Shrimp with Rice for Connoisseurs

خلود سعيدChef

Ingredients

• 1 kilogram of shrimp (prawns), with shell, washed, and head removed
  1 kilogram
• 1/2 tablespoon turmeric
  0.5 tablespoon
• 3 onions, chopped
  3 piece
• 3 cloves of garlic
  3 clove
• 1 green bell pepper, chopped
  1 piece
• 1/4 cup coriander, chopped
  0.3 cup
• 4 tablespoons vegetable oil
  4 tablespoon
• 1/2 teaspoon fresh ginger
  0.5 teaspoon
• 1 teaspoon dried lime powder
  1 teaspoon
• 1 1/2 teaspoons spices
  1.5 teaspoon
• 1/4 teaspoon ground cardamom
  0.3 teaspoon
• 1/4 tablespoon turmeric
  0.3 tablespoon
• Some saffron threads
  0
• 1/4 cup rose water
  0.3 cup
• 3 cups rice, washed and soaked in cold water with a pinch of salt
  3 cup
• 1 onion, sliced
  1 piece
• 3 tablespoons vegetable oil
  3 tablespoon
• 1 stick of cinnamon
  1 stick
• 2 cloves
  2 clove
• 3 black peppercorns
  3 piece
• 4 cardamom pods, partially opened
  4 piece
• Salt to taste
  0

Steps

1. 1

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

   5 min
2. 2

   To cook the shrimp, place it in a pot with turmeric and some salt. Cover with water and let it boil until well cooked.

   Required Tools:

   Pot

   5 min
3. 3

   When the shrimp turns orange, immediately remove it from the boiling water, drain, and reserve the broth for later use. Then remove the black thread from the shrimp and leave it in the strainer.

   Required Tools:

   Strainer

   5 min
4. 4

   To prepare the filling, mash the garlic with ginger and green bell pepper and set aside.

   Required Tools:

   Mixing Bowl

   5 min
5. 5

   Sauté the chopped onion and dried lime until the onion is soft and brown. Add some water if the onion sticks to the bottom of the pot.

   Required Tools:

   Pot

   5 min
6. 6

   Add the garlic mixture and the remaining filling ingredients (spices, salt, cardamom, turmeric, vegetable oil, and coriander), and stir the mixture for a few minutes before adding the shrimp to the filling and stirring for three minutes.

   5 min
7. 7

   Sprinkle some of the rose water and saffron mixture, then cover the pot and let it cook for a few minutes, then remove from heat.

   Required Tools:

   Pot

   5 min
8. 8

   To prepare the rice, combine the shrimp broth with some boiling water so that the total liquid is 6 cups. Then add the cardamom pods, cinnamon, black pepper, and clove. Bring the mixture to a boil, then add salt to taste.

   Required Tools:

   Pot

   5 min
9. 9

   Add the rice and stir for a few minutes to prevent sticking, and boil until the rice is half cooked for about ten minutes, then drain and return to the same pot.

   5 min
10. 10

    Meanwhile, sauté the sliced onion in 3 tablespoons of vegetable oil, then mix with the filling and shrimp.

    Required Tools:

    Pot

    5 min
11. 11

    Finally, empty some rice from the center of the pot, leaving rice at the bottom and sides, place the filling and shrimp in the gap, then cover with the rice that was emptied from the center. Sprinkle the remaining rose water that the saffron soaked in. Cover the pot and let it simmer on low heat for 30 to 45 minutes.

    Required Tools:

    Pot

    45 min
12. 12

    When the dish is cooked, remove the rice that covered the shrimp and set the shrimp aside, then transfer the rice to a serving dish and garnish with the shrimp.

    5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags