Traditional Mashboos with Shrimp

مصطفى ترشيشيCuisinier

Ingrédients

• Shrimp, cleaned and well washed
  1 kilogram
• Bunch of coriander
  1 cup
• 1 clove of garlic, crushed
  1 clove
• 1 stick of cinnamon
  1 stick
• 2 cloves
  2 clove
• 3 black peppercorns
  3 corn
• 2 cardamom pods, partially opened
  2 corn
• 0.33 teaspoon turmeric
  0.3 teaspoon
• Spices, to taste
  1 teaspoon
• 2 dried black lime (loomi)
  2 corn
• 0.33 cup green beans
  0.3 cup
• 2 cups chopped onion
  2 cup
• 1 large tomato, chopped
  1 piece
• 1 green chili, chopped
  1 piece
• 2 tablespoons vegetable oil
  2 tablespoon
• 2 cloves of garlic, minced
  2 clove
• 0.5 teaspoon salt
  0.5 teaspoon
• 1 teaspoon spices
  1 teaspoon
• 1 teaspoon loomi powder
  1 teaspoon
• 4 cups basmati rice, washed and drained
  4 cup
• 4 tablespoons vegetable oil
  4 tablespoon
• 1 stick of cinnamon
  1 stick
• 2 cloves
  2 clove
• 3 black peppercorns
  3 corn
• 1 bunch of saffron
  1 bunch
• 0.25 cup rose water
  0.3 cup
• Salt to taste
  1

Mesures

1. 1

   Soak the saffron in rose water and set aside until it releases its color.

   5 minutes
2. 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.

   Matériel requis:

   Marmite

   5 minutes
3. 3

   Add the remaining ingredients needed to cook the shrimp, and add salt to taste, then boil for 3 minutes.

   3 minutes
4. 4

   Strain the shrimp and set aside, keeping the broth for later use.

   Matériel requis:

   Passoire

   2 minutes
5. 5

   To prepare the filling, boil the green beans until tender. Strain, set aside, and keep the water for later use.

   5 minutes
6. 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.

   Matériel requis:

   Marmite

   5 minutes
7. 7

   Add the remaining filling ingredients (vegetable oil, crushed garlic, spices, green chili, ground dried black lime, tomatoes) along with the boiled green beans and boiled shrimp. Stir the ingredients well and cook for 10 minutes.

   10 minutes
8. 8

   Sprinkle some of the rose water that the saffron was soaked in, 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. 9

   Use the same pot to boil the rice, add vegetable oil and rice, and stir until the rice absorbs the oil.

   Matériel requis:

   Marmite

   5 minutes
10. 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. 11

    Add the cinnamon, black pepper, and cloves, and let the pot cover on the heat for 15 minutes.

    15 minutes
12. 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 hollowed out. Sprinkle the remaining rose water that the saffron was soaked in. Cover the pot and let it simmer on low heat for at least 30 minutes.

    30 minutes
13. 13

    When the dish is cooked, carefully lift the rice covering the shrimp and set the cooked shrimp aside, then transfer the rice to a serving dish and place the shrimp on top.

    5 minutes

Faits nutritionnels

* 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.

Caractéristiques et étiquettes diététiques