Bahrain GP 2020: Machboos Rubyan

Bahrain’s national dish is Machboos. Little did I know how many variations there are, and how delicious they can be! This recipe is care of Yottam Ottolenghi who shared a bright crunchy salad to be served alongside. In my opinion, this can actually be made with or without the prawns. They add a delicious component, but the spiced rice is very tasty all on its own.

For the 2020 Bahrain GP I made Machboos Rubyan along with a Chopped Salad with Feta. Delicious.

Machboos Rubyan (Spiced Rice with Prawns)

Adapted from Yottam Ottolenghi

Serves 6-8

Rice
2 cups (400g) basmati rice

For the Shrimp
2 lbs large shrimp or prawns
1 tsp garam masala
¼  tsp turmeric
2 garlic cloves, peeled and crushed
2 Tbsp olive oil, separated – 1 Tbsp for marinade, 1 Tbsp for cooking
Salt and black pepper 

For the Broth
1 onion, cut into 4 wedges
1 lemon, halved
1 head garlic, cut in half widthways
3 ½ cups (800ml) chicken or vegetable stock
1 cinnamon stick
1 tsp salt

For cooking the Rice
2 Tbsp olive oil
1 onion, chopped
1 green pepper, deseeded and cut into ½ inch pieces
6-8 cardamom pods, roughly crushed in a mortar
1 cinnamon stick
4 cloves garlic, crushes
¾ inch piece fresh ginger, peeled and very finely minced
1 green chilli, deseeded and finely chopped
2 tsp ground coriander
2 tsp ground cumin
½ tsp turmeric
1 pinch ground cloves
3 plum tomatoes, coarsely grated and skins discarded
½ cup fresh cilantro, roughly chopped
Salt and pepper
1 ½ Tbsp unsalted butter, cut into cubes

For the Onions
1 Tbsp olive oil
1 Tbsp butter
1 onion, sliced  

To mix in with the Shrimp at the end
1½ Tbsp fresh dill leaves, roughly chopped
2 Tbsp fresh cilantro, roughly chopped
¼ tsp chilli flakes 

1. Soak rice in cold water for 2 hours
2. Tip the soaked rice into a sieve and leave to drain.
3. Peel and de-vein the prawns, saving the shells. In a bowl. Mix the peeled prawns with the garam masala, turmeric, garlic, a tablespoon of olive oil, ½  teaspoon of salt and a good grind of pepper, then refrigerate.
4. Put the onion wedges in a large saucepan for which you have a lid, then add the prawn shells, lemon halves, head of garlic, stock, one cinnamon stick and a teaspoon of salt. Bring to a boil on a medium-high heat, then lower the heat to medium-low, cover the pot and simmer for 25 minutes. Strain through a sieve set over a saucepan; discard the solids.
5. Measure out 2 ¾ cups (650ml) of the liquid and keep warm (reserve any excess prawn stock for another dish)
6. On a medium-high flame, heat two tablespoons of oil in a large saucepan for which you have a lid. Add the chopped onion, green pepper, cardamom and one cinnamon stick, and cook, stirring occasionally, for about eight minutes, until the onion is soft and lightly browned. Add the four cloves crushed garlic, ginger and green chilli, and cook for a minute more, until fragrant. Add the spices, tomatoes, cilantro and two tablespoons of the prawn stock, and cook, stirring occasionally, until the mixture has thickened – about seven minutes.
7. Stir in the rice, to coat, then add the remaining prawn stock, one and three-quarter teaspoons of salt and a good grind of pepper, stir again to mix. Bring to a boil, cover tightly first with foil and then with the lid, turn down the heat to low and cook for 15 minutes. Turn off the heat, keeping the lid on, and leave to rest for 15 minutes.
8. Uncover the rice pot, dot with butter, cover again, and leave to sit for 10 minutes more, until the butter has melted through the fluffy rice.
9. Meanwhile, heat a tablespoon of oil and a tablespoon butter in a large sauté pan on a medium-high flame. Add the sliced onion and cook, stirring often, until soft and deeply browned – about 12 minutes. Transfer to a bowl.
10. Return the pan to high heat and add the remaining tablespoon of oil. In batches, if needed, add the marinated prawns and cook until browned and cooked through – about three minutes. Transfer the prawns to a bowl and mix through the dill, chilli, lemon juice and chopped cilantro.
11. Spread the rice on a large platter, top with the browned onions and then the prawns, and serve warm.