Shrimp Machboos Recipe

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 Try the traditional Arabian shrimp machboos that truly lives up to its reputation Shrimp machboos recipe
Shrimp machboos

Try the traditional Arabian shrimp machboos that truly lives up to its reputation.

Preparation Time: 20 minutes approximately
Cooking Time: 2 hours approximately
Serves: 8 persons

All you need

Shrimps Cooking

1kg whole shrimps
30g dried coriander
1 clove garlic
al alali Ground Cinnamon
2 cloves
al alali Ground Black Pepper
2 cardamom
1/4 tsp. turmeric
1/4 tsp. baharat spice
2 dried black limes


1/3 cup al alali Cut Green Beans
2 cups al alali Onion Flakes
al alali Tomato Paste
1 green chili pepper
2 tbsps. vegetable oil
2 cloves garlic
1/2 tsp. salt
1 tsp. baharat spice
1 tsp. dried black lime powder


4 cups basmati rice
4 tbsps. vegetable oil
1 cinnamon stick
2 cloves
al alali Ground Black Pepper
5 saffron threads
1/4 cup rosewater
Salt to taste


  1. Soak the saffron threads in rosewater until saffron releases its color
  2. In a medium saucepan, add shrimps, add water until shrimps are covered
  3. Boil shrimps and remove the foam that forms at the water surface
  4. Add the remaining ingredients from the list of shrimp cooking. Sprinkle salt and boil for 3 minutes. Drain and keep broth aside
  5. Boil the al alali Cut Green Beans for two minutes, drain and keep broth aside
  6. In a saucepan, roast onions until tender and brown color
  7. Mix the remaining ingredients from the stuffing list with the boiled green beans and the cooked shrimps. Mix well, cook for 10 minutes
  8. Sprinkle the saffron flavoured rosewater on the mix. Cover the saucepan and let it simmer for 5 minutes. Set aside
  9. In the pan, add rice and vegetable oil
  10. Add the saved broths along with some water, boil for 3 minutes
  11. Add cinnamon, al alali Ground Black Pepper and clove to the rice. Cover the pan and simmer for 15 minutes
  12. Remove some rice from the middle, leaving rice at the bottom and sides of the saucepan
  13. Add stuffing along with the shrimps in the centre of the pan
  14. Sprinkle the remaining rosewater over the rice
  15. Cover the pan and heat it on a low flame for 30 minutes
  16. Serve rice with the shrimps on top and enjoy!

Source: alalali

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