Murabyan - A one pot Rice and Shrimp Dish
If you love one pot rice recipes, then this one is a must try! The aroma that lingered in the whole house when I made Murabyan was exceptional! Murabyan originates from Kuwait, where seafood is abundantly available. My friend from Jordan told me that Rubyan means shrimps and Murabyan means made with a lot of shrimps.
The masala is prepared by making a tomato based gravy with a lot of spices, to which you add your rubyan (and shrimps), and then add in your rice and cook until the flavors marry each other. Murabyan is usually paired with Dakoos (a tomato based gravy).
One fine day, I was going to make the normal Chemmeen Chor (Shrimp rice) that I usually prepare at home. I wanted to try preparing something out of the box like I always like to do! teehee.. What distinguishes Murabyan from the normal shrimp rice, is the use of Dill leaves. It has a very distinct smell and texture, yet very refreshing. I love to add it in my soups, potato stir fry, rice recipes, etc. This may not be the authentic Murabyan recipe, but it definitely is delicious.
Let's make this aromatic, and delicious one pot rice!
Ingredients: (makes for 5-6 people)
- 1 medium Onion, chopped
- 1 tbsp Ghee + 1 tbsp to be added with shrimps
- 2 tbsp Vegetable Oil
- 1 tbsp Ginger Garlic Paste
- 250 gms Med Sized Shrimps, cleaned and deviened
- 2-3 tsp Tomato Paste
- Handful of chopped Coriander leaves
- Handful of chopped Dill leaves
- 1 dry black lemon
- Maggi Chicken cube (optional)
- 3 cups Basmati Rice
- 4 1/2 cups water (including the stock water)
Spices:
- 1/4 tsp Turmeric Powder
- 1 tsp Black Pepper Powder
- 1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- 1/4 Cardamom Powder
- 1/2 tsp Cumin Powder
- 1/4 tsp Sumac Powder (Optional)
- 1 tsp Garam Masala/ All spice Powder
Instructions:
- In a large cooking pot, add in your ghee and vegetable oil.
- Wet your chopped onions in the ghee+oil. Keep sautéing until your onions are almost going to caramelize.
- Add in your cleaned shrimps, and add salt to taste.
- Pour in a dash of ghee to bring out the flavors of the shrimps.
- Next, add your spices (mentioned under Spices) to your prawns and Sautee well for a minute on low heat.
- Pour in half a glass of water to the spices and mix well to form a gravy kind of consistency.
- Next add in 2-3 tsp Tomato paste and a dry lemon
- Cook well until the gravy thickens.
- Now, add in your chopped coriander and dill leaves.
- Set aside some of your cooked Rabyan (shrimps).
- In the leftover shrimps that is in the pot, add water required for cooking the rice. Add salt if required. Check my tips on cooking basmati rice.
- Next add rice to the water and break the chicken cube to pieces and drop to the water (make sure the cube has dissolved).
- Cover and cook for around 25 minutes.
- Now top off with the reserved shrimps and masala and allow to dum by placing a foil on simmer for 15 minutes to 30 minutes.
- Garnish with chopped coriander leaves and you are ready to serve Murabyan with daqoos (a sauce made using tomato, garlic and other spices).
Daqoos Recipe:
Daqoos, A Kuwaiti Tomato based Sauce that is usually served with rice.
- 2 Tomatoes, blended
- 1 Green Chilli
- 2 Garlic cloves, minced
- 1/4 tsp black pepper, freshly ground
- 2 tsp Tomato paste
- 2 tbsp Olive oil/ Veg oil
- Salt, as required
- Sugar, a pinch
Instructions:
- In a sauce pan, add in your oil. Nex add in your minced garlic, once the raw aroma disappears, add in your blended tomatoes, green chilli, and tomato paste, mix well for 2 minutes.
- Add salt, pepper and sugar.
- Allow to cook for around 3 minutes, until thick.
- Your Daqoos, Tomato sauce is ready to be served with murabyan.
