Saudi Shrimp Majboos

Ingredients

• 1 lb Shrimp
• 2 cups Basmati rice
• 1 medium Onion
• 2 medium Tomato
• 3 cloves Garlic
• 1 inch Ginger
• 2 tablespoons Majboos spice mix
• 2 whole Dried lime (loomi)
• 2 tablespoons Vegetable oil
• 4 cups Water
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. 1Measure 2 cups of Basmati rice and rinse it under cool water until the water runs clear. Set the rinsed rice aside.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of Vegetable oil.
3. 3Once the oil is shimmering, add the 1 medium Onion, chopped into small pieces. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent. Add the 3 cloves of Garlic, minced, and the 1 inch of Ginger, grated. Cook for 1 minute more, until fragrant.
4. 4Add the 2 medium Tomatoes, diced, and the 2 tablespoons of Majboos spice mix to the pot. Stir well and cook for 2-3 minutes, until the tomatoes begin to soften and the spices are very fragrant.
5. 5Add the 1 lb of Shrimp to the pot. Cook for 2-3 minutes, stirring, until the shrimp turn pink and are slightly firm. Do not overcook the shrimp at this stage.
6. 6Add the rinsed 2 cups of Basmati rice and the 2 whole Dried lime (loomi) to the pot. Pour in the 4 cups of Water. Add the 1 teaspoon of Salt and the 0.5 teaspoon of Black pepper. Stir everything together and bring the mixture to a rolling boil.
7. 7Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15-20 minutes. The rice is cooked when it is tender and all the liquid has been absorbed. You should not hear any bubbling.
8. 8Remove the pot from the heat and let it stand, covered, for 5 minutes. This allows the rice to finish steaming. Remove the 2 whole Dried lime (loomi) before serving. Fluff the rice gently with a fork.

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