Shrimp Kabsa – Arabian Fragrant Rice
Recipes are simple
Recipes are simple
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 30 min
  • 700 gms medium to large sized shrimp. I used tiger prawns.
  • 3 cups basmati rice
  • 2 tomatoes, to be boiled
  • 1 tomato, chopped
  • 1 Tbsp tomato paste (concentrate)
  • 2 large red onions, chopped finely
  • 3 generous tsp ginger, chopped finely
  • 3 generous tsp garlic, chopped finely
  • 1 small bunch of fresh coriander, chopped
  • 3 generous Tbsp fresh mint leaves, chopped
  • 1 dried / black lime (LUMI)
  • 1 chicken bouillon cube (knorr)
  • ¼ cup plus 2 Tbsp oil (sunflower, corn oil, rice bran etc..)
  • 1-2 Tbsp unsalted butter
  • 5 ¼ cups hot boiled water
  • 2 tsp salt or to taste
  • optional: toasted pine nuts for garnish
  • 1 Tbsp onion, chopped
  • 3 large cloves garlic
  • same amount ginger as garlic
  • 1 long mild green chilli
  • ½ tsp salt
  • dried/ black lime powder (preferred – but if unavailable use ½ tsp lime juice)
  • ½ red chilli powder (kashmiri)
  • 1 tsp coriander powder
  • ¾ tsp chilli flakes
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 2 dried bay leaves
  • 8 cloves
  • 8 cardamom pods
  • 2 small sticks of cinnamon

Instructions

Comments

Log in or Register to write a comment.