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Murabyan
Shrimp rice
Murabyan (مربين): Kuwaiti one-pot rice with fresh shrimp, dried lime and baharat
Kuwait has long been known for its Gulf shrimp, and in Kuwaiti homes murabyan is the rice dish made when the season's catch is sweet and plentiful, usually from autumn into winter. Shrimp are fried briefly with onion, dried lime and baharat, then the rice is cooked in the same pot so it soaks up their colour and flavour. It tastes warm, slightly sour and gently sweet, with bites of tender shrimp through orange-tinted grains. Serve with daqqus and a green salad. The common mistake is cooking the shrimp for the whole time with the rice, so they turn rubbery; take them out and return them at the end. Chef's tip: use the shells to make a quick stock for the rice, it doubles the shrimp flavour.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 3 tbsp vegetable oil
- 2 onionschopped
- 4 garlic clovescrushed
- 2 tomatoesgrated
- 2 tsp baharat
- ½ tsp ground turmeric
- 2 dried black limespierced
- 14 oz basmati ricesoaked 30 minutes
- 3 ¾ cups water
- 2 tsp salt
- 1 handful fresh coriander (optional)chopped
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Method
0/8 doneStep 1: Check 1 ½ lb raw shrimp or prawns in shells and throw away any that smell sour or ammonia-like or feel slimy. Peel and devein them, keeping the shells. Keep the shrimp in the fridge.
Step 2: Simmer the shells in 3 ¾ cups water for 10 minutes, then strain and keep the stock hot.
10 minStep 3: Heat 3 tbsp vegetable oil in a heavy pot and fry 2 onions until golden.
10 minStep 4: Add 4 garlic cloves, 2 tsp baharat, ½ tsp ground turmeric and 2 dried black limes and cook for a minute, then add the shrimp and stir until they just turn pink. Lift the shrimp out.
3 minStep 5: Add 2 tomatoes and cook until thick, then stir in the drained 14 oz basmati rice and 2 tsp salt.
5 minStep 6: Pour in 750 ml of the hot stock, bring to the boil, cover and cook on the lowest heat until the rice has absorbed the liquid.
18 minStep 7: Fold the shrimp back in, cover and leave on the lowest heat until they are pink all over, firm and opaque in the middle.
5 minStep 8: Fluff with a fork, scatter with 1 handful fresh coriander and serve.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 36 g
- Carbs
- 86 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does murabyan take?
- About 65 minutes in total: 25 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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