamom pod 0.5 pieces 0.5 pieces green chilli ground coriander, ground cumin, plum tomato, ground clove 20 g fresh coriander 20 g fresh coriander 18 g unsalted butter ¾ tbsp fresh dill leaf ⅛ tsp chilli flakes ¾ tbsp 2 g 30 ml 15 ml salt black pepper 1 piece 15 ml olive oil
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Preparation steps

  1. drain soaked basmati rice into a sieve
  2. peel and de-vein tiger/king prawns, reserving heads and shells
  3. mix prawns with garam masala, turmeric, crushed garlic, olive oil, salt and black pepper; refrigerate for marinating
  4. simmer prawn stock with onion wedges, lemon halves, head of garlic, chicken stock, cinnamon stick and salt for 25 min
  5. strain stock; keep warm
  6. cook chopped onion, green pepper, cardamom and cinnamon stick in olive oil until soft and lightly browned for about 8 min
  7. cook remaining crushed garlic, minced ginger and green chilli for 1 min until fragrant
  8. add remaining garam masala, turmeric, plum tomatoes, coriander and prawn stock; cook until thickened for about 7 min
  9. stir in rice to coat, then add remaining prawn stock, salt and black pepper; bring to a boil
  10. cover tightly with foil and lid and cook on low for 15 min; then rest with lid on for 15 min
  11. dot rice with butter and leave for 10 min until melted through and rice is fluffy
  12. brown sliced onion in butter and oil until soft and deeply browned for about 12 min
  13. cook marinated prawns in two batches with oil until browned and cooked through for about 3 min per batch
  14. mix prawns with dill, chilli flakes, lemon juice and remaining coriander
  15. spread rice on a platter, top with browned onions and then prawns; serve warm

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