Shrimp Biryani Recipe

Photo: Shrimp Biryani Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Shrimp Biryani Recipe.  Enjoy the good taste of Arabic Food and learn how to make Shrimp Biryani.

Cuisine: Arabic
Category: Arabian Gulf
Serves: 8 persons
Difficulty: Medium
Cost: Medium

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes

Ingredients

2 cups basmati rice or 400 g

2 tablespoons vegetable oil

2 medium onion or 250 g, finely sliced

2 medium onion or 250 g, finely chopped

500 g shrimp, peeled, raw, de-shelled & de-veined

2 tablespoons tomato paste

4 cloves garlic, crushed

1 cup fresh dill or 50 g, finely chopped

3 tablespoons curry powder

2 cinnamon sticks

5 whole cardamom pods

3 cubes MAGGI® Chicken Bouillon or 30 g

½ cup water or 125 ml, hot

2 cups coriander leaves or 100 g, roughly chopped

6 cups water or 1½ liters

2 tablespoons ghee

1 tablespoon saffron, powder

pinch of salt

pinch of ground pepper

Preparation

Wash and Soak rice in cold water and set aside for 30 min.

In a large pot, heat vegetable oil, fry sliced onions till golden brown, remove and set aside.

In the same pot on medium high heat fry chopped onions till golden, add shrimp and sauté till pink (about 4-5 minutes), add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, MAGGI® Chicken Bouillon , and Water and bring to a simmer. Add chopped fresh coriander leaves and remove from pot and set aside.

In the same pot, bring to boil 1.5 liters of water, place rice and cook until rice is ¾ cooked (andante).

Drain rice in a colander and discard excess water.

Melt Ghee on the bottom of the same pot; add a layer of strained rice, followed by a layer of shrimp and onion mixture and a sprinkle of Saffron powder. Follow this step until all the rice and shrimp sauce is used.

Steam rice and shrimp on med-low heat until rice is fully cooked (about 20 minute).

Gently fluff cooked rice ensuring even distribution of rice and shrimp.

Serve on a large plate, and garnished with fried sliced onions.

Nutritional Information

Energy :     342.00 Kcal
Protein :     18.00 g
Carbohydrate :     52.00 g
Fats :     6.90 g 

More Arabic Food Recipes:

Chicken biryani
Lamb Shank Okra Tajine
Lamb Rack With Maghrabia Biryani (served with Torlly)
Iraqi Biryani
Loubia bi Zayt
Aubergine and Chickpea Stew – Syrian Moussaka

Save and share Shrimp Biryani Recipe 

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Fish Maglouba Recipe - How to Make Fish Maglouba

Photo: Fish Maglouba recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Fish Maglouba recipe.  Enjoy the good taste of Arabic Food and learn how to make Fish Maglouba. 

Cuisine: Arabic
Category: Arabian Gulf
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 20 minutes
Cooking time : 1 hour

Ingredients

2 cups basmati rice or 400 g, washed and rinsed

2 teaspoons ground cardamom

2 teaspoons dried lime powder

2 teaspoons ground cloves

2 teaspoons arabic mixed spicess

2 medium eggplants or 500 g, cut into round slices

2 teaspoons salt

1 cup vegetable oil or 250 ml, for deep frying

4 pieces butter

1 small cauliflower or 400 g, cut into medium florets

600 g hammour, cut into 5-10cm pieces

1 medium onion or 100 g, finely chopped

6 cloves garlic, crushed

2 cubes MAGGI® Chicken Bouillon or 20 g

2 cups water or 500 ml, hot

1 tablespoon vegetable oil

1 medium onion or 100 g, sliced and fried for garnishing

1/3 cup pine nut or 50 g, lightly toasted

Preparation

Combine all spices and gently mix together with wet rice, allow to sit for 15 min.

Peel and cut eggplants into 2cm thick slices, dredge with salt and allow juices to draw. Heat vegetable oil in a pan, pat-dry eggplants and fry on both sides until golden brown.

In a Non-Stick rice pot, melt half of the butter, lightly fry cauliflower florets until golden, but not fully cooked, remove and set aside. Using the same pot, gently fry fish until golden but not fully cooked. Remove and set aside.

On medium heat, using the same pot, melt the remaining butter, add Chopped onions, and Garlic and sauté until onions are translucent, sprinkle ½ cup of the rice (with the spices) on top and mix gently. Layer fried eggplant pieces, then ½ of the fried fish pieces, and layer with another 1-cup of rice, layer the fried cauliflower and the remaining fried fish and cover with the remaining rice. Flatten the rice surface in the pot.

Dissolve MAGGI® Chicken Bouillon cubes in 500ml of hot water and pour over the rice. Cover and cook on medium low heat until rice is cooked (about 25 min).

In a separate frying pan fry sliced onions and pine seeds in vegetable oil until golden brown.

To serve, carefully turn the content of the pot upside down onto a large plate, garnish with fried onion slices and pine seeds and serve hot.

Serving tips : Serve with salad or lemon wedges to compliment the fish.

Nutritional Information

Energy : 705.00 Kcal
Protein : 29.00 g
Carbohydrate : 71.00 g
Fats : 35.00 g  

Source Nestle Family 

More Arabic Food Recipes: 

Maqluba
Syrian Okra and Meat Stew
Bamyeh bil zayt
Saudi Kabsa Recipe 
Chicken biryani 
Lamb Rack With Maghrabia Biryani (served with Torlly)   

Save and share Fish Maglouba recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Rice with Tomato Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Rice with Tomato Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Rice with Tomato. 

Preparation time :     15 minutes
Cooking time :     25 minutes

Ingredients (serves 6 persons)

2 tablespoons vegetable oil, or ghee
2 medium onions or 300 g, finely chopped
4 small tomatoes or 400 g, peeled and chopped
1 teaspoon ground turmeric
1 bay leaf
4 whole cardamom pods
1 teaspoon coriander seeds, dried
½ teaspoon ground black pepper
2 cloves garlic, peeled
4 cubes MAGGI® Chicken Bouillon
3 cups basmati rice or 600 g
5 cups water or 1250 ml

Preparation

Heat oil in a pot and sauté onions for 6 minutes.

Add tomatoes, turmeric powder, bay leave, cardamom pods, coriander seeds, black pepper, garlic gloves, MAGGI® Chicken Bouillon cubes, and Basmati rice. Mix well and cook for 3 minutes.

Pour water and cover the pot. Cook rice for 20 minutes or until it is well done.

Serving tips : Serve the rice with any grilled fish, chicken or meat dish.

Nutritional Information

Preparation time :     15 minutes
Cooking time :     25 minutes
Fats :     6.10 g
Protein :     9.30 g
Carbohydrate :     92.00 g
Energy :     457.00 Kcal

Save and share Rice with Tomato Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.