Directions
- 1Cut four onions into wings.
- 2In a pot, heat 1/4 cup of vegetable oil and 1 tablespoon of ghee.
- 3Fry the chopped onions until they soften.
- 4Add 1 teaspoon of salt to the onions to help them release moisture and soften faster.
- 5Prepare 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.
- 6Make a slit in one lime and add it to the pot along with a hot pepper (optional).
- 7Continue frying the onions until they reach a darker than golden-brown color.
- 8Add 3 cloves of minced garlic and 1/2 teaspoon of ginger to the onions.
- 9Sauté for about three minutes.
- 10Remove two tablespoons of the browned onions for garnish.
- 11Add half of the prepared spice mix to the pot.
- 12Stir the spices for about three minutes.
- 13Add one chicken stock cube (optional but recommended for flavor).
- 14Ensure the onions are a shade darker than brown, not burnt.
- 15Add 900 grams of frozen uncooked shrimp.
- 16Add a pinch of cloves (mismār) and an equal amount of allspice (bahār ḥilw).
- 17Add the remaining half of the spice mix to two cups of rice.
- 18Add 1/4 teaspoon of cardamom to the rice.
- 19Gently stir the seasoned rice, which has been soaked for 30 minutes, to avoid breaking the grains.
- 20Add 2 1/4 cups of water to the pot.
- 21Let the shrimp boil for approximately four to five minutes.
- 22Add the seasoned rice to the pot.
- 23Stir gently.
- 24Once the water boils and the surface of the rice dries, cover the pot and cook for 20 minutes on very low heat.
- 25Garnish with a little bit of fresh coriander, the reserved fried onions, and nuts, or raisins if desired.
- 26Serve with dakkous (hot sauce), either homemade or store-bought.
Ingredients
- 900 غرام روبيان غير مطبوخ
- 2 كوبان أرز
- 4 حبات بصل
- 3 فصوص ثوم
- 0.5 ملعقة صغيرة زنجبيل
- 0.25 كوب زيت نباتي
- 1 ملعقة طعام سمنة
- 1 قرن فلفل حار
- 1 حبة لومي
- 1 ملعقة صغيرة ملح
- 1 ملعقة صغيرة بهارات سمك مشكلة
- 0.5 ملعقة صغيرة كركم
- 0.5 ملعقة صغيرة كزبرة
- 0.25 ملعقة صغيرة كمون
- 0.25 ملعقة صغيرة فلفل أسود
- 1 مكعب مكعب مرقة دجاج
- 1 ذرة قرنفل
- 1 ذرة بهار حلو
- 0.25 ملعقة هيل
- 2.25 كوبين و ربع ماء
- 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.
Related recipes
Sheet Pan Chicken Shawarma
Middle Eastern · Dinner
Fattah
Middle Eastern · Dinner
Beef Kofta Karahi
Middle Eastern · Dinner
Shawarma Style Chicken and Rice
Middle Eastern · Dinner
Shawarma
Middle Eastern · Dinner
Carne de Kebab
Middle Eastern · Dinner
Palestinian Fattet Hummus
Middle Eastern · Dinner
Kofta do bandora
Middle Eastern · Dinner
Loaf Pan Chicken Shawarma
Middle Eastern · Dinner
One-Pan Beef and Potatoes
Middle Eastern · Dinner
Smashed Beef Kabob with Cucumber Yogurt
Middle Eastern · Dinner
Лаваш КЕБАБ
Middle Eastern · Dinner