Again looking for idea recipes traditional shrimp machboos that are interesting? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious traditional shrimp machboos should had aroma and taste that able provoke our taste buds.

There are several things that more or less affect the taste quality of traditional shrimp machboos, first from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare traditional shrimp machboos good home, because as long as you know the trick, this dish is could become treat special

Ingredients and seasonings used for make

1. Prepare Shrimps Cooking
2. Use 1 kg whole shrimps, cleaned and washed thoroughly
3. Prepare 30 g dried coriander, equivalent to 1/2 bundle
4. Prepare 1 clove garlic, sliced
5. Use 1 cinnamon stick
6. Take 2 cloves
7. Prepare 3 black pepper grain
8. Take 2 cardamom pods, partly opened
9. Take 1/4 teaspoon turmeric
10. Use 1/4 teaspoon baharat spice
11. Prepare 2 dried black limes, loomi
12. Prepare Stuffing
13. Use 5/16 cup green beans
14. Prepare 2 cups onions, chopped
15. Prepare 1 large tomato, chopped
16. Prepare 1 green chili pepper, chopped
17. Take 2 tablespoons vegetable oil
18. Use 2 cloves garlic, crushed
19. Prepare 1/2 teaspoon salt
20. Prepare 1 teaspoon baharat spice
21. Prepare 1 teaspoon dried black lime powder, loomi
22. Prepare Rice
23. Prepare 4 cups basmati rice, rinsed
24. Prepare 4 tablespoons vegetable oil
25. Take 1 cinnamon stick
26. Take 2 clove
27. Prepare 3 black pepper grain
28. Use 5 saffron threads
29. Prepare 1/4 cup rosewater
30. Prepare salt to taste

To the pan add baharat, tomatoes, coriander, salt, pepper and turmeric. Tomato Sauce and Rice For Machboos Prep your ingredients: Chop the onion. Combine ginger, garlic and green pepper in one bowl. Mix baharat and turmeric in another bowl.

How to make:process Traditional Shrimp Machboos:

1. Soak the saffron threads in the rosewater and set aside for the saffron to release its color.
2. To cook the shrimps, put them in a medium saucepan and cover them with water. Boil and remove the foam that forms at the surface.
3. Add in the remaining ingredients for the shrimp cooking.Season with salt. Boil for 3 minutes.
4. Drain the shrimps, set aside and save the broth to use later.
5. To prepare the stuffing, start by boiling the green beans until soft. Drain, set aside and save the broth to use later.
6. Roast the onions in the same saucepan that you cooked the shrimp in. Add water when the onions stick to the pan. Continue to stir until the onions becomes tender and brown.
7. Add the remaining ingredients for the stuffing vegetable oil, crushed garlic, baharat, green pepper, dried black lemon powder,and tomato along with the boiled green beans and the cooked shrimps. Stir well and cook for 10 minutes.
8. Drizzle with some of the rosewater in which the saffron was soaked. Cover and simmer for another 5 minutes then remove from the pan and set aside.
9. To cook the rice, use the same saucepan from before, add in vegetable oil and rice. Stir, until the rice grains are coated with oil.
10. Add the reserved broth from the shrimps and green beans along with some water. The total amount of liquid to be added should be 6 cups. Boil for 3 minutes.
11. Add the cinnamon, black pepper, and clove. Simmer covered for at least 15 minutes.
12. Finally, take out some rice from the middle of the saucepan leaving rice at the bottom and the sides of the saucepan. Put the stuffing with the shrimps in the hole created in the middle and cover with the rice you took out. Sprinkle the remaining saffron rosewater. Cover and leave on very low heat for a minimum of 30 minutes.
13. When done, remove the rice you covered the shrimp with and take out the shrimps carefully and set aside, then move the rice to a serving platter and place the shrimps on top.
14. Done and ready to serve!

Combine tomatoes, loomi, cardamom, cinnamon and cloves in another bowl. Heat the oil in a large pan over medium-high flame and fry the chicken pieces on both sides until the skin is brown and crispy. First was a mezze starter, and then came the giant shrimp machboos, a traditional Arabian Gulf dish of rice and dried lemons and spices, and without a doubt the biggest shrimp / prawns I've ever had on an airplane. Below are the list of important spices for Machboos Cumin Coriander Curry Cloves Cinnamon Cardamom Pods Bay Leaf Black Lemon or Black Lime Turmeric These spices mentioned above are commonly used in Arabic and in South Asian food recipes which can be found in Middle Eastern or Indian grocery stores. Al machboos is a dish made of red meat, chicken or shrimp boiled in stock with spices and dried lime powder, or loomi.

me, the simple preparation of Traditional Shrimp Machboos above can help you prepare dishes that are delicious for family/friends Hope it’s useful and good luck!