صيادية الروبيان

30 mins
Serves 1
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Directions

  1. 1Cut four onions into wings.
  2. 2Cut four onions into wings.
  3. 3Cut four onions into wings.
  4. 4In a pot, heat 1/4 cup of vegetable oil and 1 tablespoon of ghee.
  5. 5In a pot, heat 1/4 cup of vegetable oil and 1 tablespoon of ghee.
  6. 6In a pot, heat 1/4 cup of vegetable oil and 1 tablespoon of ghee.
  7. 7Fry the chopped onions until they soften.
  8. 8Fry the chopped onions until they soften.
  9. 9Fry the chopped onions until they soften.
  10. 10Add 1 teaspoon of salt to the onions to help them release moisture and soften faster.
  11. 11Add 1 teaspoon of salt to the onions to help them release moisture and soften faster.
  12. 12Add 1 teaspoon of salt to the onions to help them release moisture and soften faster.
  13. 13Prepare the fish spice mix by combining 1 teaspoon of mixed fish spices, 1/2 teaspoon of turmeric, 1/2 teaspoon of coriander, 1/4 teaspoon of cumin, and 1/4 teaspoon of black pepper.
  14. 14Prepare the fish spice mix by combining 1 teaspoon of mixed fish spices, 1/2 teaspoon of turmeric, 1/2 teaspoon of coriander, 1/4 teaspoon of cumin, and 1/4 teaspoon of black pepper.
  15. 15Prepare the fish spice mix by combining 1 teaspoon of mixed fish spices, 1/2 teaspoon of turmeric, 1/2 teaspoon of coriander, 1/4 teaspoon of cumin, and 1/4 teaspoon of black pepper.
  16. 16Make a slit in one lime and add it to the pot along with a hot pepper (optional).
  17. 17Make a slit in one lime and add it to the pot along with a hot pepper (optional).
  18. 18Make a slit in one lime and add it to the pot along with a hot pepper (optional).
  19. 19Continue frying the onions until they reach a darker than golden-brown color.
  20. 20Continue frying the onions until they reach a darker than golden-brown color.
  21. 21Continue frying the onions until they reach a darker than golden-brown color.
  22. 22Add 3 cloves of minced garlic and 1/2 teaspoon of ginger to the onions.
  23. 23Add 3 cloves of minced garlic and 1/2 teaspoon of ginger to the onions.
  24. 24Add 3 cloves of minced garlic and 1/2 teaspoon of ginger to the onions.
  25. 25Sauté for about three minutes.
  26. 26Sauté for about three minutes.
  27. 27Sauté for about three minutes.
  28. 28Remove two tablespoons of the browned onions for garnish.
  29. 29Remove two tablespoons of the browned onions for garnish.
  30. 30Remove two tablespoons of the browned onions for garnish.
  31. 31Add half of the prepared spice mix to the pot.
  32. 32Add half of the prepared spice mix to the pot.
  33. 33Add half of the prepared spice mix to the pot.
  34. 34Stir the spices for about three minutes.
  35. 35Stir the spices for about three minutes.
  36. 36Stir the spices for about three minutes.
  37. 37Add one chicken stock cube (optional but recommended for flavor).
  38. 38Add one chicken stock cube (optional but recommended for flavor).
  39. 39Add one chicken stock cube (optional but recommended for flavor).
  40. 40Ensure the onions are a shade darker than brown, not burnt.
  41. 41Ensure the onions are a shade darker than brown, not burnt.
  42. 42Ensure the onions are a shade darker than brown, not burnt.
  43. 43Add 900 grams of frozen uncooked shrimp.
  44. 44Add 900 grams of frozen uncooked shrimp.
  45. 45Add 900 grams of frozen uncooked shrimp.
  46. 46Add a pinch of cloves (mismār) and an equal amount of allspice (bahār ḥilw).
  47. 47Add a pinch of cloves (mismār) and an equal amount of allspice (bahār ḥilw).
  48. 48Add a pinch of cloves (mismār) and an equal amount of allspice (bahār ḥilw).
  49. 49Add the remaining half of the spice mix to two cups of rice.
  50. 50Add the remaining half of the spice mix to two cups of rice.
  51. 51Add the remaining half of the spice mix to two cups of rice.
  52. 52Add 1/4 teaspoon of cardamom to the rice.
  53. 53Add 1/4 teaspoon of cardamom to the rice.
  54. 54Add 1/4 teaspoon of cardamom to the rice.
  55. 55Gently stir the seasoned rice, which has been soaked for 30 minutes, to avoid breaking the grains.
  56. 56Gently stir the seasoned rice, which has been soaked for 30 minutes, to avoid breaking the grains.
  57. 57Gently stir the seasoned rice, which has been soaked for 30 minutes, to avoid breaking the grains.
  58. 58Add 2 1/4 cups of water to the pot.
  59. 59Add 2 1/4 cups of water to the pot.
  60. 60Add 2 1/4 cups of water to the pot.
  61. 61Let the shrimp boil for approximately four to five minutes.
  62. 62Let the shrimp boil for approximately four to five minutes.
  63. 63Let the shrimp boil for approximately four to five minutes.
  64. 64Add the seasoned rice to the pot.
  65. 65Add the seasoned rice to the pot.
  66. 66Add the seasoned rice to the pot.
  67. 67Stir gently.
  68. 68Stir gently.
  69. 69Stir gently.
  70. 70Once the water boils and the surface of the rice dries, cover the pot and cook for 20 minutes on very low heat.
  71. 71Once the water boils and the surface of the rice dries, cover the pot and cook for 20 minutes on very low heat.
  72. 72Once the water boils and the surface of the rice dries, cover the pot and cook for 20 minutes on very low heat.
  73. 73Garnish with a little bit of fresh coriander, the reserved fried onions, and nuts, or raisins if desired.
  74. 74Garnish with a little bit of fresh coriander, the reserved fried onions, and nuts, or raisins if desired.
  75. 75Garnish with a little bit of fresh coriander, the reserved fried onions, and nuts, or raisins if desired.
  76. 76Serve with dakkous (hot sauce), either homemade or store-bought.
  77. 77Serve with dakkous (hot sauce), either homemade or store-bought.
  78. 78Serve with dakkous (hot sauce), either homemade or store-bought.

Ingredients

  • 900 غرام روبيان غير مطبوخ
  • 900 غرام روبيان غير مطبوخ
  • 900 غرام روبيان غير مطبوخ
  • 2 كوبان أرز
  • 2 كوبان أرز
  • 2 كوبان أرز
  • 4 حبات بصل
  • 4 حبات بصل
  • 4 حبات بصل
  • 3 فصوص ثوم
  • 3 فصوص ثوم
  • 3 فصوص ثوم
  • 0.5 ملعقة صغيرة زنجبيل
  • 0.5 ملعقة صغيرة زنجبيل
  • 0.5 ملعقة صغيرة زنجبيل
  • 0.25 كوب زيت نباتي
  • 0.25 كوب زيت نباتي
  • 0.25 كوب زيت نباتي
  • 1 ملعقة طعام سمنة
  • 1 ملعقة طعام سمنة
  • 1 ملعقة طعام سمنة
  • 1 قرن فلفل حار
  • 1 قرن فلفل حار
  • 1 قرن فلفل حار
  • 1 حبة لومي
  • 1 حبة لومي
  • 1 حبة لومي
  • 1 ملعقة صغيرة ملح
  • 1 ملعقة صغيرة ملح
  • 1 ملعقة صغيرة ملح
  • 1 ملعقة صغيرة بهارات سمك مشكلة
  • 1 ملعقة صغيرة بهارات سمك مشكلة
  • 1 ملعقة صغيرة بهارات سمك مشكلة
  • 0.5 ملعقة صغيرة كركم
  • 0.5 ملعقة صغيرة كركم
  • 0.5 ملعقة صغيرة كركم
  • 0.5 ملعقة صغيرة كزبرة
  • 0.5 ملعقة صغيرة كزبرة
  • 0.5 ملعقة صغيرة كزبرة
  • 0.25 ملعقة صغيرة كمون
  • 0.25 ملعقة صغيرة كمون
  • 0.25 ملعقة صغيرة كمون
  • 0.25 ملعقة صغيرة فلفل أسود
  • 0.25 ملعقة صغيرة فلفل أسود
  • 0.25 ملعقة صغيرة فلفل أسود
  • 1 مكعب مكعب مرقة دجاج
  • 1 مكعب مكعب مرقة دجاج
  • 1 مكعب مكعب مرقة دجاج
  • 1 ذرة قرنفل
  • 1 ذرة قرنفل
  • 1 ذرة قرنفل
  • 1 ذرة بهار حلو
  • 1 ذرة بهار حلو
  • 1 ذرة بهار حلو
  • 0.25 ملعقة هيل
  • 0.25 ملعقة هيل
  • 0.25 ملعقة هيل
  • 2.25 كوبين و ربع ماء
  • 2.25 كوبين و ربع ماء
  • 2.25 كوبين و ربع ماء
  • 1 قليل كزبرة خضراء
  • 1 قليل كزبرة خضراء
  • 1 قليل كزبرة خضراء

Equipment

طنجرةسكينة

Tips

  • Use sharp knife to cut onions to avoid tearing.
  • Cook onions until they are darker than golden brown, almost brown but not burnt.
  • Add salt to onions to help them soften and release water quickly.
  • Marinating rice with spices directly before cooking enhances flavor.
  • Soak rice for 30 minutes before cooking.
  • Stir rice gently to prevent breaking the grains.