Ingrédients
- Shrimp, cleaned and well washed1 kilogram
- Bunch of coriander1 cup
- Clove of garlic, crushed1 clove
- Cinnamon stick1 stick
Clou de girofle2 clove- Black peppercorns3 corn
- Cardamom pods, partially opened2 pods
- Teaspoon of turmeric1 teaspoon
- Spices, to taste1 teaspoon
- Dried black lime (loomi)2 pieces
Haricots verts1 cup- Onion, chopped2 cup
- Large tomato, chopped1 piece
- Green chili, chopped1 piece
Huile Végétale2 tablespoon- Clove of garlic, minced2 clove
- Teaspoon of salt0.5 teaspoon
- Teaspoon of spices1 teaspoon
- Teaspoon of loomi powder1 teaspoon
- Basmati rice, washed and drained4 cup
- Huile Végétale4 tablespoon
- Cinnamon stick1 stick
- Clou de girofle2 clove
- Black peppercorns3 corn
- Bunch of saffron1 bunch
Eau de rose0.3 cup- Salt to taste1
Mesures
- 1
Soak the saffron in rose water and set aside until it releases its color.
5 minutesMatériel requis:🍳Bowl - 2
To cook the shrimp, place them in a medium-sized pot and cover with water, bringing it to a boil while carefully removing any foam that appears on the surface.
5 minutesMatériel requis:
Marmite - 3
Add the remaining ingredients needed to cook the shrimp, and add salt to taste, then boil for 3 minutes.
3 minutes - 4
Strain the shrimp and set aside, keeping the broth for later use.
2 minutesMatériel requis:
Passoire - 5
To prepare the filling, boil the green beans until tender. Drain, set aside, and keep the water for later use.
5 minutes - 6
Sauté the onion in the pot used to boil the shrimp. Add water when the onion sticks to the pot. Continue stirring until the onion is soft and brown.
5 minutes - 7
Add the remaining filling ingredients (vegetable oil, crushed garlic, spices, green chili, ground dried black lime, tomato) along with the boiled green beans and boiled shrimp. Stir the ingredients well and cook for 10 minutes.
10 minutes - 8
Sprinkle some of the rose water in which the saffron was soaked, then cover the pot and let it cook for another 5 minutes before transferring the ingredients to another bowl and setting aside.
5 minutes - 9
Use the same pot to boil the rice, add vegetable oil and rice, and stir until the rice absorbs the oil.
5 minutesMatériel requis:Marmite - 10
Add the shrimp broth and the water from boiling the green beans along with some water, ensuring the total liquid added is 6 cups. Bring to a boil for 3 minutes.
3 minutes - 11
Add the cinnamon, black pepper, and clove, and let the pot simmer covered for 15 minutes.
15 minutes - 12
Finally, hollow out some rice from the center of the pot, leaving rice at the bottom and sides, and place the shrimp filling in the hollow, then cover with the rice that was removed from the center. Sprinkle the remaining rose water in which the saffron was soaked. Cover the pot and let it simmer on low heat for at least 30 minutes.
30 minutes - 13
When the dish is cooked, carefully lift the rice covering the shrimp and remove the cooked shrimp, setting it aside, then transfer the rice to a serving dish and place the shrimp on top.
5 minutes
Faits nutritionnels
Clou de giroflepour 100gHaricots vertspour 100gHuile Végétalepour 100gHuile Végétalepour 100gClou de giroflepour 100gEau de rosepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.